Osvaldo Orengo Jr.

**** ****** **.

Winston-Salem, NC

828-***-****

adnvae@r.postjobfree.com

EXECUTIVE SUMMARY

A culinary professional manager with twenty-two years of practical experience in various facets and demands of the culinary industry. Great understanding of how to maintain and control a raw food budget and labor hours adhering to company policy. Strong operational management and interpersonal skills with the ability to build effective teams to provide excellent customer service.

PROFESSIONAL EXPERIENCE

Asst. GM of Culinary Services _ _2014- Present

Salemtowne Retirement Community, Winston-Salem, NC

Manages and directs subordinate staff including Dining Room Manager, Catering Manager, Dining Attendants and Lead Attendants in Independent Living, Assisted Living, and the Babcock Healthcare Center. Responsible for all monthly department charges to the C.F.O and A.P. Prepares work schedules and edits/approves bi-weekly payroll. Able to communicate and participate in high management meetings to represent Culinary Services. Conducts daily menus and operations pre-meal staff meetings. Plans and conducts training sessions to educate IL, AL, and HCC Dining Services food service staff on food knowledge and service skills required to deliver professional, accurate, and on time high restaurant-quality service. Represents Dining Services in the monthly Food Committee meetings, New Hire Orientation, catering events, and various meetings with Salemtowne Department leaders, Board of Trustee members, residents, and outside catering customers. Director of Dining Services with menu development; cycle menu and other implementations; special holiday/catering meals.

General Manager of Culinary Services __ _ 2011-2014

Metz Culinary Management, Aston Park HCC, Asheville, NC

Managed the day-to-day operations in the Dietary Department of a long-term health care center. Responsibilities include budget control, employee relations, training of cooks and service staff, payroll, catering events, customer service and serving as chairman to the safety committee. Trained and able to provide meals for all types of diets that includes puree, mechanical soft, and thickened liquids.

Dining Service Director 2009-2011

Emeritus Senior Living, Hendersonville, NC

Responsible for all day-to-day operations in the Dietary Department of a $14 million-dollar property including budget control, employee relations, menu planning for Independent Residents, and driving customer service. Helped with transitioning an Assisted Living Community into a Memory Care Neighborhood. Responsible for changing the culture of institutionalized food in senior living communities to cooking to order and eliminating waste. Supporting a nutritional lifestyle by providing fresh vegetables from our organic garden and scratch made meals. Consistently achieving and surpassing budget goals.

Lead Cook 2008-2009

Emeritus Senior Living, Hendersonville, NC

Prepared and cooked meals for both Independent and Assisted Living residents. Responsible for providing meals with strict dietary guidelines for our residents in need. Responsible or both front and back of house to get a better understanding of all aspects of the dietary department.

Breakfast Cook 2006-2008

Café Azalea, Asheville, NC

Responsible to prep and cook breakfast for upscale eatery while providing fresh baked goods and desserts. Responsible for all ordering of food and products through national food vender. Implemented and incorporated menus for customers that changed weekly.

Manager of Marco’s Pizzeria 1997-2005

Marco’s Pizzeria, Asheville, NC

Managed both front and back of house of an authentic Italian Pizzeria. Assisted with scheduling both cooks and wait staff. Assisted with ordering of products and quality control of food and service.

Baker _ 1999-2004

Blue Moon Bakery, Asheville, NC

Created and implemented scratch made breads and pastries for high end clientele in an upscale downtown eatery. Trained by a true Pastry Chef from France in croissant making and bread molding. Assisted with delivery of our products to local eateries and businesses. Helped the business with being voted best bakery in Asheville, NC by Mountain Express Magazine 5 years in a row.

Baker 1997-1999

Biltmore Estates, Asheville, NC

Responsible for providing baked goods to all eateries throughout the Biltmore Estate. Helped with production of a gingerbread house to be submitted in the annual Gingerbread House Competition at the Grove Park Inn and Spa Resort in Asheville, NC. Assisted and responsible for many weddings and special events on the Estate.

EDUCATION

Asheville-Buncombe Technical College, Cake Decoration Degree 2001

Asheville-Buncombe Technical College, ServSafe Certified 2010

University of North Dakota, Certified Dietary Manager 2016

REFERENCES

Available Upon Request

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