Inventory Control Financial Planning
Resume:
Rick PACHECO
**************@*****.***
OBJECTIVE: To contribute to an organization that can use a skilled food industry Professional who offers a vast knowledge of all aspects of food preparation with experience in controlling quality, nutrition, and sanitation. Assists in cost containment and development of the department within budgeted parameters. Reviews and evaluates department’s work force and make recommendations to the CEO or controller. Extensive experience with multiunit management experience both BOH and FOH responsibilities including delivery and distribution.
EDUCATION: 1978-1982 Southern Illinois University
Business Management
1975-1977 Manhattan Community College
Accounting
1972-1975 De Witt Clinton H.S.
SKILLS: DE Gustibus Cooking School, Herald Sq. New York, N.Y
I have attended well over 100 hrs. Of professional development courses, hands on and on location classes, learning modern and classic techniques. In the process I have gained experience with basic skill sets in procurement, preparation, inventory, and budgeting when dealing with a large volume feeding operation the development generates from a dietary standpoint as opposed to a culinary one although a culinary product is expected. Consider myself a leader and manage well with others. Focus on effectively instructing staff on completing task at hand assignments, with the necessary “can do attitude” that promotes the highest level of performance expectations and meritocracy at its best.
PROFESSIONAL EXPERIENCE :
2012-Present: Zone Chef/Blue Apron Diet Plan • Chef/Managing Director/ production
Every morning perform Q&A walk through with manager and supervisors making sure kitchen, dry and cold storage are reviewed for daily production requirements.
Insure and maintain warehouse and pantry refrigerators and freezers cleaned and organized, items properly wrapped, dated, and labeled insuring required F.I.F.O rotation.
Responsible for all functions of the location including financial planning and results utilization of SAP and ÉRP formula programs to monitor and support departmental performance with supervision of, inventory control, procurement of supplies, menu development, health department and OSHA compliance.
Responsible for the development and utilization comprehensive inventory control procedures including FINANCIAL PLANNING, P&L REPORT ANALYSIS, STAFF BUDGET, PURCHASING ANALYSIS REPORTS confirming budget performance experience, MENU PLANNING development, with health certifacations a top priority.
Strengthen and prioritize food and safety and take pride in leading by example, act as a role model, show initiative, maintain positive outlook, and take ownership of responsibilities at all times.
Take pride in leading by example, act as a role model, show initiative, maintain positive outlook, and be more involved with customer and client new business opportunities
Review prep logs and daily production assignments in order to maximize preferred scheduled outcome.
Communicate with nutritionist and dietitians to insure compliance to nutritional and therapeutic diet specifications including certifications with HACCP, SERVE SAFE, FOOD HANDLING, FDA, FSO, SQF, ISO
Understand the duties of each assigned position and its role on a professional team in production, and able to work accordingly.
Insure that proper cooking, reheating, and cooling techniques are understood HACCP and practiced at all times.
Maintain excellent communication skills and the ability to motivate in a constructive positive manor promoting learning, creativity, and career development.
Direct the efforts of kitchen, preparation, and production staff of approximately
25 employees.
Administer operational policies and procedures on quality control functions of food operations.
Direct and manage C.O.G.S cost control and inventory management in pantry and warehouse insuring consistent production efficiency system with spread sheet application designed to accommodate the order and delivery process insuring accuracy and timely follow up on anomalies accordingly.
Monitor job performance of manager and supervisors to achieve ultimate departmental goals and objectives.
Give manager and supervisors larger role in decision making allowing more focus on staff with Braider
range of entrepreneurial team building production efficiency.
1988-2012: MONTIFIORE MEDICAL CENTER CHEF PRODUCTION MANAGER
Oversee all food production while in progress to insure proper food handling, time and temperature safety procedures, quality and presentation, adhering to recipes to insure consistency of product and nutritional analysis.
Manage, organize, and coordinate food service inventory both cold and dry storage as well as F.I.F.O. compliance for proper temperature, cleanliness, and movement.
Monitor tray line performance including temperature logs presentation and line requirements
Review daily par levels on menu items insuring availability of scheduled items for service.
Manage and monitor thermal temperature logs on menu service to patients
Maintain open and direct communication with executive chef and administration.
Develop and manage budget requirements for kitchen production and support services.
Review with vendors cost issues on delivery items affecting budget requirements
Oversee and responsible for cafeteria food items for staff and visitor purchase adhering to
Health codes and H.A.C.C.P. mandates.
Insure that dietary and patient services are addressed timely and efficiently.
Managing maintenance and cleanliness protocols are prioritized.
Responsible for payroll and submission’
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