Quality Assurance Customer Service

Jose Candelaria

**** ***** **** ****** ******* Fl, 32824 407-***-**** ***********@*******.***

Profile

With more than Seventeen years of expertise in all facets of cooking and management, I have been recognized throughout my career for being a visionary Chef. I also excel in kitchen management, communication and team building skills. I continually stay current in culinary trends such as food preparation, menu development, event planning / catering and inventory purchasing controls.

Skills

Restaurant Operation Management

Staff Training & Development

Catering Services

Purchasing Special Events Development

Customer Service

International Culinary Experience

Quality assurance

Payroll

Forecasting / scheduling

Team Building

Cost Reduction

Professional Experience

Sous Chef –In Room Dining-Cantina Del Sol and Pool Bar Gaylord Palms Hotel, Orlando, Fl.2010 -

• Oversee food purchasing and inventory control

• Develops new menu items to include plate presentations, creates recipe cards and all training materials

• Meet and exceed budgeted food cost percentage

• Supervising and scheduling of all kitchen staff, to include stewarding staff, cooks and expeditor

• Responsible for the ordering of all food and equipment to include produce, seafood, utensils, dairy, dry goods, dairy products and all kitchen small wares.

• Maintain consistent food quality through kitchen training and inventory controls.

Chef –Owner, Potato Plus - Orlando, fl 2008-2010

• Complete menu development and front of house development

• Restaurant Operation Management

• Food quality and safety controls

• Staff training and development of menu and service

• Cost control of food and non-food inventory

Banquet Sr. Sous Chef - Gaylord Palms Hotel, Orlando Fl 2004-2008

• Successfully oversaw banquet production for events serving up to 3000 people

• Managed food cost based on menu development

• Successfully managed a staff of over 100 cooks

• Staff training development

• Purchasing / cost reduction

Chef Tournant – Gaylord Palms Hotel, Orlando, FL. – 2002-2004

• Trained in all restaurants: Sunset Sam’s Fish Camp, Villa del Flora (Mediterranean buffet), Old Hickory Steak House, Pastry Department and Banquet Kitchen.

• Successfully managed a staff of over 35 people in each outlet

• Staff training development

• Purchasing / cost reduction

• Quality Assurance

• Payroll forecasting/scheduling

Chef Paradise Café (Bistro) and Murphy’s Steak House at Orlando Airport Marriott 2000-2002

• Oversee food purchasing and inventory control

• Develops new menu items to include plate presentations, creates recipe cards and all training materials

• Meet and exceed budgeted food cost percentage

• Supervising and scheduling of all kitchen staff, to include stewarding staff, cooks and expeditor

• Responsible for the ordering of all food and equipment to include produce, seafood, utensils, dairy, dry goods, dairy products and all kitchen small wares.

• Maintain consistent food quality through kitchen training and inventory controls.

Employment History

• Deli Cuisine,Banquet Chef Event – Puerto Rico 1998-2000

• Kitchen Supervisor, San Juan Marriott, Hotel and Casino –San Juan P.R. – 1997-2000

• Banquet Cook III, San Juan Hotel and Casino – San Juan, P.R 1995-1997

• Assistant Chef, Fonda Del Paraíso – Bayamon P.R. 1993-1995

• Spain Cuisine Cook, Café Valencia – San Juan P.R.

• Chef, Tavern Bistro-Cuisine - Bayamon P.R.

• Assistant Chef, El Porton 3 - Authentic Cuban Cuisine- Bayamon P.R.

• Hermanos Melendez hospital cook Bayamon P.R

Education

• Instituto de Educacion Universal, San Juan, P.R. – 1993-1995

Culinary Arts (Suma Cum Laude) GPA: 4.0/4.0

Certifications

• Culinary Diploma by American Culinary Federation, Inc

• The 4 Roles of Leadership

• Leadership Core curriculum

• Certificate Of Completion of Maki Zushi

• Core Skills for Building Commitment

• Lessons in Leadership Coaching For improved Performance

• The food safety manager by The National Registry of Food Safety Professionals

• Gastronomic achievement by Confrerie De La Chaine Des Rotisseurs 1248-1950

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