Obed Velazquez

** * ******

Plant City Fl *****

Phone: 352-***-****

adwdbx@r.postjobfree.com

Objective

A position in the hospitality industry, with an emphasis on management and supervision.

Abilities

Management and supervision experience Teaching experience

Local and International Cuisine Menu Development Buying and selling experience Training Experience

Certifications

Certification Title

Issuing Organization

Completion Date

Expiration Date

Certified Food Judge

Caribean BBQ Association

05/2009

Certified Food Safety Manager

Nacional Registry of Food Safty Profesio

02/2009

02/2012

Employment History

Chef Events, Chef Cold Side, Event Manager

Catering by the family

Assist with the preparation of dishes for multiple events and parties.

• Organize the food and equipment needed for the events.

• Ensure all quality, consistency and presentation goals are met or exceeded.

• Maintain a safe and clean working environment both in the kitchen and at events.

• Follow the event prep list created by the Executive Chef or Sous Chef for tasks and

responsibilities.

• Ensure all food items and other items are stored, handled and rotated correctly.

• Help maintain a clean, organized and safe work environment in line with all safe food.

Food and Beverage Manager, Food Service Managers

The Grande (TJM Properties)

Brooksville, FL

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Cook, Cooks, Restaurant

Ruby Tuesday

Spring Hill, FL

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Chef de Cuisine, Chefs and Head Cooks

Instituto de Banca y Comercio

Manati, PR

Teach the culinary curriculum assigned to this career.

International Cuisine, Bakery and pastry, Puerto Rican and Spanish Cuisine, Cafeteria, Grade mange, Menu planning, Small Business, Culinary Math, Introduction to gastronomy, Kitchen Basics, Nutrition and Sanitation, Meat, Fish, Poultry and Vegetables Cutting, Sauces and Starch

Executive Chef, Chefs and Head Cooks

Fajardo INN

Fajardo, PR

Management and supervise two restaurants one Mexican and the other Fine Dinning Management and supervise the Convention Center capacity of 400 persons Management and supervise the POS system Organizing and preparing various international menus with good percent of income Train waiter and kitchen staff Confection of menu of especial events Achieved a better presentation of kitchens overall for the clients Reached presentations on press and TV promoting the restaurants

Education History

Completion Date

Issuing Institution

Location

Qualification

Course of Study

07/2001

La Reine Technical School

PR

1 Year of College or a Technical or Vocational School

Chef Diploma

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