Customer Service M A

CRAIG KUTELLA

Address: **** ********* **, *** ***** NV 89122

Email: **********@*****.***

Phone: 702-***-****

PROFILE SUMMARY

Self-motivated professional with solid years of experience in the hospitality industry and food sales by supporting kitchen operations. Quality-focused and efficient Chef adept at preparing and plating food in high energy, fast-paced kitchens. Seeking to bring strong supervisory, food prep, and organizational skills in collaboration with a leading chef in the culinary world. Highly effective leader now seeking chef position in a challenging environment, contributing to the goals and objectives exemplifying value added work. CORE COMPETENCIES

Food Safety and Sanitation.

Regulatory Compliance.

Staff Development.

Food Cost Control.

Scheduling.

Productivity Metrics.

Time Management.

Organization Skills.

Effective Team player.

Customer Satisfaction.

Team Building.

Problem Solving.

Decision Making.

Good Customer Service.

Conflict Resolution.

PROFESSIONAL SKILLS

Manage daily kitchen operations and create standards that exceed safety and health regulations.

Visually inspected and sampled all food for proper taste and presentation.

Planned and directed food preparation in a kitchen.

Maintained company standards and commitment to quality.

Acted quickly to address customer concerns and provide resolutions.

Answers and resolve clients inquires through the use of effective listening, written and verbal communication skills.

Ensured consistency in the quality of the dishes at all times.

Organized and maintained kitchen to ensure member satisfaction during busy hours of operation.

Exemplified expertise in food management and kitchen management principles, including strategic planning and leadership technique, to ensure orderliness in the workplace. PROFESSIONAL EXPERIENCE

Chef - Remote 2020

JJC construction - Dillingham Alaska

Maintained food quality, presentation, execution, health code standards.

Streamlined kitchen operations by employing efficient prep methods and eliminating wasteful practices.

Managed and trained kitchen staff effectively to ensure a well-organized and motivated team.

Ensured consistency in the quality of the dishes at all times.

Organized and maintained kitchen to ensure member satisfaction during busy hours of operation.

In charge of all aspects of foodservice.

Cooking, Cleaning, Ordering and COVID Protocols for the camp. Chef - Remote 2019

Katmailand/Bristol adventures

Cleaned work area and food preparation equipment.

Maintained the kitchen in terms of supplies, inventories and cleanliness.

Performed other job related duties as assigned.

Resolved customer issues and took corrective action in a timely, responsive manner.

Greeted customers and provided excellent customer service. Lodge Chef Apr 2017 - Sep 2017

Katmai National Park - Brooks Lodge Kings Salmon Alaska

Cleaned work area and food preparation equipment.

Maintained the kitchen in terms of supplies, inventories and cleanliness.

Performed other job related duties as assigned.

Resolved customer issues and took corrective action in a timely, responsive manner.

Greeted customers and provided excellent customer service.

In charge of 350 - 500 meals daily in katmai national park. Sales Representative/ Corporate Chef Mar 2004 - Sep 2015 Capitol Wholesales Meats - Rocky Mountain Region. Colorado, Wyoming, New Mexico, Texas

Dynamically sold products by providing customers with information needed to make product-related decisions.

Resolved customer issues and took corrective action in a timely, responsive manner.

Performed all position responsibilities in a timely manner. CRAIG KUTELLA

Greeted customers and provided excellent customer service.

Worked regularly with customers to find and sell products that match their needs.

Sold the highest quality meats to resturants and hotels.

In charge or demo, sales meeting and trade shows.

Grew my company business in the region 10%-28% annually. Kitchen manager - Sous Chef Sales May 2001 - Mar 2004 Marriott International - San Antonio TX, Baltimore MD, Denver CO.

Responsible for high volume day to day operations, scheduling and staff selection.

Communicated with restaurant owners daily to budget goals and reduce labor and food costs.

Provided excellent customer service and addressed problems quickly and efficiently.

Joined Marriott international after college and went into the management training program.

Worked at large convention hotels, 800-2300 rooms.

Learn every aspect of hotel business.

Dietary Chef Oct 1999 - May 2001

Patriots Colony - Williamsburg VA

This was a private retirement estates for high ranking military officers and other government dignitaries.

Serve 5 star quality food every meal of the day and held many private parties.

Cleaned work area and food preparation equipment.

Maintained the kitchen in terms of supplies, inventories and cleanliness.

Performed other job related duties as assigned.

Resolved customer issues and took corrective action in a timely, responsive manner.

Greeted customers and provided excellent customer service. EDUCATION

Johnson Wales University Sep 1999 - May 2001

Applied Science in Culinary Arts.

Wheaton North High School Sep 1994 - Jun 1998

High School Diploma.

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