Pro Chef

*** ******* **.

Abilene, TX *****

*******@*****.***

RICHARD L. DIAZ Home 325-***-**** Cell 1-325-***-****

Extensive experience in full service restaurants and fine dining. Proven food service manager with both BOH & FOH experience in various concepts, settings, catering and kitchen management. Controlled food & labor cost. Created P&L reports. Fluent in English and Spanish

WORK HISTORY

Concession Cook/part-time .SPI Convention Ctr . Town of South Padre Island 07/09 to 05/10

Deborah Kelly... F&B Manager ............7355 Padre Blvd. So. Padre Island ....,,,,,,956-***-****

Banquet Chef ......Green Tree Country Club Midland, TX......432-***-**** ...........06/08-09/08

Exe. Chef... David La France ...Banquet Chef for Buffets, Banquets & Special Catering events.

Assistant Mgr......Flying J Travel Plaza.....325-***-****......Tye, TX............................11/07-05/08

Karen Frye GM. Assigned to run graveyard Shift in 210 seat restaurant. Accountable for cash control, Cash reports, supervision wait staff, kitchen staff and guest service. Great place to eat.

Food Service Consultant...Howard Johnson..325-***-****....Roy Martinez ...GM.......07/07-09/07

Entered into verbal contract w/ Mr. Arasu, owner, to write menu, sales projections, food and

labor costs for new hotel. Project lasted 2 months and done w/ intention that I was to receive a

Cost Friendly lease to operate Beverage service for Hotel. Mr. Arasu declined lease option.

Manager/Bartender....Blue Moon Bistro ......75 seat lounge ...... .325-***-**** ..... 06/02-10/07.

Accountable for cash security, food, labor and pour costs. Purchased all inventory.

Jay Gangwal....owner of Civic Plaza Hotel... Abilene, TX. Hotel sold! New owner closed lounge.

Food Service Director....Namaste’ Alzheimer Center......Colorado Springs, CO............08/01-05/02

Accountable for food & labor costs, inventory, scheduling, sanitation and P&L reports.

David Strain Hospital Administrator................................................................719- 776-5000

As a veteran of 20 years of food service experience, I have had extensive knowledge in

managing various venues, including turning around a high profile restaurant in a international

ski resort. In two weeks, after writing new menu, I took business from no dinners & only 20

lunch covers to 75 dinners and 120 lunches. After that we never looked back. Restaurant

was sold 4 years later a a profit . The Red Lion Inn restaurant in Vail, CO (1984 to 1988)

In Aug of 2001 I was hired into a Food Service Director’s position at Namaste’ Alzheimer Hospital on temp basis as slot required a R.D. and person I replaced was intimidated by staff & left. I legally dismissed dissidents and worked till Registered Dietician was hired. My short tenure

was completed w/ success.

Education & Certifications

Serv-Safe Certification for Food Service Managers Jan. 2008 Texas Food Service Managers Certification 07/07

TABC certification 05/07/10

University of Southern Mississippi Culinary Arts Certificate Course 1999/2000

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