Airport Manager Customer Service

Location:

Trenton, NJ

Posted:

November 07, 2022

Contact this candidate

Resume:

Guillermo Wong

** ********* ***. *** *

Hillside, NJ 07205

908-***-****

adtejk@r.postjobfree.com

I consider myself a responsible person, proactive, organized and reliable in the tasks assigned with initiative in the decision-making and capacity for teamwork. I have been working in the culinary field for more than 20 years, with experience in international restaurants as well as in multinational corporations. Moreover, I successfully completed my Culinary Degree in the Le Cordon Bleu Peru.

Objective:

To obtain a leadership position as a Chef, Manager, or Food Service Director within a reputable and established food service company.

Education:

Le Cordon Bleu Peru Lima, Peru

Culinary Degree

2009-2011

Drake College

2006-2008 Elizabeth, NJ

Employment History:

FLIK Hospitality Group: MERCK K15 Kenilworth, NJ

December 2015 – Present Floater/Cook

-Assigned by the chef to innovate the food, creating new dishes and menu.

-Assist at various stations such as the Pizza, Salad Bar, Cold Deli, Hot Deli, Entrée, and Grill.

-Help the Chef with catering orders such as sandwiches or hot food items

-Manne an action station such as a fresh mozzarella bar or chef specialty table

-Give assistance at the other cafeteria’s location

-Give assistance with the dish room and breakdown of ice on the salad bar on Fridays

-Prepare mise en place for days’ production at designated stations needing help

FLIK Hospitality Group: MERCK K15 Kenilworth, NJ

January 2015 – December 2015 Grill Cook

-Breakfast cookery such as omelets and fried eggs

-Prepare premade hot breakfast sandwiches and fried potato items

-Create daily vegetarian option for lunch service

-Cook a la carte menu items such as cheesesteaks and burgers according to the customer’s preference.

La Mixtura De Wong Lima, Peru

January 2013 – January 2015 Chef/Owner

-Create the menu and recipe costing

-Make the logistics and the inventory.

-Manage the kitchen staff

-Make the mise en place

-Create different fusion’s dishes

-Purchase the food supplies for the restaurant

-Optimize food cost

-Minimize the waste of ingredients

City Dinner New Jersey

December 2011 – January 2013 Chef

-Prepare breakfast, lunch, dinner.

-Expedite the orders

-Make the inventory

Restaurant Chifa Wong Elizabeth, NJ

November 2004 – August 2010 Chef/Owner

-Create the menu and Recipe Costing

-Make the logistics and the inventory.

-Manage the kitchen staff

-Make the mise en place

-Create different fusion’s dishes

-Purchase the food supplies for the restaurant

-Optimize food cost

-Minimize the waste of ingredients

Newark Airport Marriott Newark, NJ

September 2004– December 2011 Cook

-Line Cook:

-Work in the grilled

-Sauté

-Salads

-Cold Sandwich

-Bar Tender and waitress

El Senorio de Sulco Lima, Peru

November 2008 – September 2010 Sous Chef

-Supervise entire kitchen operations under the direction of manager

-Help the chef with hiring, training, and termination of kitchen employees

-Assist with creating daily specials and new menu items

Garden State Dinner Newark, NJ

June 2004 – August 2008 Cook

-Responsible for all kitchen operations

-Prepare all restaurant menu items: sandwiches, hamburgers, wraps, salads, pastas, steaks, etc.

-Create, planned, and cooked all daily specials

-Train new line cooks

-Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

Garden State Dinner Newark, NJ

February 2002 – May 2004 Server

-Provide excellent patron experiences through phenomenal customer service, evidenced by high number of regular patrons requesting to sit in my section

-Consistently exceed sales goals by effectively managing sections and multitasking

-Recommend changes to management based on patron requests, including adding limited time dessert item to regular menu.

Skills:

-Fluent in English, Portuguese, and Spanish (written/spoken)

-Able to work under pressure

-Work in computer

-Be organize and always help everyone.

References:

-Vanessa Chinchilla (Manager at Flik)

Telephone: 732-***-****

-Eduardo Oliveira (Regional Executive Chef at Flik)

Telephone: 908-***-****