Executive Chef Assistant Manager

Culinarian for over ** years with a Desire to work at a fast-paced kitchen.

“It’s not just a job is a passion.”

Interested in obtaining a culinary position at facility that allows me to utilize my cooking skills.

Education

Anthem College: Computer and Drafting (Associate degree) (2007-2009)

Cal State San Bernardino: Computer Science (2-year college) (2004-2006)

Hawthorn Estrella Senior living community

Executive Chef: “current” ( Dec. 2020 to Present 2021) monitor all kitchen aspects, menu planning for special events and weekly alternate menus.

Schedule planning, director,

Pay rate: 60k

Sous chef: (Oct. 2020 to Dec. 2020) In control of operating all kitchen equipment, including executing Breakfast, Dinner and supper at a timely manner by myself. This facility was giving to me with lots of issues that I was challenged to fix.

Pay rate: 19.50

Work Experience #1 2007-2019 (layoff covid19)

Hyatt regency Phoenix: 2007-2014 cook 4

2015-2020 (Kitchen Supervisor) (Acting sous chef)

Awards: Exceptional Service Team – 2009, 2010, 2011, 2012, and 2013

Duties: Organize and monitor control of food quality, presentation and service. I assist with the preparation and the serving of all meals to our guest. I ensure all kitchen outlets and service areas are always clean and tidy. I also prepare weekly menus with theme. I participate in staff meetings as required if necessary. I keep track of walk-inns temperature logs. I supervise in the absence of the Exec Sous chef or Executive chef. I also instruct kitchen staff in the use of all equipment and hygiene procedures, giving help and guidance where needed. I am currently running breakfast, lunch and dinner as an acting Sous Chef. I also monitor employee’s hours when not on busy season. As in now running Networks kitchen and assisting BQTs, Breakfast and any other outlet that needs help. (Hands-on)

Overseeing: BQT, GM, and employees’ cafeteria. (40+ hours)

Work experience #2 2015- 2 months (40+ hours)

Hyatt Regency Lake Tahoe: June 2015 sent out to help on one of the biggest restaurants of the Hyatt family.

Lone Eagle Grille, supporting my fellow teammates by assisting them in their daily basis of food preparation. Assisting the Sous chef when needed and monitoring his kitchen on his absence.

Work experience #3 March2006 -Sept2007 (40+ hours)

Carl’s Jr. (Fast food): Assistant manager, line cook (transferred from California to Phoenix)

Work experience #4 Oct2004 -Jan2006 (40+ hours)

Cal State San Bernardino: Position: BQTs chef Phone: 909-***-****

Catering set ups, payroll, and scheduling. Managed 20 cooks including stewarding department.

Additional skills

Ability to coordinate and maintain team coordination

Excellent sense of taste

Ability to test quality food and freshness.

Bilingual

Computer skills; Microsoft, Excel,

Business sense

Multitasker

Motivational

Fast paced decision making

Sense of Urgency

Team player

References:

Exe. Sous Chef: Ryan Alicante Mobile phone: 818-***-**** Work Phone: 602-***-****

Exe. Sous chef: Pierson shields Mobile Phone: 330-***-****

Executive Chef: Nathan Larsen Mobile Phone: 703-***-**** Desire pay: 45k or 21hr

Executive Chef: Richard Preston Mobile Phone: 443-***-****

“Self-reference”

Particularly, I stand out among other people. My work ethic is something you do not find in today’s culinarians. I always do my best to improve any task or make it easier without hurting the outcome of the desire dish or my colleges work performance. Always looking to teach others and I believe a title is just a name; meaning I am one of them. Not afraid of getting on the floor with my guys when busy. I am a hands-on chef. I like to say I am the first man inn and last man out. I am very productive, energetic and I give it all. I was taught old school by our older generation and I am trying to keep it alive.

Most importantly I love cooking and learning new techniques because we never stop learning. I just hope I can pass this culture to our future chefs of today.

If given the opportunity at your kitchen it would also be part of my growth as a culinarian and for my future as a Chef.

Thanks for taking the time to go over my work history. Please feel free to text me or call me.

Have a good day.

Thank you for taking the time to review my resume and for taking me into consideration. I Hope this resume was to your satisfaction and puts me as one of your future candidates.

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