FRANK CISNEROS

adsfx9@r.postjobfree.com 720-***-**** Westminster, CO 80030

Summary

Objective: To succeed in a full time permanent career as Chef/Sous Chef with the ability to execute my life long cooking skills only to the highest of my expectation for growth, and development of a proactive company. Enhancing the excellence dining experience for the ROI with a goal focused mentality with emphasizing on meeting and exceeding the target. Dedicated food service manager with 20 years of experience overseeing staff and operations for restraunt and markets. Versatile leader with skills in cooking, Baking and Costumer serivice. Quick-thinker with logical solutions to wide variety of issues in food service.

Skills

Expert knowledge Chef apprenticeship programs obtained at the Westin/A.C.F.

Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Dietary Management

Display case presentation, food production and quality (retail deli environment) Maintained cook and cooling logs also in charge of sanitation

Order products

Management of food/beverage operation with a budget of 2 million revenue-senior retirement community.

Manage all aspect of kitchen, dining room, staff, training, inventory control, budget, coordination of all menus for all community activities, and

Events. (Back captain/ off site)

Preparation, Cook, and transportation of all food for off site events: house parties, weddings plus kosher events. Cooking off site along with

Supervision of the kitchen personnel

Skilled in Sushi production

Order, and scheduling all under strict supervision of Rabbi

ACF, Transportation

Army

Budget

Bi

C

Closing

Cooking

Customer service

E-mail

English

Focus

Inventory control

Director

Excel

Microsoft Office

Outlook

Power Point

Word

Personnel

Presentation skills

Purchasing

Quality

Retail

Scheduling

Self starter

Spanish

Supervision

Tear

Recipe creation and conversion

Commercial production

Baking equipment troubleshooting

Flaky pastry baking techniques

Experience

Safeway Boulder, CO

Bakery Manager

10/2019 - 11/2020

Minimized cross-contamination and infection risks by consistently following safe food handling procedures.

Checked freshness of all bakery goods and food in bakery, removing and disposing of stale or outdated items.

Scheduled employees to keep all bakery shifts well-staffed for peak times and holidays.

Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.

Motivated kitchen staff by establishing goals to increase productivity and quality.

Controlled portion sizes and garnishing for optimal cost controls.

Enforced staff performance and service standards to deliver consistent and positive customer experiences.

Maximized food quality by closely monitoring shipments, preparation and food handling by team members.

Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen. Set displays according to corporate directions and standards. Also did monthly inventory and weekly conference calls. Baked fresh daily items also packaged and displayed items and trained new employees on tray up process and standard.

KJL compounds Denver, CO

Kitchen Manager

01/2019 - 10/2019

Motivated kitchen staff by establishing goals to increase productivity and quality.

Trained employees on cooking techniques, safety standards and performance strategies.

Worked with vendors to establish strong relationships and maintain proper inventory supplies.

Received, organized and rotated paper goods and food ingredients.

Developed and implemented strategies to enhance team performance, improve processes and increase efficiency. Produced candies in the edibles industry such as chocolates and gummies and granola bars all while medicating them in accordance to state testing regulations.

Developed and implemented strategies to enhance team performance, improve processes and increase efficiency. well trusted employee was in charge of weighing out dose to be used in projects also maintained inventory of such products while keeping combinations of safe and alarm system.

Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.

Maximized food quality by closely monitoring shipments, preparation and food handling by team members.

Controlled portion sizes and garnishing for optimal cost controls.

Green Cross Colo. Denver, CO

Kitchen Manager

08/2017 - 09/2018

Motivate kitchen staff by establishing goals to increase productivity and quality. Oversaw productions of gummies for packaging and dosing of products in accordance to state regulations for re tail sale in the Marijuana Industry

Received, organized and rotated paper goods and food ingredients.

Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.

Estimated potential worker issues to produce detailed resource documentation.

Maximized food quality by closely monitoring shipments, preparation and food handling by team members.

Sought out and implemented methods to improve service and team performance to boost business sustainability.

Supervised staff preparing and serving 500 cases per day.

Regency Student Housing Center Denver, CO

Head Chef

10/2012 - 06/2016

Taught kitchen staff about proper nutrition, food allergies and dietary issues.

Assisted restaurant owners with pricing by providing ingredient costs and portioning information.

Partnered with [Job title] to create dynamic entrees for large banquets and special events.

Prepared various local and seasonal specialties for [Number] table restaurant.

Monitored quality, presentation and quantities of plated food across line.

Oversaw hiring, training and development of kitchen employees.

Determined food inventory needs.

Trained kitchen workers on culinary techniques to increase productivity and boost workflow.

Developed innovative recipes to suit complicated dietary requirements for customers.

Monitored and improved performance of 12 team members resulting in 500 meals produced daily.

Adjusted seasonal plans to source local ingredients and align special dishes with area events.

Managed kitchen staff team of 12 and assigned various stages of food production.

Planned and prepared food product orders to maintain appropriate stock levels.

Created exciting dishes at competitive prices to attract clientele and increase revenue.

Prepared schedules, work assignments and constructed employee compensation packages.

Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.

Developed innovative menu to provide customers with over 15 high-quality food options.

Developed innovative menu to provide customers with over 15 high-quality food options.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Assessed inventory levels and placed orders to replenish goods before supplies depleted.

King Soopers Denver, CO.

09/2009 - 09/2012

Sugar Valley Estates Loveland, CO

Executive Chef

09/2008 - 09/2009

Gourmet Find Dinning Denver, CO

Back Captain/Off Site Sous Chef

11/2003 - 09/2008

East Side Kosher Deli Denver, CO

Head Chef

02/2003 - 09/2003

Deli Management Denver, CO

Education and Training

1983 Warfare Specialist Discharge

High School Lincoln High School

Obtained G.E.D. Emily Griffith Food Production & Management Certification 1987/1988 Three Chef apprentice Westin Hotel/ACF Graduate 1988/1991 Military: U.S. Army Nuclear biological Honorable

1980

References

Reference: Natalia Lopez/Owner Business Developer 720-***-**** Michelle Horowitz/Mgr Retirement Centers 303-***-**** Christopher Fierro/Friend Mine Large Equipment Operator 720-***-****

Languages

Bi-lingual English/Spanish

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