JUAN HERNANDEZ

*** ***** **** ******* ****, IL **160 708-***-**** ad20mi@r.postjobfree.com

A highly enthusiastic culinary professional with a passion for food and a proven ability to effectively manage responsibilities in a fast-paced environment requiring excellent multi- tasking abilities while supervising personnel, providing team leadership, motivation, and development.

EXPERIENCE:

Chicago Athletic Association Hotel Chicago, IL

Banquet Chef October 2015 – April 2023

Promoted from cook 2 to banquet chef within 4 years for continuously exceeding goals and working with the team to ensure an exceptional guest experience.

Created a diverse banquet menu to increase revenue and enhance guest experience.

Created custom menus for over 40 weddings per year based on guest preferences and season.

Ensured all Banquet Event Orders for multiple daily events were executed properly and the food met presentation and quality standards.

Managed the employee cafeteria and in room dinning. Improved the menus for both areas to ensure team member and guest satisfaction.

Maintained food cost at an average of 24% through waste management, portion control, inventory control, and purchasing.

Managed production schedules and staff requirements to ensure labor cost requirements were met.

Improved team morale and engagement through team meetings and continuous training and development.

Ensured sanitary standards were met by implementing daily procedures.

Waldorf Astoria Chicago, IL

Banquet Cook II March 2011 – August 2015

Assist with all aspects of food preparation and plating for canapé, salad, and entrée courses for banquet events of up to 200 people.

Prepare food on carving, small plates, and omelet stations ensuring the highest quality is met in taste and presentation in order to surpass guest satisfaction.

Manage the kitchen staff through banquet service in absence of the chef.

Create recipes for new and existing menu items.

Fabricate and portion poultry, fish, and beef.

Assist with food inventory and rotation.

Ensure sanitary standards are met in the kitchen and food storage areas.

Filtran, LLC Des Plaines, IL

Maintenance/Equipment Coordinator July 2006 – January 2011

Monitored/managed/maintained inventory of over 2000 parts which included ordering replacements as needed.

Purchased over $1,000,000 in commodities and maintained detailed expense records annually.

Compiled maintenance records for over 60 pieces of equipment.

Performed an average of 4 internal audits on ISO 14001 Environmental Management System policies and procedures annually.

Assisted in the development of Environmental Management System and Health and Safety programs.

Trained over 70 employees on safety improvement procedures, equipment upgrades, and equipment maintenance procedures.

Partnered with the maintenance supervisor in scheduling equipment maintenance and personnel work assignments.

EDUCATION

Le Cordon Bleu College of Culinary Arts Chicago - Associate in Applied Science in Culinary Arts

CERTIFICATIONS

Certified Food Protection Manager

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