Braintree Ma Executive Chef
Resume:
Brockton, MA *****
Orlando B. Andrade
Objective
To secure a position that offers a challenge and the opportunity for advancements.
Experience
Catering / Contracted / Onsite March 2020 to Present Rice’s Market Brockton Ma
Catered for Mentor Adult Day Care Facilities
Serving an average of 110 meals daily, breakfast and lunch for three locations
Prepare high quality meals of large volumes for social and professional gatherings held at private residences.
Plan, organize and implement menus for large events – weddings, graduation parties, baby and bridal showers, private functions etc.
Execute catering functions on a timely manner.
Plan healthy and nutritional meals for clients with dietary restrictions.
Knowledge of nutritional content of food items
Prioritize communication while working in the kitchen
August 2015 to March 2020 Boston University Marciano Hall Boston Ma
Executive Chef
Manages daily operations of the kitchen
Plan and assign work duties for up to 100 employees
Supervise and coach employees to promote professional work habits that will develop an environment of respect, teamwork and empowerment
Working in tandem with a team of managers to implement new menus, discuss product purchasing and the culinary budget
Serve approximately 5000 students on an average day with 13 different stations including Gluten free and Vegan, for Breakfast, Lunch and Dinner
Ensure kitchen is adequately staffed at all times
Oversee the operations of the Restaurant
Ensure that performance / management and colleague training development occurs in a timely and consistent manner
Participates in the Visiting Chef Services with the local restaurants
Plan and execute special events throughout the year – Lobster Night (serving 2,500 lobsters), Breakfast at Midnight, Chili and Chowder fest, Commencement and Catering out of the facility
April 2013 to July 2015 Hilton Back bay Hotel Boston Ma
Executive Chef
Approve all prepared food items that leave his/her kitchen
Make sure quality culinary dishes are served on schedule
Modify and create new menus as needed so they remain effective
Maximizing the productivity of the kitchen staff
Control food cost
Purchasing
Training all the kitchen staff
Monthly food inventory
2006 to 2013 Rice’s Market Brockton Ma
Owner and Operations Manager
Overseeing the entire business including planning of outside catering events
.
2004 to 2006 Sheraton Braintree Hotel Braintree Ma
Executive Chef
Overseeing the entire Culinary and Stewarding Departments which includes the Banquet Kitchen, the Cafeteria and the Restaurant (Forbes Grill Restaurant).
Implementing new Menus.
Oversee the Purchasing Department.
Responsible for ordering all the supplies for the Culinary Department for the hotel.
Responsible for controlling the food cost.
Responsible for all training of all the new staff for the Culinary and Stewarding Departments.
Payroll for the Culinary and the Stewarding Departments.
2001 –2004. Westin Hotel Waltham Ma.
Executive Sous Chef
Overseeing the purchasing department
Keeping record of product control and food cost
Overseeing the Banquet Kitchen, restaurant, and the employee cafeteria
Updating Menus
Weekly scheduling of employees
Responsible for weekly payroll
1989 - 2001 Sheraton Hotel Boston, MA
Banquet Chef
Responsible for weekly scheduling of cooks
Responsible for the day to day Banquet Kitchen functions
Supervision of the Banquet Staff
Purchasing of daily inventory
Keeping daily records of product control and food cost
Maintain inventory and records control
1984–1989 Westin Hotel, Copley Plaza Boston, MA
Junior Sous Chef
Manage and schedule operation of main kitchen.
Supervise and assist 7 Cooks in preparation and presentation of specials
Station cook.
2nd Cook.
1979 - 1984 Anthony’s Pier Four Brockton, MA
Line Cook
Responsible for main kitchen functions.
Prepare main dishes as a broiler and sauté cook.
Education
1983 Madison Park High School Roxbury, MA
High School Diploma
1981 – 1983 Occupational Resources Center
Certificate
Skills
Strong understanding of financial and analytical thinking skills
Excellent management skills in the areas of food production to develop a strong culinary team to assure food quality menu development, recipe techniques, food and labor cost
Strong understanding of the HACCP standards and the ability to drive employees accountability for sanitation standards
Massachusetts State License for Cleaning/Inspecting Commercial Cooking Operations
Computer literate
Fluent in Portuguese Creole and English
Can communicate in Portuguese and Spanish
Owner of Rice’s Market – Brockton Ma.
(Grocery Store/Fast Food Take Out Restaurant)
Interests
Real Estate and Carpentry, Outside Catering, Cooking
Meeting People.
References
Available upon request.
Contact this candidate