Bilingual Culinary Leader - 28 Years Experience in FOH/BOH Management

SEBASTIAN ANAYA

Atlanta, GA *****

Cell: 404-***-****

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

SUMMARY

Flexible Professional bilingual Manager (English- Spanish) offering result oriented and focused leadership with knowledge on daily planning at FOH and BOH operations to drive profitability.

With 28 years of experience in different cuisine environments Prior work as Sous Chef Kitchen manager.

Authorized to work in USA to any employer. ServSafe Certificated.

SKILLS

OlliStrong work ethic Strong attention to safe food

handling procedures

Results-oriented Menu development experience

Natural leader Conflict resolution techniques.

Proven cost-control expert Inventory control and

record keeping

One on one hands on trainer. Staff scheduling

Passion for customer satisfaction.

Institutional and batch cooking

Grew up in a butcher and fishmonger family.

EXPERIENCE

ALMA COCINA

Atlanta, GA

Sous Chef

09/2020 to Current

Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.

Monitored and improved food cost under 23% avoiding waste while keep food portions to recipes standards

Oversaw hiring, training and development of kitchen employees.

FIREBIRDS INTERNATIONAL LLC

Alpharetta, GA

Sous Chef

06/2018 to 09/2020

Conducted assessments and utilized root cause analysis to implement corrective action strategies.

Supervised BOH staff members and delivered feedback to strengthen individual kitchen skills.

Performed financial analysis and recommended effective methods to cut costs.

Maintained labor at under 8.5% to promote long-term business profitability.

Provided excellent professional development opportunities for staff.

Monitored and improved food cost under 23% avoiding waste while keep food portions to recipes standards

BABALU TAPAS & TACOS - ATLANTA MIDTOWN

Atlanta, GA

Sous Chef

03/2017 to 06/2018

Managed a skilled kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,

supervising, evaluating, coaching and enforcing discipline when necessary.

Actively involved in menu development, cost control, pricing and week and daily special offers to increase revenue and customer satisfaction.

Regularly interacted with guests offering menu information providing suggestions to obtain feedback on product quality and service levels.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.

PACO'S TACOS AND TEQUILA

Charlotte, NC

Sous Chef

01/2016 to 02/2017

Prepared all food items in accordance with standards of quality, quantity control, taste and presentation.

Actively involved in cost control, sanitation, training, recruitment, scheduling, evaluation.

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Correctly calculated inventory and ordered appropriate supplies.

Prepared for and executed new menu implementation.

Oversaw back of house personnel to maintain adequate staffing and minimize overtime.

THE EL FELIX - THE AVALON

Kitchen Manager I. Sous Chef

10/2014 to 12/2015

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in

the appropriate storage room, walk-in refrigerator, freezer or cooler.

Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.

Received products and supplies.

DAVE POE BBQ

Marietta, GA

Kitchen Manager

11/2007to 10/2014

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Managed kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline

when necessary.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and

safety issues.

Led shifts while personally preparing food items and executing requests based on required specifications.

Ordered and received products and supplies.

GRAND CHAMPION BBQ

Roswell, GA

Kitchen Manager

12/2011 to 09/2014

Practiced safe food handling procedures at all times.

Prepared all food items in accordance with standards of quality, quantity control, taste and presentation.

Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.

Verified freshness of products upon delivery.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.

LOST MOUNTAIN BBQ. LLC. DBA: SAM AND DAVE BBQ, SAM'S BBQ 1, SAM'S BBQ 2, DAVE POE BBQ, GRAND CHAMPION BBQ

12/2005 to 12/2011

SAM & DAVE BBQ

Marietta, GA

Kitchen Manager

12/2005 to 11/2007

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in

the appropriate storage room, walk-in refrigerator, freezer or cooler.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature

control procedures and facility policies.

Ordered and received products and supplies.

GARRISON\'S BROILER & TAP

Atlanta, GA

Sous Chef

06/2005 to 11/2007

Prepared for and executed new menu implementations.

Oversaw back of house personnel to maintain adequate staffing and minimize overtime.

Maintained a safe working and guest environment to reduce the risk of injury and accidents.

Skillfully interacted with external vendors to obtain the best quality in pricing and product.

Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

Carefully interviewed, selected, trained and supervised staff.

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

PACIFIC & VINE

Marietta, GA

Kitchen Manager

01/2003 to 06/2005

Carefully interviewed, selected, trained and supervised staff.

Led and directed team members on effective methods, operations and procedures.

Prepared for and executed new menu implementations.

Oversaw food cost and controllable expenses while maintaining excellent service and profit levels.

Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.

Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

MANANA MANAGERS OF CHARLOTTE, DBA: PACIFIC & VINE ( EAST COBB, CHARLOTTE), CINO GRILL, TAMPA BAY FL.

01/1993 to 06/2005

CINO GRILLE

Tampa, FL

Kitchen Manager

02/2000 to 12/2002

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising,

evaluating and enforcing discipline when necessary.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Led shifts while personally preparing food items and executing requests based on required specifications.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Prepared operational reports and analysis and made appropriate recommendations about progress and negative trends.

CINO GRILLE

Charlotte, NC

Sous Chef

07/1994 to 01/2000

Actively involved in cost control, sanitation, menu development, training, recruitment.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies

Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.

PREP LINE COOK, FRANK MANZETTI\'S

Charlotte, NC

02/1993 to 08/1998

Verified proper portion sizes and consistently attained high food quality standards.

OCHO CAFE

Charlotte, NC

Prep Line Cook

01/1993 to 06/1994

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and

safety issues.

EDUCATION AND TRAINING

BACHELOR OF SCIENCE: FOOD TECHNOLOGY AND PROCESSING

Universidad De Tamaulipas

ASSOCIATE OF ARTS: RESTAURANT AND CULINARY MANAGEMENT

Central Piedmont Community College, Charlotte, NC

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