Santiago L Saragosa, Jr.

**** *** ******* ****** ***: E202

HONOLULU, HI 96818

Tele: 808-***-**** (mobile)

Email address adz0a7@r.postjobfree.com

Objective: To obtain a responsible and challenging Customer Service position. Active involvement in progressive organization offering the opportunity to demonstrate my knowledge, leadership skills, in food & nutritional experience to support the growth and profitability of the organization.

Qualifications: C.A.R.E.S certify at Queens Medical Center. Great patient care

and customer service relationship. At Kaiser Permanente, Moanaloa Medical Hospital, practicing the WOW factor in patient’s care and service.

Skills in preparing patient’s meal tray and delivery great customer service and care.

Working knowledge of diverse hot and cold cooking/ baking techniques, utilities, supplies and equipment. Western food safety in the work stations, HACCP. ServSafe Certified.

Responsible in safety, sanitation and storage practices.

proficiently practices preventive maintenance of equipment.

Developed, improved and implemented standard operation procedures.

Designed and implemented training strategies for new and experienced employees, creative problem solving solutions, quick to prepare small and large batches of menu items in the hot and cold food station.

set up weekly work schedules for employees, and cycle menu planning using numerous compatible software’s to meet the operation procedures.

Able to initiative to experiment with new ideas and analyzed this would be more profitable for the operations.

Supervised staff of up to 20 in a wholesale and retail bakery operation.

Education:

1978-1981 Waianae High School, Waianae, Hawaii (diploma received)

1986-1988 Armed Forces Culinary Art School, Tripler Army Offices Club

Trained with top Executive Pastry Chefs: Mr. Leon Simmons of Las

Vegas.

Employment:

3/29/2011 to Present Food Service Kitchen Helper, Kaiser Permanente, Moanaloa, Hawaii.

To performed food service task, on the prepped tray line placing special diets meals and beverages and condiments on the tray’s then placing the tray’s in assigned retherm carts, then before delivering tray’s to patient room putting hot beverages and frozen items. Also I worked in the pantry preparing salads for the café salad bar, also serving hot meals in the café in different numbered positions, some cashiering and short- order grill cooking, preparing muffins and muesli, and musbi in the morning.

5/19/2010 to 5/26/2011 Food Service Host. Queens Medical Center, Honolulu, HI

The Queens Medical Center Food & Nutritional Services, Host, delivery of food to patients room, in all to ensure the food tray accuracy, safety, and to always provide good customer service, and to take care of the patients dietary needs.

05/2008 to 03/2010 School Chefs, at St. Andrews Priory School for Girl,

Honolulu, HI Management by: Coffee Expressions/Catering

Prepare morning breakfast hot food items, steam rice, fried rice, sausage, bacon, ham, turkey bacon and sausage, eggs to order, front line order service, hot cake, waffles, French toast, breakfast burritos. Every morning prepare scones, cinnamon roll, and bread pudding. Prepare Lunch menu items, such as steam brown rice, main dish, (beef stew, curry stew, fish sticks, etc.) a fruit item, (fresh or canned) fresh vegetable, or frozen. A dessert (cake, or cookie.) I will prepare all items and prepare tomorrow’s menu items. This is an 8 hour shift.

03/2007- 04/2008 Lead Baker/Sr. Sou Chef, Terelj Hotel & Spa (five star Small Luxury Hotels of the World) Terelj, Mongolia

Prepare the hotel for pre-opening September 2007 work with Exc. Chef James Grant, preparing the two Kitchens mainly the bakery and the cold kitchen Plan menu and ordering supplies from vendors, also preparing for the Exc. Chef food safety ledger, rating of skills in both the bakery and the cold kitchen, while waiting for the pre-opening work on cold kitchen menu, and bakery breads, and morning pastries.

2006 – 2007 Cook/Pastry, Alan Wong’s Pineapple Room Restaurant, at the Macy’s Ala Moana Shopping Center, Honolulu, Hawaii

Prepared main lunch and dinner dishes on the menu, operation is a casual dining, also prepare breads, and worked the pastry line, prepared various desserts on the on the lunch and dinner menu.

2002-2006 Bakery Manager, Kwajalein Range Services, Marshall Islands

Manage a retail and wholesale bakery, supervise 21 bakery staff, do administrative paper work.

This is a US government contract position, Managed the retail and wholesale bakery on the island; provide all fresh baked goods for the island resident.

2000-2001 Pastry Cook, American Hawaiian Cruises/American Classic

Voyage, work on board the SS Independence Cruise Ship.

Prepared dessert menu, baked various breads, desserts, supervised bakery department, and maintained weekly reports.

1986-2000 Sou Chef/Pastry Chef, Raytheon Services/ Johnston Atoll Island

Supervised the morning kitchen staff, and also the baking operations, responsible to insure that the food products are at best. This is a US government contract worked for Raytheon and Kalama, Holmes and Nerved.

Quality for the Island residents, supervise four Co-workers, planned menus to the main dining room, main buffet line, order supplies,

Maintain daily inventory and various main dishes, starches, hot and cold vegetables, breads and dessert.

I worked on Johnston Island for more than 14 years, this longest I have work on a US contract job.

Certification:

5 year US Coast Guard Merchant Marine Document (MMD) Z Card Expired: 12/2012 active member of the Seafarers International Union.

ServSafe – National Restaurant Association Valid until 11/30/2011

References:

References are available upon request

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