Prepare lunch for the executive dining room, make weekly menu for the employee cafeteria. Keep the highest standard of food safety and prepare monthly schedule. Forecast budget on annual basis. Keep monthly inventory and food and labor cost within budget...

1984-1985 C.C. Marriott Hotel Executive Sous Chef

Prepare variety of food for the gourmet dinning room, banquets, outside events, room service and pool area. Supervise 25 employees make menus for daily specials and keep all sanitations in all area of the operation in the highest of standard. Keep monthly inventories, labor and food cost.

1985-1986 Green Garden Owner/Chef/Manager

Restaurant

Hiring personnel, cook, order all food, receive all deliveries and forecast budget and keeping the highest scores on the sanitations inspections.

1986-1988 Sheraton Marina Exe. Chef/ Food & Beverage

Director

Over see the total operation. Implement new menu every quarter, making daily specials for food and bar, cross train all staff in their positions, supervise all staff in food and beverage (Sous Chefs, bar managers, cooks, wait staffs, cashiers, bartenders), planned menu, cater large banquets for wedding, birthdays, special events such as thanksgiving, Mothers day, etc. prepare financial statements for profit/lost, forecast budget on annual basis. Train all kitchen staff in each department (saucer, garde manger, sauté, pantry, broiler, and all banquet set ups). Organize duties to be performed daily by staff including new daily menus and buffet set-ups.

Ordering and receiving, inventory, maintaining food cost, labor cost factor, banquets preparation full scale kitchen knowledge, including equipment safety standards. All duties that pertain to any food and beverage including weekly meeting with the board of directors.

1988-1993 Corpus Christi Exe. Chef/ Food & Beverage

State University Director

Organize duties to be performed daily by staff including new daily menus and buffet set-ups. Ordering and receiving inventory, food cost, labor cost factor, banquets preparation, with full scale kitchen knowledge, including equipment safety standards and operation. Making sure all the banquets catered on and off the campus are perfect. Maintaining the highest food safety and sanitation at all times.

1994-2004 Christus Spohn Corporate Exe. Chef and

Health System Director of Nutrition

Planed 8 week menus for the inpatients, prepare and plan menu for the dinning room, prepare other gourmet food for the doctor’s lounge, forecast budget annually. Train all kitchen staff in each department (saucer, garde manger, sauté , pantry, broiler, and all banquet set ups). Organize duties to be performed daily by staff including new daily menus and buffet set-ups.

Ordering and receiving, inventory, food cost, labor cost factor, banquets preparation full scale kitchen knowledge, including equipment safety standards. All duties that pertain to any food and beverage including weekly meeting with the President and the Finance staff of the hospital. Catering for Doctors events and all hospital and employee awards presentations ( about 5,000 people) every year. Traveled to each of the 6 hospitals as the Corporate Executive Chef to train staff on any new menu or help to make them understand new equipment, or new policies that needed to be implemented. Responsible for all the VIP parties at any one of the six hospitals. ( planned and prepared all food and beverage, coordinated staff required to have exceptional events). Coordinated with about 275 employees in the food and beverage (Dietary or Nutrition Departments).

2004-2005 Kings Crossing Exe. Chef/ Food & Beverage

Country Club Director

2005-Present Portabella Italian Owner/Manager/Chef

Grill

Other Skills: Manager Certification for Food Safety

Profit and Loss Management/Forecast Budgeting

Supervision of Kitchen and Dining Room and banquet Employees

Menu Planning for Large and Small Events. Making and creating new menu and recipes on a continuous basis to keep up with the competitions for daily and monthly specials.

Provide continuous training for All Employees in kitchen with equipment safety and sanitation. Managed from 25-50 employees at times. Designed the restaurant that was built from ground zero to seat about 400people. Birthday’s parties, anniversaries, homecoming, favorite’s and prom dances were accommodated. Planned party with each client and made them a personal and custom menu for their events to suit their budgets. Planned all marketing and procedure daily and annually for the operation.

References:

Mr. Ed Corbett

Director of Nutrition Services

Christus Spohn 361-***-****

Mr. Bill Gardner 361-512-***-****

Joe Henkel

President& CEO

Kleberg Bank 361-***-****

Dr. Paul Orser

Vice President

TAMU CC

Diane & Eddie Martinez

361-***-****

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