Customer Service Executive Chef

AMY ORTIZ BURGOS

Winter Haven, Fl *****

********@*****.***

(1) 404- 429 -7905

Management professional versed in all aspects of operations management, from scheduling and finance to production and marketing. Possesses exceptional communication, organization and presentation capabilities.

Authorized to work in the U.S for any employer

WORK EXPERIENCE

Executive Chef

Buckhorn Springs Golf and Country Club- Valrico FL

February 2022 to July 2022

Encharge in all culinary department, scheduling, inventory and purchasing . Make banquets for different events in the Country Club.

Campaign Field Coordinator

I & R Campaign Management Services- Services-Lakeland,Fl

October 2021 to January 2022

Assisting Campaign operations, scheduling interviews, screening canvasser candidates, delegating administrative duties, Communicating with external organizations, events for petitioners.

Assisting Campaign Management with processing payroll discrepancies, resolving office duties, implementing campaigns policies, providing orientation packets for new hires.

Fluently bilingual, detail- oriented, project motivated and attentive to both minor & major details, organized, assertive & reliable ensuring workflow is operating.

Managing office issued cash, revenues, incentive bonuses, developing policies that coordinate with personal., team members and administrative staff.

Meridian Senior Living

August 2018 to Oct. 2021

Executive Chef

Coordinate company policies and procedures,performing managerial task duties such as supervision of employees, stocking produce merchandise, creating new recipes, adhering week in back of house schedules, rotating and updating food and beverage inventory, instruct, provide and demonstrate a rich tools team mentorship and leadership quality to team members.

Sous chef/ Kitchen Manager

Lakeland Country Club- Lakeland, Fl

Scheduling,created new recipes, training and coaching new team members in the Club.

September 2019 to October 2019

Trainer/Lead

Fogo de Chao- United States(Orlando)

February 2018- August 2019

Operates, supervise and manage BOH restaurants operations, Openings in a new stores around U.S.A, Train new team members ensuring, proper food handling instructions, providing a safe work hygienic environment.

Kitchen Events Lead

Top Golf- United States

August 2017 to February 2018

Supervise and manage BOH members, assist Executive Chef and Executive Sous Chef in inventory, stocking produce and production.

Leader

Fogo De Chao -Dunwoody, GA

Operate, supervise and mange FOH and BOH Restaurants operations, successfully assist general store managers, help debut restaurant soft openings throughout various different stores locations in the USA /Responsible authorize and detail- oriented to train new team members ensuring proper food handling instruction, entrée dish preparation process, demonstrating culinary enthusiasm and providing a safe hygienic environment.

February 2013-february 2014

Line Cook

St. Regis Bahia Beach Resort

Line cook -helped earn the company 100% customer service, prepared food for ours guest, supervise quality of foo,make desserts for different activities in the hotel( Banquet).

1st. Cook

La Conche Renaissance Resort

Oct.2007- May .2011

Responsible for opening morning shift restaurant, preparing of cuisine for business projects, banquet events and weddings, managing culinary fine arts of pastry Gard manger and grill cook departments.

Education:

Associate degree in Culinary Arts

Pastry School and Culinary Arts in Carolina P.R.

2001-2003

Bachelor’s Degree of Science in Management

East University College -Carolina P.R. 1996-2000

High School Diploma or GED

Skills:

Customer Relations

Quality Assurance

Culinary Experience

Kitchen Management

Cooking

Leadership

Retail Sales

Customer Service

Bilingual

Restaurant Experience

Hotel Experience

Country Club Experience

Convention Experience

Documentation Review

Sales

Motivational Interviewing

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