Quality Control Sales
Resume:
JUAN ANDRES OLVEIRA ALBERTELLI
**** ** *** ****** ***** Shores
******@*****.***
A culinary professional eager to improve technical skills and gain international experience, while providing my employer with all the knowledge obtained from my experience and career
EDUCATION
Professional Cook
Instituto Profesional en Gastronomía Mausi Sebess,
December 2000
PROFESIONAL EXPERIENCE
Sea Crest Resort, Falmouth United States May 2011 – December
Banquet Chef
• Responsible for overseeing banquet events from start to end.
• Participate in menu development.
• Orders the required ingredients and supplies-
• Supervises junior cooks in food preparation.
• Coordinates the final presentation to the customer.
• Ensure that the standards and safety of the establishment are followed
• Accountable for quality of the final product.
•
City Center Casino, Rosario Argentina August 2009 – March 2011
Executive Sous Chef/ Banquets Chef
• Start up of operations
• Preparation of quarterly and annual budget
• Compliance of procedures and development of staff skills
• In charge of bakery, 2 restaurants, the convention center and a buffet
• Annual forecast of costs
• Sales strategy and implementation
• Supervise garnishing and presentation of food
• Schedules and distribution of duties to personnel
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and working areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
•
Del Bono Park Hotel San Juan Argentina June 2008 – June 2009
F&B Manager Executive Chef
• Start up of operations
• Preparation of quarterly and annual budget
• Compliance of procedures and development of staff skills
• General supervisión
• Annual forecast of costs
• Sales strategy and implementation
• Annual menus for all the restaurants of the hotel.
• Wines Menu
• Drinks Menu
• Supervise garnishing and presentation of food
• Schedules and distribution of duties to personnel
Meridiano 58, Maleva y Punta brasas, Palermo. Enero 2008 – June 2008
Executive Chef and F&B Manager
• Supervision of the four restaurants
• Cost control
• Preparation of Menus for all estaurants
• Standard recipies
• Annual sales projection
• Annual menus definition
• Supervision and follow up of sales areas
• Quality control
• Standarization of products and supplies
• Determine how food should be presented, and create decorative food displays.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or outlets.
• Performs any other duties assigned by the Head of Department
Cordillera Resort Spa, Edwards United States March 2004 – December 2007
Executive Sous Chef
• Assigns production and preparation levels based on projected business forecast.
• Supervises the food production for all banquets.
• In charge of breakfast and lunch
• Supervises and ensures that compliance of recipes is maintained
• Follow up on production charts to ensure no over producing and waste.
• In charge of inventory control and requisitions list.
• Assist Chef in menu elaboration and selection of dishes.
• Responsible for quality control
• Coaching to kitchen personnel
Sirop Restaurant, Buenos Aires December 2003 – March 2004
Chef de Cuisine
• In charge of kitchen personnel
• Responsible for quality control
• Creation of new dishes
• Organization and assignation of cooking tasks to culinary and service staff
• Costs Controller
• In charge of purchasing.
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