Michael Olivarez

Eager to welcome new challenges and opportunities

adt7g1@r.postjobfree.com

*** *. ***** ** # ***, Pharr, TX 78577 ■ 956-***-**** (Cell)

June 11, 2019

Prime by Il Inforno

3400 W Expressway 83, #140

McAllen, Texas 78501

Attn: Proprietor

Re: Sous Chef Position, Prime by Il Inforno

Dear Sir/Madam,

I respectfully submit my resume for your immediate review and consideration in direct response for your need to secure an experienced and worthy Sous Chef Candidate for your recent job opening.

My profound knowledge and experience in a management capacity is that of a responsive, receptive and sense of urgency nature. I am self-motivated and knowledgeable in all areas of kitchen administration, to include employee scheduling, produce ordering, food safety standards, staff development training, labor & food cost control, productivity metrics, and sanitation safety. I possess professional skills in both restaurant levels of chef and store manager.

I am a self-demanding and innovative achiever with emphasis on success. I value the utmost importance of guest relations and conducting myself in a respectful, resourceful and professional manner. I am quite confident that my background will enable me to make a valuable contribution to your organization.

In addition, I possess a special talent for establishing excellent rapport with guests, employees and colleagues. I am skilled in problem-solving, conflict resolution, and an excellent team player. Finally, I work extremely well under pressure, as well as adhering to and meeting major deadlines in a timely manner.

I look forward to implementing my knowledge, experience, and abilities as a professional in this field.

Thank you in advance for your valued time and professional courtesies.

Respectfully,

/s/ Michael Olivarez

: mo

Enclosure(s): As stated herein

Michael Olivarez

801 East Sioux Rd., Lot 174 Pharr, Texas 78577

Cell No.: 956-***-**** Email Address: adt7g1@r.postjobfree.com

Objective

To obtain a challenging culinary/management position with growth potential, that will utilize my extensive restaurant experience in an expanding and successful organization.

Professional Experience

Zoe’s Kitchen - Kitchen Leader – 03/14 – Present

Ensure readiness, product quality, and food safety standards

Create Systems to control spoilage, inventory, and preserve food integrity

BOH Recruiting, Interviewing, and Hiring new team members

Assist GM on the Needs, Skills, and Talents of each member

Rodizio’s Bar & Grill - Bar/Grill Supervisor - 07/14 – 8/15

Supervise daily kitchen operations

Create Systems to control spoilage and preserve food integrity

Develop and Maintain Food and Supply inventory cost/controls

Serve as Chef for hot bar/salad bar and preparing organic meats and produce

BJ’S Restaurant Brew House - Regional Trainer - 7/07 - 10/13

Hired as cook and promoted to supervisor within first month

Cross trained on all stations and assisted with developing a new staff

Certified on all kitchen stations within first three months

Regional Trainer by March 08 and opened eight (8) restaurants

Rkom, Alex Chicas, Salvador Gutires, Raul Sandoval

Assisted KM and EKM in cost control

Manager in charge of employee schedules; daily prep inventory; daily shift meetings;

line check; product order/inventory; supervised family dinners every three (3) mo. for parties

of 40-60 people; managed daily kitchen operations & created standards that exceeded safety and health regulations.

Onyx Contemporary Cuisine - 6/05 – 06/07

Responsible for all kitchen purchasing

Improved productivity through cross training and constant coaching of all team members

Planned and executed monthly menu changes

Created a Brunch menu that increased sales by 40% on Sunday mornings

Worked with Executive Chef on keeping cost below budget

Minimized staff turnover constant in a positive work environment

Fresco’s New York Italian Restaurant - 4/03 – 5/05

Assisted Executive Chef with menu planning and executing all new menu rollouts

Trained and developed staff on all providing the highest quality food at a reasonable cost

Responsible for all areas of kitchen management

Johnny Carino’s - Sous Chef - 01/01 – 03/03

Conducted weekly food inventory

Planned and executed large party events throughout the year

Planned and executed large party events throughout the year

Responsible for all purchasing of kitchen food and supplies

Page Two

Michael Olivarez Resume

Continued

Set up and maintained all vendor relations

Conducted staff meeting to drive safety and sensations in order to exceed state and county health regulations

Responsible for all areas of kitchen management

Education

Memorial High School McAllen, TX

Culinary Institute of Hope College, Holland, MI 1990-1992

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