Food Service Executive Chef

Fernando Mata Saldana

***** ***** **** **

APT **93

Houston, Texas 77036

Sous Chef

Specializing in Continental Fine Dining Cuisine

Dynamic, Facility Oriented, Team-Spirited

Overview: More than 40 years of professional cooking and kitchen management exerience. Exemplify

leadership and professionalism, back by commitment,verifable record of achievement

Areas of

Expertise: Sous Chef designation

Sous Chef experience upscale establishments

Training and development specialist, teaching instructor for new facilities

Successful catering experience (1,200+ people)

Maximizing kitchen productivity and staff performance

Professonal

Experience: Aramark Food Service Houston, Texas November 2007 - present

Supervison of cooks, soups/sauces, daily menu and employee cafeteria

The Daily Grill, Austin,Texas June 2007- October 2007

Sous Chef for newly opened restaurant (tranfer fron Houston)

Hired, trained and directed new kitchen employees, wait staff, cooks.

All butchering for food service, inventory, food ordering

Sam Houston Race Track Houston, Texas August199- March 2003

Banquet Chef for the Club and Finis Line restaurants.

Planned daily menu and supervisee line cooks.

Adam's Mark Hotel Houston, Texas November 1991 July 1994, August 1995-January 19969

Supervision of cooks, soups/sauces, daily menu and employee caferteria

Charlie's 517 Houston, Texas August 1994- January 1995

Saucesand butchering February 1990-October1991

Education & On the job training by Executive Chef in each facility.

Taught butchering, ordering of supplies, set-up and preparation for large groups and banquuets.

Taught all elements of menu planning to and including special food preparatin

Qualifications:

Certified Medical Technician, Monterey, Mexico

Reference: Professional and Personal Furnished upon Request.

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