ANDRÉS N. ROMAN

**** ******* *** ******** **, *0841

(C) 202-***-**** adcekt@r.postjobfree.com

A seasoned bilingual culinary professional fluent in Spanish and English with extensive experience in food preparation, menu and taste panel design, banquet operations and management, event planning, employee scheduling in the hospitality industry and the K-12 catering industry. Proven track record in positions of increased responsibility including profit optimization through budget management while attaining food quality and safety control. An excellent communicator and team player with strong analytical and problem solving skills.

EDUCATION

Culinary Arts Degree

Instituto Universal de Educación

San Juan, Puerto Rico

RELATED PROFESSIONAL CERTIFICATIONS

ServSafe Certified

Northern Virginia Food Manager Certification

Tips Certified

CULINARY EXPERIENCE

Sheraton Pentagon City

900 Orme Street

Arlington VA

Executive Sous Chef 7/18 – 7/19

* Run day to day operations of kitchen and banquets

Take care of ordering of produce breakfast breads

all fish and meat products

Do all employee schedule and pay roll for kitchen

Cover shifts on the restaurant hot line

Keep up with all guidelines of sanitation and maintaining all temperature logs

according to standard operating procedures

Keeping and ensuring that food cost be kept on line at a 23%

Creating new menus for banquets and restaurant

Ensuring that moral and harmony be kept in the kitchen

Hilton Garden Inn Alexandria Old Town

1620 Price Street

Alexandria VA 22314

Executive Chef 12/16 – 3/18

Develop all current menus to include restaurant, bar, banquets and employee menu to include a calorie count on all items in the restaurant menu to provide the guest a healthier choice and a better culinary experience.

In charge of all associates time keeping and payroll

In charge of all purchasing for the kitchen and keeping food cost as low as possible. My food cost to the hotel standards was a 32% food cost and I kept my food cost at 28% by buying fresh foods instead of process food and my employees needed there days off on AM and PM and that is to include washing dishes

In charge that all heath regulations were followed to the letter off the law.

Keeping temperature logs be filled every shift and temperature were being taken every 2 hours in the hot line and cold line.

Got the highest % in any Hilton hotel on the cleanliness of the kitchen a 99.5%

Fairfax Food Service, Newington VA

Sous Chef 08/10 – 06/16

Developed all hot food preparation maintaining all food standards while ensuring all quality controls were followed

Ensured all sanitary guidelines were observed

Ensured all outside catering met customer’s specific demands following FDA K-12 healthy standards

Coordinated and expedited institutions menus to ensure all items were cooked, expedited and delivered adequately

Westin National Harbor, Oxon Hill MD

Banquet Chef and Purchasing Agent, 04/2010 – 08/10

Coordinated and expedited banquets to ensure all items are cooked, expedited and served adequately

Cover the line AM and PM when needed

Marriott Crystal City, Arlington, VA

Senior Kitchen Supervisor 12/03 – 2/09

Coordinated and expedited banquets to ensure all items are cooked, expedited and served adequately

Coordinated and expedited banquets to ensure all items are cooked, expedited and served adequately

Developed employee schedule and coordinate employee payroll on computerized systems

Maintained adequate food cost controls in order to remain on budget

Maintained temperature charts for hotel coolers in order to ensure food safety

Served as liaison with events and banquet’s teams

Developed and managed taste panels for weddings and large events

Designed menus including cafeteria and buffet in order to provide variety for the operation

Identified and purchased banquets menu items through online system

Marriott Bethesda Suites, Bethesda, MD

Kitchen Supervisor 10/02 - 12/03

Coordinated and expedited banquets to ensure all items are cooked, expedited and served adequately

Developed employee schedule and coordinate employee payroll on computerized systems

Developed and managed taste panels for weddings and large events

Identified and purchased banquets menu items through online system

Washington Marriott, Washington DC

Banquet Lead Cook 8/97 – 10/02

Executed and coordinated banquet production

Planned employee cafeteria menu

Supervised night shift

San Juan Marriott & Stellaris Casino, San Juan, PR

Buffet and Banquet Cook 10/95 – 8/97

Fine Dining Restaurant – Tuscany, Cook

Restaurant - La Vista, Cook

Miramelinda Meson, Cayey, Puerto Rico

Restaurant Cook 9/94 – 10/95

Performed duties as primary restaurant Cook

Served as Food Purchasing Agent for the establishment

Featured on local TV cooking program

OTHER PROFESSIONAL EXPERIENCE

- Frank Rullan & Associates, San Juan, Puerto Rico

- Purchasing Manager 5/92 – 9/94

- Responsible for all security and road signage product purchases

- Managed imported vehicles and materials brokerages with Customs and Treasury departments

RELATED SKILLS

- Fluent in English and Spanish Languages

- Computer Literacy

REFERENCES

Available upon request

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