Quality Assurance Manager

Ranier B. Macabulos **** West George St. #GDN Chicago Il 60657 630-***-**** **********@*****.***

OBJECTIVE: To offer my expertise and knowledge as a culinarian as well as my background in culinary arts to an organization that can use an individual who is uplifting to others and who enjoys the challenge of creating a positive environment where learning and growth are encouraged.

EDUCATION: Earned an Associates in Applied Science degree in Culinary Arts from The Cooking and Hospitality Institute of Chicago, Chicago IL, 2008.

QUALIFICATIONS:

Great ability to maintain inventories and requisition supplies and equipment.

Great knowledge of quality assurance relating to a food service operation.

Knowledge of mathematical calculations used in determining the number of servings in a given amount of food, modifying recipes, and determining food costs and projections.

Strong knowledge of quantity food preparation, services, procedures, and practices.

Great ability to maintain inventories and request supplies and equipment.

Strong knowledge of current State food codes and their applications pertaining to sanitation, cleanliness, and infection control.

Familiar with HACCP sheets.

Thorough knowledge of equipment and supplies used in quantity food preparation and service and its care and operation.

Instill procurement educated.

Serv Safe Qualified.

PROFESSIONAL EXPERIENCE: Sodexo Education: PRODUCTION CHEF AND FOODSERVICE SUPERVISOR. The Chicago Bulls College Prep School, Best Practice High School, Rowe-Clark Math and Science Academy, Pritzker College Prep, The Latin School Of Chicago and The British School Of Chicago. (2008-Present).

Ensured that food is maintained at appropriate temperatures.

Accurately performed all daily tasks for lunch service with the high standards of Sodexo’s guidelines.

Cleaned, sterilized and disinfected areas and equipment.

Coordinated an inventory management system to effectively control and distribute supplies and equipment.

Properly served 1,500 students and teachers in a fast and timely manner so the client could relax and unwind during their time.

Produced daily lunch items for two schools of 1,000 students to be sent out and delivered by a certain time.

PANTRY COOK, LINE COOK, PREP COOK, and BANQUET CHEF. Arrowhead Golf Club, Wheaton, IL. (2007- 2008). After the 16 million dollar renovation Arrowhead Golf Club has become one of the most successful restaurants in DuPage County. Arrowhead is now not only known for golf but also for the newly remodeled restaurant and banquet facilities.

Effectively executed all pantry duties such as producing proper salads for the restaurant, preparing multiple hot and cold appetizers, also having to prepare desserts along with a special for the given night.

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Properly executed the given responsibilities for the fry and grill station, which consist of most of the given entrée selections on the menu.

Coordinated, planed and supervised the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet customer expectations.

Opened up the kitchen and properly stocked the fry, grill, and sauté station for lunch, and properly re stocked the kitchen for the dinner service.

Effectively accomplished parties and events ranging from appetizers only, to wedding receptions. Duties included prepping the given entrée’s for the party, counting and also fabricating hot and or cold appetizers, and properly searing and cooking the proteins for consumption.

OFFICE ASSISTANT MANAGER. Skyline Dental, Daly City, CA (Summers 2001-2005)

Properly Organized client files. Took out daily clients files, and put back past clients files.

Kept the lobby clean and presentable so clients would be comfortable while waiting for their appointment.

PERSONAL: After experiencing many of the different positions of the kitchen, I am open to anything and everything that will make me a better person. Also I am willing to accept any challenges that not only work but life will put ahead of me

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