Julio Carpio

**** ******** ******, ********, **, 20110 703-***-**** adze3k@r.postjobfree.com

Profile:

Restaurant manager and former line cook and kitchen supervisor striving on applying over 20 years of managerial and culinary expertise to gain employment. Exceptionally hard worker, highly skilled in culinary and general management duties. Possess expertise in a variety of cooking processes to include international cuisine, soup and seafood preparation. Received great recommendations throughout 20 years of experience from colleagues and patrons. Skills/Qualifications:

Strong skillset and experience in catering, banquet, buffets and much more

Attended and completed several team leadership courses

Over 5 years of kitchen manager duties

Excellent leadership skills and ability to function under high pressure

Knowledge in food inventory and liquor costs

Bilingual-Able to fluently speak, write and read Spanish and English

Experience in expediting, dish washing and server duties

Extremely organized and utilizes time efficiently

Effective team leader and team player

Professional Experience:

Firebirds Wood Fired Grill – Leesburg, VA June 2018 – Present Job Title: Kitchen Manager

Duties Included:

Prepared and generated reports and employee schedules

Recorded full inventory records and information such as shortages, discrepancies and accuracy

Served approximately over 300 customers daily

Resolved any customer complaints, ensuring full customer satisfaction was delivered

Ensured all team members comprehended expectations, tasks and goals of restaurant

Enforced food safety procedures to comply with company policies and health sanitation, no write ups and passed Health Department expectations

Ensured clean restaurant appearance was well maintained

Safely handled various manual labors and made sure products were displayed appropriately

Worked to ensure excellent experience is provided to all customers

Helped to create positive and harassment-free atmosphere, welcoming all employees

Knowledge in chemical, safety hazards and emergency procedures to ensure staff safety Sweetwater Tavern – Sterling, VA November 2012 – June 2018 Job Title: Kitchen Manager/Kitchen Supervisor

Duties Include:

Employee of the Month and Employee of the Year recipient winner

Served approximately over 250 customers daily

Ensured all team members comprehended expectations, tasks and goals of restaurant

Enforced food safety procedures to comply with company policies and health sanitation, no write ups and passed Health Department expectations

Resolved any customer complaints, ensuring full customer satisfaction was delivered

Attended Team Leadership course and certified prior to Kitchen Manager title

Helped to create positive and harassment-free atmosphere, welcoming all employees

Safely handled various manual labors and made sure products were displayed appropriately

Worked to ensure excellent experience is provided to all customers

Ensured clean restaurant appearance is well maintained

Knowledge in chemical, safety hazards and emergency procedures to ensure staff safety Coastal Flats – Fairfax, VA April 2005 – November 2012 Job Title: Kitchen Supervisor/Line Cook

Duties Included:

Employee of the Month and Employee of the Year recipient winner

Served approximately over 250 customers daily

Knowledge in chemical, safety hazards and emergency procedures to ensure staff safety

Prepared meats, poultry, vegetables and much more in orderly fashion to avoid cross-contamination

Promoted to lead line cook for exceptional meal preparation and consumer satisfaction

Supervised and trained 6-man kitchen staff to ensure quality service

Ensured clean restaurant appearance was well maintained

Greeted guests and followed company standards

Safely handled various manual labors and made sure products were displayed appropriately

Worked to ensure excellent experience is provided to all customers Sweetwater Tavern – Centreville, VA March 2001 – April 2005 Job Title: Line Cook

Duties Included:

Employee of the Month recipient winner

Served approximately over 250 customers daily

Assisted head chef with prepping and servicing

Knowledge in chemical, safety hazards and emergency procedures to ensure staff safety

Prepared meats, poultry, vegetables and much more in orderly fashion to avoid cross-contamination

Developed recipes and culinary trends

Ensured clean restaurant appearance was well maintained

Safely handled various manual labors and made sure products were displayed appropriately

Worked to ensure excellent experience is provided to all customers

Contact this candidate