Ashley Recruitment 14.1

Catering Information
Contract Recruitment Information
Permanent Recruitment Information
Vacancies
Candidates

REF NO:H1458

Good day,
I am inquiring about employment opportunities with your company, I believe my background includes the experience necessary to fill a variety of Restaurant and Hotel positions as well as catering and purchasing. I have been working in the hospitality field for seventeen years. Most recently, I was CONFIDENTIAL

, as the chef manager and catering coordinator.

My responsibilities included the front and the back of the house as well as purchasing . I believe a few of my strengths to be the ability to work as a team player and creativity with the many years of experience that I have to offer the restaurant / hospitality field.

My resume is attached, Please contact me if you wish to set up a personal interview or if you have any questions regarding my past experience, or if you could send me in the right direction it would be greatly appreciated. Thank you for your consideration and look forward to hearing from you soon

CAPABILITIES

Handle high volume and stressful situations with sensitivity and diplomacy to communicate with customers, peers and associates as a team player to achieve a pleasant working atmosphere and maximum productivity.

Schedule and train, peers to meet required deadlines, quality assurance of products, cleanliness of the dinning room and kitchen to maintain a high standard of service.

Plan, write and prepare menus’ for daily operations, according to market trends to utilize staff and inventory. special functions, can prepare breads, and desert items, as well as ice carvings.

Purchase food, set daily and weekly pars for special functions and daily operations as well as portion controls according to product cost and weekly inventory usage to maintain a fresh product and a normal food cost. Comparing prices among various purveyors.

Monitor food cost on a weekly basis, supervise contract billing monthly and cash flow daily as well as keeping the labor cost in line with sales to insure profit.

Ability to utilize word, word perfect and excel for costing, speak some Spanish and kitchen French for menus’ and communication.

ACHIEVEMENTS

Have developed and implemented menus’ with great success.
Ability to prepare fine dining or down home southern style cooking .
Total revision of menus’ to improve quality and profit while retraining existing staff.
Maintained a kitchen that grossed $45,000. weekly, selected CONFIDENTIAL

best seafood restaurant and bar three years ‘86, ’87, ’88. Supervised a kitchen that consistently grossed $100,000.over a three-day period.
Reconfigured kitchen to improve efficiency and throughput, utilizing existing equipment.
Ability to operate around absent staff, ingredients and broken equipment while communicating with customers to ensure happiness.

EMPLOYMENT HISTORY

6/97-11/97
CONFIDENTIAL

West Africa.
Catering Chef / Chef Manager.
This was a five month contract, a free standing catering establishment with a bar. The menu changed on a daily bases we served breakfast, lunch and dinner seven days a week. Open from 6:30 am until the clients went home. Worked an average of 72 hours a week. Casual Catering.
(Seated 100 people)
(all other employment in the U.S)

5/95-6/97

CONFIDENTIAL

Hourly Kitchen Manager / Manager trainer.
Casual theme, corporate restaurant and bar. Open from 11:30 till 1:00 am seven days a week for lunch and dinner. We served up scale pizza, pasta and salads with select desserts. Worked an average of 55 hours weekly. (seated 145 people)

2/91-11/95
CONFIDENTIAL

Kitchen Manager / Working Chef.
Restaurants with a bar and catering facilities. Open seven days a week from 11:30 till 1:30 am, for dinning and cocktails. Casual theme / Continental - Fine dining / Upscale Seafood /seasonal. Worked the average of 60 hours weekly. (Seated 100 - 250)

3/89-11/90
CONFIDENTIAL

Chef Apprentice.
A private charter golf club continental fine dinning. With two kitchens and dinning rooms for a’la Carte grill, fine dining and catering functions. Open seven days a week from 6:00 am till 10:30 pm. Worked an average of 70 hours weekly.(Seated 300 people)

4/85-3/89
CONFIDENTIAL

Dinner Chef / Kitchen manager / Trainer.
Casual theme, Seafood specialty restaurant-night club. Open seven days a week from 11:30 till 2:00 am. Worked an average of 60 hours weekly. (Seated 135 people)

8/85-11/86
CONFIDENTIAL

Broiler / Banquet Saucier.
French country fine dining with multiple kitchens and dining rooms, seating capacities of 120 and 75. 24 hour room service. Fine dining service opened at 6:00 am till 11:00 pm, seven days a week. Banquet facilities seated up to 500 people.

9/83-3/85
CONFIDENTIAL

Pantry / appetizers / Grill /Saucier.
This was a casual theme family restaurant and bar with a Jazz club. Open for lunch and dinner from 11:30 till 1:30, seven days a week with separate dining areas and menu’s. Worked an average of 40 hours a week. (Seated 80 and 175 people)

2/79-8/83
CONFIDENTIAL

Fry Cook / Cashier / Manager.
A quick service casual, family restaurant and carry out. Open seven days a week from 11:30 till 2:00 am, for lunch, dinner and bar crowd. worked an average of 70 hours a week. (Seated 75 people)

5/76-1/79
CONFIDENTIAL

Bus boy / Pantry / Banquets.
A 400 room hotel with casual, fine dining and catering facilities. Open seven days a week from 6:00 am till 11:30 pm the dining rooms seated 300 and the banquet rooms another 200 people. Worked an average 35 hours a week.

EDUCATION
Culinary Institute of Washington, D.C., (The study of food science.)
Interned at the French Embassy. ( 4/85-11/86 )
Sous Chef, Yuma Golf and Country Club. Yuma, AZ ( 3/89-11/90 )
Marriott Total Quality Management and Customer Service Training Program ( 1991 )
The Department of Health Food Handlers. HACCP ( 1985-1995 )