Service Quality

**** *. *****

Chicago, IL *****

H: 773-***-****

C: 773-***-****

Mario Roa *********@*********.***

Objective To be able to utilized my past and present acquired experience in a professional environment.

Experience 6-2011- 5-2012- Wilde & Greene

Sous Chef – assist executive chef, kitchen supervision, ensure correct sanitation rules are followed

2-2008- 5-2011- Flemings Steak House

Sous Chef – To assist Partner Chef/Executive Chef.

• Responsible for quality and food production, kitchen supervision, inventory, butcher meats, and to ensure correct sanitation rules are followed.

• Maintain low labor cost, i.e. kitchen schedule

• Update inventory, i.e. produce, meat, fish, and misc.

• Cut and portion meat in accordance projection for the day, to keep low food cost

• Check prep production and align the kitchen for effectiveness of production

• Maintain high standard of sanitation in the kitchen

• Coordinate and assist all stations ie. broiler, sauté, pantry, deep-fry

• Receive and ensure storage room is maintain appropriately

• Maintain a high quality and professional service and motivate all employees to work as a team

2007-2008 The Signature Room at The 95th (John Hancock Center)

Line Cook II (Team Leader) - Grilled broiler and sauté

2000–2006 The Grill On the Alley (Westin Hotel)

Sous Chef (began as a Line Cook –sauté, then broiler, Team Leader and then promoted 2.5 yrs as Sous Chef)- Responsible for Breakfast, Lunch, and Dinner and assisted Executive Chef

• Ensure all recipe of the corporation are followed

• Apply and maintain sanitation requirements

• Check kitchen equipment are working appropriately

• Keep a high level of service to the client by monitoring food quality and teamwork environment

Education Associate Degree Professional Cooking, St Augustine College, Chicago Il

• License: Food Service and Sanitation Certificate, 2009

• Language: Bilingual in English and Spanish

Personal • Passionate about cooking and maintaining high quality of food service. Enjoy challenges, self-motivated, eager to learn and grow in the culinary field, willing to take initiative and make decision for business. Able to multitask, flexible and maintain a good rapport with managers and co- workers.

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