Corporate Trainer Executive Chef

Professional Summary

Skills

Experience

Cesar Chavez

***** ***** *****, *** *****, NV 89141

Home: 702-***-**** - *************@*****.***

Given the opportunity to work with your team I am confident to say that I would become a great asset to the company not just because of my personal motivation and skills, but also by encouraging others and leading by example. Proficient in micros. Proven leadership skills.

Exstensive knowledge of food and

wine.

Great with customer service and

anticipating guest need.

Bottle service for wine and liquor.

Work well with others.

08/2012 to Present Fine Dining Food Server

STK Steakhouse - Las Vegas, NV

My responsibilities at STK consist in providing the guest with exceptional service of food, wine and hospitality, by not just great service but also anticipating and exceeding the guest needs and expectations and being able to make the appropriate reccomendations on food,wine and beverage that the guest may need assistance with.

I normally work the main dining room at STK but also have ample experience in private dining,banquet and bungalow service.

03/2008 to 08/2012 Front server

NOVE ITALIANO - Las Vegas, NV

At NOVE ITALIANO I was the head of a three man team that included a busser, back server and myself, we all worked together in coordinating guest greeting, tour of the menu, food,wine and drink orders, as well as inputting and picking up orders in a timely matter in order to provide our guest with an exceptional dinning experience.

09/2004 to 03/2008 Expeditor, back server and captain AQUAKNOX AT THE VENETIAN - Las Vegas, NV

My position at AQUAKNOX started as an expeditor because of my prior experience at N9NE steakhouse, after working next to the chef for a few months I was given the opportunity to move up and become a back waiter. This position Education

and the fact that I had a very knowledgeable captain that taught me a lot about service, food and wine, opened up the door for yet another promotion and I was able to become a captain. When given the opportunity I have always excelled at any position I've been given, not just because I like to be great at what I do, but also take it as a personal challenge to continue to learn and show my commitment, dedication, and most of all, the appreciation for the opportunity. 07/2002 to 09/2004 Food runner, expeditor

N9NE STEAKHOUSE - Las Vegas, NV

My satrting position at N9NE was to deliver food from the kitchen to the tables in a very fast paced fine dining restaurant, I was required to lift heavy and multiple plate serving trays to deliver to dining room and private dining room tables. After a short time as a food runner I was promoted to expeditor, where I worked next to the executive chef, we both coordinated the calling out food orders to the line cooks and sous chefs, as well as timing pick up times for dining room tables and banquets.

06/1999 to 08/2002 Busser

LAWRY'S THE PRIME RIB - Las Vegas, NV

LAWRY'S THE PRIME RIB was my first introduction to a more upscale dining and even though it was a step down from me coming with food serving experience, it opened the window to a new horizon of opportunities and I was taught the proper placement of silverware and glassware, which was my responsibility after properly clearing all food and beverage from tables. 01/1995 to 08/1999 Busser, prep cook, line cook, assistant kitchen manager, server and corporate trainer

MARRIE CALLENDER'S - Las Vegas, NV

Marrie Callender's was my first real job and my first job in Vegas, I was hungry to work and prove myself. My first position at Marrie Callender's was bussing, later on after about a year I transferred to the back of the house to work all stations of the kitchen until becoming assistant kitchen manager, after a couple of years I moved back to the front of the house to become a server for the first time, and eventually became a corporate trainer for the company. I helped in the opening of a few new restaurants in the country and one in Mexico City. This was my most exstensive learning experience in a restaurant, one that would be the base of my long and exciting carrer in the restaurant and hospitality industry. 07/2000 Licensed massage therapist

Dahan Institute-Massage Study - Las Vegas, NV

Part of my education took place in Mexico, where i graduated high school and completed one year of college.

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