Customer Service Executive Chef

Sam A. Bakeer

Cypress,Texas PH # 832-***-**** ***********@*****.***

Summary of Qualification

To obtain a position in the food service industry through my versatile skills in Operation Management and the developed experience in customer service as an executive chef. Having 26 years experience in restaurant management, I have become a highly developed planner and problem solver, who readily adapts to change, and always exceeds expectations. Through these years I have been able to juggle multiple priorities and positions and meet tight deadlines without the compromising of quality output of an establishment. Professional Experience

Treeo Living- Head Chef June-2022-Present:

● Leading and managing the kitchen staff, providing residents with appealing meals three times a day/seven days a week, following Federal & States guidelines.

● leading the hiring and training of new employees, in partnership with the management team. Includes but not limited to training, supervision, scheduling of hours, breaks, meal periods, performance management, discipline, and termination.

● Prepares and coordinates daily dinners from standardized recipes.

● Keeps waste to a minimum by utilizing food storage and food recycling techniques.

● Pre-meal meeting with food servers to review details of daily menu.

● Scheduling of cooks and utility workers to maintain compliance with budgetary guidelines.

● Understands principles of food preparation and culinary terminology.

● Coordinating prep for the following day's menu.

● Keeping stock rooms, coolers and freezers clean and rotated.

● Maintaining budget compliance for daily food cost.

● Maintaining kitchen cleanliness and food preparation according to state and local health department code requirements.

● Certifications, Licenses, and Other Special RequirementsCurrent ServSafe Certification required.

Holiday Retirement – Executive Chef 2018 – 2022

● led and managed the kitchen staff and provided residents with nutritious, safe, and appealing meals (3) times daily, (7) days per week.

● led the hiring and training of new employees, in partnership with the management team. Includes but not limited to training, supervision, scheduling of hours, breaks, meal periods, performance management, discipline, and termination.

● Supervised the Dining & Hospitality staff to ensure food preparation, serving, table setting, dishwashing, and kitchen clean-up are completed satisfactorily.

● In the event of a deficiency, taking responsibility for proper and effective follow-up and consultation with the management team.

● Operated the Dining & Hospitality department within the food and labor budget through careful planning, purchase of food supplies, inventory control, maintenance of daily logs.

● Planned food preparation following Holiday’s guidelines for menus and recipes.

● Exercised judgment in monitoring weekly extended menus and food-production worksheets.

● Controlled quality of food, prepared nutritious, appetizing, and attractive meals. Galilee Grill – Lindon, UT Chef /Operation Manager (9/2015 – 2/2018)

● Cooking Middle Eastern cuisine and special event’s menu items.

● Preparing all meats, marinades, sauces, dressings, soups, and desserts.

● Leading the front and back of the house, rallying the team during heavy shifts, and working on customers satisfaction.

● Catering sales and food preparation for all catering orders.

● Working according to food standards, safety, costs, pricing, creating work schedules.

● Organizational Skills: Creating and placing inventory Shipments, cleaning schedules, etc.

● Preparing and executing all catering big orders such as BYU Games.

● Accurately communicated standards of service and cooking methods to staff. Beehive Homes – Orem, UT - Chef (1/2013 – 7/2015)

● Cooking lunch and dinner for elderly residents.

● Communicating with staff for any special patient dietary needs.

● Responsible for food safety standards, delivering accurate food items, and therapeutic diets.

● Assessment of residents’ food satisfaction .

● Ordering food inventory.

Napoli Express – Sugarland, TX - Owner/Chef/Operation Manager (5/2004 – 10/2012)

● Cooking Italian cuisine. Preparing Dough from scratch, creating new menu items, general restaurant marketing, catering sales, inventory and employee management, while providing excellence in customer service and continuous food quality. Taste of Houston - Houston, TX - Kitchen Manager (2002-2004)

● Duties were ensuring food quality, safety, portion and inventory control, and presentation. Creating new menu items to be executed correctly in the kitchen. Trained 10 wait staff on food and wine pairing and delivering excellent customer service. Original Napoli Italian Restaurant –Houston, TX- Chef/ GM (1997-2002)

● Cooking, preparing food and pizza quality, ordering inventory, improving sales. Managed 3.1 million in sales, managed and trained staff of 45 employees. Improved sales by 35% as well as superior customer service and food quality in all stores. Bon Appetit (Continental Cuisine)- San Francisco, CA- Assistant Manager (1995-1997)

● Working for the executives department, responsible for presentations of food, training employees, and transportation and logistics for the catering events. Education:

● High School Graduate - Royal Tech Institute

● Completed several credits at San Jacinto College in Pasadena, Texas

● Minor kitchen Conversational Spanish.

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