Food Service Culinary Arts

JAVIER J. LEYVA

**** ******* ******. *** ****, CA.

Phone 408-***-****

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

OBJECTIVE: Seeking to bring my passion, leader ship skills and, culinary talents to your organization.

EDUCATION:

●A.S. Degree in Hospitality Management

●A.S Degree in Psychology

●Culinary Arts Degree

●Serve Safe Certified until 2028

●Proctor Servesafe

SKILLS:

Culinary Arts:

Superior culinary skills in food preparation, recipe development/execution, and full service catering. Proven success in developing and maintaining food budgets. Ensure cleanliness, quality, and food service standards and procedures. Significantly upgraded quality of food operations, profitability, and standards of service through innovative menu planning.

Staff Training & Motivation:

●Successful career record of motivating personnel to perform at high efficiency levels.

●Talent for recruiting, hiring, and developing support staff.

● Team Player; always willing to share knowledge to attain goals.

Leadership & Management:

●Clear communication skills, Bilingual (Spanish).

●Exceptionally Strong multitasking abilities. Planned and served catered affairs, developed menus, coordinated deliveries, and supervised personnel. Directed kitchen operations, purchasing budget, inventory planning, menu development and pricing, staff scheduling, food/labor cost and controls.

●Proficient in Microsoft Word and Excel (scheduling and budgets).Type 30 words per minute.

● Well qualified food service professional with strong decision making, supervision, and leader ship skills. Proven ability to delegate, problem solve, prioritize projects, manage personal, and meet deadlines without compromising food quality. Created and implemented systems such as sanitation, food prep, contain food costs, and to maintain quality control.

● Proficient in E-verify and California labor laws.

EXPERIENCE:

1-17/Peresent. Culinary Staff Inc. 860 Campbell Ave.Campbell. Ca.

Responsibilities include assisting chef in day to day operations and menu execution and service

11-17/1-20 The Fish Market 3775 El Camino Real. Santa Clara

Executive Chef

Performance Highlights:

●Worked extensively with food allergies and dietary restrictions.

●Menu development, food ordering, food costing, declining budgets for supplies and labor.

●Training and developing Sous Chef and lead cooks.

12-15/1-17. BJ’s Brewery and Restaurants 7755Huntington Beach.Ca.

Kitchen Manager

Responsibilities included certifying all employees in respective positions though coaching, testing, recognition and reassurance. Oversee food-service operations. Duties included daily walk-through to maintain par levels, writing out all prep sheets for AM, PM and banquets. Overseeing quality of prep, and recipe execution.

Performance Highlights:

●Developed teammates through training and certification.

●Ensured safety and sanitation practices.

●Effectively utilized systems to ensure quality.

●Created positive work environment through development and culture.

1-14/6-15 Center Plate Inc. at Levi Stadium 4900 Marie P. Debartilo Way. Santa Clara, Ca

Executive Concessions Chef

Duties included ordering, setting prep levels, and distribution of product for events up to 72,000 people.

Overseen the execution of service during events, in 33 fixed and 12 portables across three concourses.

Performance Highlights:

●Number one in the company for food sales during the NFL Home opener in 2014.

●Improved profitability through streamlining systems of operations such as recipe costing, product costing and kitchen production and service flow.

10-12/9-13 Maggiano’s Little Italy 3055 Olin Ave. San Jose, Ca

Executive Sous Chef

Responsibilities included certifying all employees in respective positions though coaching, testing, recognition and reassurance. Oversee food-service operations. Duties included daily walk-through to maintain par levels, writing out all prep sheets for AM, PM and banquets. Overseeing quality of prep, and recipe execution. Knowledgeable in all recipes and spec for prep, line, and banquets.

Weekly specials, R&M, food costs and weekly inventory.

Performance Highlights:

●Head of safety committee, policy changes and improvements implemented for our guest and employees.

●Part of Chef/Manager team in charge of regional training for managers both FOH & BOH.

●Successfully gained corporate certification as a Regional Training Restaurant.

9-09/9-11 Panda Express 401 West Field Valley Fair Mall San Jose, Ca

General Manager

Responsible for all aspects of food costing, calculated, invoiced, ordered. Fore-casted payroll vs. monthly and, weekly sales, over time and vacation pay. Interviewed, and E-verified prospective employees.

Performance Highlights:

●Increased profit by maintaining a low food costs.

●Retrained all staff (including Executive Chef) on recipe execution and portion control.

●Improved speed of service while maintaining quality of food and improving sales.

1-03/1-08 Maggiano’s Little Italy 3055 Olin Ave San Jose, Ca

Sous Chef

Oversee food-service operations. Duties included daily walk-through to maintain par levels, writing out all prep sheets for AM, PM and banquets. Overseeing quality of prep, and recipe execution. Knowledgeable in all recipes and spec for prep, line, and banquets. Also in charge of weekly specials, R&M, food costs and weekly inventory.

Performance Highlights:

●Boosted profits through maintain food cost at 27-29%; exceed corporate budget of 31%.

●Maintain 100% rating on county health inspections and no less than 87 on ECO Sure.

●Reduced turn over; second in company for three year.

Proven ability to train, schedule, supervise, and effectively manage 60 employees.

1-00/11-02 Eden Villa-Convalescent Home 147 Crescent Ave Menlo Park, Ca

Sous Chef

Overseen the dietary and nutritional needs of 40 to 60 elderly individuals.

Performance Highlights:

●Worked extensively with food allergies and dietary restrictions.

●Menu development, food ordering, food costing, for various diet needs

●Responsible for overall cleanliness of the kitchen and equipment.

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