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Manager Customer Service

Location:
Dallas, TX
Posted:
April 23, 2020

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Resume:

ANDREW

MITCHEL

*S**

Gaston

Ave

Dallas,

TX

*5246

aamitchel38@gmail

.

com

Objectives#

To

continue

my

culinary

management

skills

with

a

great

company,

That

further

challenges

my

goals

and

the

skill

set,

in

standalone

Restrauntsand Hotel Restarants and

Hotel

Banquets.

EDUCATION

Graduated

High

School

May

1998

Sulphur

Springs High School

08-1998

through

04/2000

Attended

Paris

Junior

College earning

my

associates degree in Business

Administration

08/2000

through

04/2005

Attended

Texas

A&M

Commerce earning

my

Bachelor's Degree in Business

and

Management

EXPERIENCE

10/2005

THROUGH

12/2010

I

was

the

Kitchen

Manager

for

Burton's Family Restarant

I

was

responsible

for

scheduling

the

BOH

cooks,

Helped

in

the

hiring

and releasing process.

Placed

inventory

or4ders

weekly,

from

Ben E.Keith and

U.S

Food Services, I was responsible

for

being

able

to

prepare

all

the

cuisine's

items,

as

well

as

pass

down

notes,

hold

stand-ups

with

employes

for

upcoming

events.

0l/2010through12/2015

Pro Frames Company

I was

the

morning

manager, responsibility's included customer service, framing and matting

pictures

cutting

glass, and

inventory

control

and budgeting labor hours and

inventory

control

as

well

as

placing

orders.

01/2016 through

2/2019

OMNI

HOTEL

DOWNTOWN

DALLAS

Under

the

tutelage Executive Chef Donald Chalko and Chef

De

Partie Norman Grimm, I helped

with

training

new

employees, prepping

both

cold and

hot

proteins soups and vegetables

on

a

daily

basis,

as

well

as

helping

order

products and share

my

cooking experiences

with

employess.Also able

to

read req's

for

events

as

well

as

having

plate

ups

up

to

4-5 in a day,

so

I have a

lot

of

exposure now.

They

really developed

me

into

the

professional culinary supervisor I am. In august 2017 I transferred

to

Texas Spice under

the

tutelage

of

Chef

De

Cusine

Jan

Loov,

1

was

ab~e

t~

advance

my

skill

set

to

training

j-1 interns

as

well

as

running

the

Buffet

of

A 400 cover

Re

starant which included servicing

IN

ROOM



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