Manager Chef
Resume:
Ramon Padilla
Wholesale-Retail Manager
Tampa, FL
************@*****.***
Open new accounts; penetrate existing accounts; and assist customers with menu planning, sourcing products.
Excellent communication skills, follow through, responsibility, ethics, and motivation. Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Wholesale-Retail Manager
Freshpoint - Tampa, FL
July 2017 to Present
Represent Freshpoint complete line of food and related products to customers in the restaurant, hotel, country club, specialty market, and institutional industries. Open new accounts; penetrate existing accounts; and assist customers with new product planning, sourcing products, and overall business strategy.
Excellent communication skills, follow through, responsibility, ethics, and motivation. CATERING CHEF
University of Tampa
August 2014 to July 2017
Negotiate the terms of the catering contract and direct and motivate staff Coordinate and oversee internal and external catering events. Develop and maintain the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
Hire, train, and schedule catering staff, and actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures. Labor cost control, food cost control
Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables. EXECUTIVE CHEF
Cat Cora's Kitchen San Francisco - Houston, TX
2010 to May 2014
Quality control, scheduling, Hiring and training staff Menu pricing, Ordering, Food cost control, inventory control Lowered food costs from 37% to 25%
Sales Volume ranging from $2.7 million to $4.5 million depending on location. Menu Planning, consulting for menu development for other locations. Sourcing for local products, scheduling, recipe development KITCHEN PROJECT MANAGER
Stanford University
2002 to 2010
Supervised architectural design & construction staff and numerous contractors vendors sub- contractors, and kitchen staff contract writing and work scopes for job appraisals Order all supplies while adhering to strict budget guidelines Met and exceeded turn over time schedules and goals retaining residents and aiding in new property development.
Budget writing, conducted safety meetings and enforcement, variance reports for budget overages and process bills. Proficiency
Accountable for operating, maintaining, planning, preparing, and conducting tests; planning, design implementation, and checkout of development projects. Budget control and scheduling for all phases of construction EXECUTIVE SOUS-CHEF
Kincaid' s Bayhouse - Oakland, CA
1996 to 2002
2.4 million in revenues.
Hire, train, and direct six cooks/chefs.
Plan menu, assure quality control, and minimize waste. SOUS CHEF
Skates on the Bay - Berkeley, CA
1992 to 1996
Supervised 15 cooks/chefs.
Brunch Lead
Managed back house operations.
Performed purchasing function for this upscale establishment specializing in Italian and California cuisine.
Education
Diploma in CHEF
The Harry Lundberg School of Seamanship Piney Point - Piney Point, MD Certifications/Licenses
ServSafe
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