Chef manager

PROFESSIONAL HISTORY

Aramark: August ****-November 2010.

Kitchen supervisor Responsible for cooking and supervising staff of 6 cooks and kitchen workers. September 2009-November 2010: Fisher College

Supervisor (Late Night) Responsible for 300-400 seating evening/late night university retail dining facility. January 2008- March 2009: Warren Towers Boston University.

Baker/Pastry High production baking for dining hall. Pastry and breads for the faculty club. High-end desserts paired with the menus for Faculty Club and other catered events. August 2006-January 2008: Simmons College

La Morra restaurant – February 2003 to November 2009

Pastry Chef. Responsible for design. production of dessert menu items and daily pasta and breads; inventory management and purchasing for the entire restaurant; Management, hiring and training of prep cooks.

Dropped to part time and special events.

The Olive Group – December 2001 to February 2003

Assistant Pastry Chef. Responsible for production required to stock the daily demands of 4 Figs restaurants. In October 2002 was promoted to produce for Olives Restaurant.

Responsible for production required to stock the daily demands of 4 Figs restaurants. Then, in October 2003 got promoted to be responsible for production required to stock the daily demands of Olives Restaurant.

Jasper White’s Summer Shack: Aug 2001- June 2002. Assistant to the pastry chef at Jasper White's Summer Shack (Cambridge). Responsible for production and ensure sufficient capacity required to meet demands of daily operation. Then, transferred to Summer Shack Back Bay (part time) to aid hire, train and set up new employees.

Walt Disney World Feb 2001 - Aug 2001.

Pastry cook/baker. Contemporary Resort at World Disney World. Responsible for production and delivery of tortes, mousses, petit fours and pies for Chef Mickey s. Prepared refrigerated ready-to-serve desserts targeted to the young crowd at the Food and Fun Center. Member of the banquet team, responsible for elaborate desserts presented at conventions and other gatherings.

Orlando Marriott World Center Nov 1998 - Feb 2001

Pastry cook/Baker. Orlando Marriott World Center. Member of the banquet team. Responsible for production of desserts as well as the set up of the Sunday brunch (and special festivities). Participated in several contests to create new items for different outlets and special conventions. Won 2 of these contests. Represented the department in daily BEO meetings (Banquet Event Orders).

Sunshine Company March 1993 - Sept 1998.

Supervisor, Interviewed, recruited and trained new employees. Trained coworkers. Responsible for the smooth running of 3 different school lunch programs (hiring, training, and inventory). Created menus containing nutritional values targeted to the children ages 5-14.

FOOD SERVICE SKILLS/CERTIFICATIONS

Certified Food Handler

Knowledge of HACCP Standards

ServeSafe Certified

EDUCATION

French Pastry School Chicago

Certificate in French Patisserie

Johnson and Wells University

Classes on high production and food chemistry in Pastry and Baking arts area.

Institute of Culinary Education

Cake decorating and wedding cakes with Toba Garrett.

Ewald Notter School of Pastry Arts

Cake decorating with Colette Peters. Creating crooked cakes (Cat in the Hat style).

Southeastern Academy Culinary School

Instituto Universitario Fermin Toro, Lara, Venezuela

Associates Degree, Administration & Human Resources

OTHER SKILLS

Microsoft Office, Recipe Databases, and other business applications

Bilingual English-Spanish

Basic language skills in Portuguese

REFERENCES

Available upon request

Contact this candidate