Culinary Professional with Progressive Kitchen Leadership
Resume:
Luis Manuel Arthur
Sarasota, FL *****
***********@*****.***
Perform decent work in the area of sale and service to exploit to the maximum my capacity for personal interaction for the benefit of the company and my family Available to relocated
Dispuesto a trasladarse a: cualquier parte
Autorizado a trabajar en EE. UU. para cualquier empresa Experiencia laboral
Sous Chef
Desoto Beach Club-Sarasota, FL
octubre 2024 - Actualmente
Assist the Executive chef in the manager of the kitchen. Supervise the personal of the kitchen
Office with on demand
Cook 3
Siebkens Resort-Elkhart Lake, WI
mayo 2024 - octubre 2024
Temporary summer job. Assist in food preparation. Cook according to business standards. Assist the chef in special tasks such as buffets and/or special events. Maintain order and cleanliness in the kitchen. Cook 3
The Tower Club-Fort Lauderdale, FL
enero 2024 - mayo 2024
Working on setting the buffet and/or daily events. Cook à la carte for dinner shift.
Support any other station.
Do monthly inventory and keep walking cooler in order Cook 2
Lazzy Dog Restaurant-Kissimmee, FL
marzo 2023 - diciembre 2023
1- in charge of sauté mix shift
2-general prep. And special dishes
3- Prep items to shift, stock line, cook dishes according chef 4- Asist with general activities
Line Cook Shift Leader
Tick-Tok Breakfast-Kisimmee Fl.
mayo 2022 - junio 2023
1- in charge of dinner shift
2-general prep. And special dishes
3- Asist with general activities
4- Asist with coolers organized and request products 5- Cover any position as needed
6- Assist Breakfast shift in rush time
Line Cook
Trump National Doral-Miami, FL
enero 2022 - mayo 2022
Cook
1- in charge of frier in shift
2-general prep.
3- Asist with general activities
4- Asist with coolers organized and request products Line Cook
THE OCEAN CLUB-Key Biscayne, FL
marzo 2021 - diciembre 2021
Line cook
1-In charge of Sauté in Fresco Restaurant
2-prepare as needed pasta, risottos, seafood,steaks veggies, 3-Grill and Fryer in BBG restaurant
4- Prep. In general
Line Cook
San Giuseppe-Hoboken, NJ
septiembre 2020 - marzo 2021
In pantry, salads, sandwiches and deserts, general prep, in charge of deliveries Line Cook
Artie's steak and seafood-City Island, NY
abril 2020 - septiembre 2020
1. Prepare, marinate meats, cut vegetables, cook dishes. 2. Prepare the dishes according to tickets
3. Maintenance of quality standards in terms of cleaning the area, preparing dishes and presenting them. 4. Cleaning the work area.
5. Fill the refrigerator for next day .
Lead Line Cook/Sous Chef
LA LUPITA-Miami, FL
enero 2020 - marzo 2020
1. Responsible for the whole operation
2. Supervise the personal in shift
3. Responsible for inventory, rotation and keep the food in order 4. Cook food for customers (grill)
Line Cook
Sparky's roadside BBQ-Miami, FL
junio 2019 - diciembre 2019
Responsibilities
1. Prepare, marinate, bake, smoke and cut meats
2. Prepare the dishes according to tickets
3. Maintenance of quality standards in terms of cleaning the area, preparing dishes and presenting them. 4. Fill refrigerators, collect and clean utensils. 5. Label and store food
6. Cleaning the work area.
Cook
Cancun Grill-Miami Lakes, FL
octubre 2018 - mayo 2019
Mexican restaurant open to the public
Responsibilities
1. Supply work area
2. Preparation of dishes according to specifications 3. Maintenance of quality standards in terms of cleaning the area, preparing dishes and presenting them. 4. Collect, leave and store products at the end of the shift. 5. Clean the work area.
Cook/Pizza Maker
West Gate resort-Kissimmee, FL
mayo 2018 - octubre 2018
Hotel and resort open to the general public
Responsibilities:
1. Responsible for the initial production (lighting of equipment, dough and sauce processing, product assortment, etc.)
2. Preparation of products for Pizza making and others. 3. Responsible for the production of pizzas during sales hours 4. Responsible for day shift
5. Responsible for the management, distribution and marketing of harvested and processed products Chef Manager
BbLU and ARTHUR'S Food & beer house-Monterrey, N. L. enero 2009 - diciembre 2010
Company dedicated to restaurant service
Responsibilities:
1. Responsible for the creation of the concept
2. Responsible for the complete operation of the restaurant 3. Executive chef
Manager Sales Territorial Gulf Zone
FARMACOS NACIONALES SA DE CV-Villahermosa, Tab.
enero 2007 - diciembre 2008
Company dedicated to the distribution and marketing of pharmaceutical products and healing material nationwide
Responsibilities:
1. Responsible for the southern area of Veracruz to Cd. Del Carmen Camp. 2. Building relationships with buyers of independent pharmacies, sub-distributors and grocery stores 3. Development of new customers in the field
4. Monitoring of orders and payments of customers
5. Development of different options according to the needs of each client: Troubleshooting product display in sales floor, service manager etc.
6. Supervision of the work of the entire sales force. 7. Control of the weekly collection by client and by representative. 8. Preparation of sales budgets per customer.
9. Assignment of zones and clients to representatives and zone managers. Constant metrics of the different coverage areas.
Production & Sales Manager
Mexicana Comercial SA-Santo Domingo
febrero 2001 - mayo 2007
Company dedicated to the manufacture and distribution of Mexican, Food and decoration.
Responsibilities:
1. Building relationshipsq and Restaurants. 2. Development of new customers in the field. 3. Monitoring of orders, deliveries, store inventories, payments, from customers. 4. Development of different options according to the needs of each client: Solution of inventory problems, special orders, product display in sales floor, etc.
5. Supervision of business administrative work.
6. Development of new products by market needs and / or by our customers' requirements. 7. Supervision of the production area; Times, quality. 8. Monitoring of own inventories to cover 100% of orders. 9. Supervision of merchandise delivery.
Achievements:
● Increase in the sale of the business from 0 to US $ 15,000 in 12 months.
● Development and introduction of new products.
Chef / Manager
MOLCAS. Mexican Restaurant-Santo Domingo, PR
marzo 1999 - agosto 2000
Responsibilities
1. Prepare, marinate meats, cut vegetales, cook dishes according receipe. 2. Prepare the dishes according to tickets
3. Maintenance of quality standards in terms of cleaning the area, preparing dishes and presenting them. 4. Fill refrigerators, collect and clean utensils. 5. Label and store food
6. Cleaning the work area.
Educación y formación
Hotel administration en F&B management
Catholic University Santo Domingo - Santo Domingo
agosto 1989 - mayo 1995
HighSchool en Bachiller en ciencias
Universidad Mexicana del Noreste - Monterrey, N. L. agosto 1982 - mayo 1985
Habilidades y conocimientos
• Computer:
Microsoft Office
Internet (10 años o más)
• Customer service (10 años o más)
• Restaurant experience (10 años o más)
• Culinary experience (10 años o más)
• Kitchen management (10 años o más)
• Cooking (10 años o más)
• Kitchen experience (10 años o más)
• Leadership (10 años o más)
• Restaurant management (10 años o más)
• Management (10 años o más)
Certificados y licencias
Luis Manuel Arthur
diciembre 2023 - 2028
Work permit
Food Handler Certification
Driver's License
Assessments
Supervisory skills: Motivating & assessing employees — Completed November 2020
Motivating others to achieve objectives and identifying improvements or corrective actions Full results: Completed
Supervisory skills: Motivating & assessing employees — Completed November 2023
Motivating others to achieve objectives and identifying improvements or corrective actions Full results: Completed
Management & leadership skills: Impact & influence — Proficient August 2022
Choosing the most effective strategy to inspire and influence others to meet business objectives Full results: Proficient
Customer service — Proficient
July 2020
Identifying and resolving common customer issues
Full results: Proficient
Food service fit: Crew member — Proficient
June 2020
Measures the traits that are important for successful food service crew members Full results: Proficient
Food service: Customer situations — Proficient
March 2024
Identifying and addressing customer needs in a food service setting Full results: Proficient
Work style: Reliability — Completed
June 2022
Tendency to be reliable, dependable, and act with integrity at work Full results: Completed
Work style: Reliability — Completed
November 2021
Tendency to be reliable, dependable, and act with integrity at work Full results: Completed
Restaurant manager — Proficient
March 2024
Managing restaurant staff and meeting customer expectations Full results: Proficient
Cooking skills: Basic food preparation — Proficient October 2021
Preparing food, using cooking equipment, and converting ingredient measurements Full results: Proficient
Work style: Reliability — Proficient
May 2023
Tendency to be reliable, dependable, and act with integrity at work Full results: Proficient
Customer focus & orientation — Proficient
November 2023
Responding to customer situations with sensitivity Full results: Proficient
Work style: Reliability — Completed
January 2024
Tendency to be reliable, dependable, and accountable at work Full results: Completed
Supervisory skills: Motivating & assessing employees — Proficient August 2020
Motivating others to achieve objectives and identifying improvements or corrective actions. Full results: Proficient
Work style: Reliability — Completed
March 2024
Tendency to be reliable, dependable, and accountable at work Full results: Completed
Food safety — Proficient
October 2021
Knowledge of proper food and equipment handling safety measures Full results: Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
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