Sous Chef

SUMMARY
Over 20 years of increasing responsibility in all aspects of food & beverage ope
rations for large national properties, ensuring compliance with regulatory agenc
ies, P&L accountability, monitoring payroll, food and beverage cost controls, sc
heduling staff and employee monthly and daily meetings.
Experienced at managing multiple venues.
EXPERIENCE
Cook 4 - 2010 to Present
Hyatt Regency Coconut Point, Bonita Springs,Florida
Hired to position Cook 4 in Corkscrew kitchen. Area is a fast paced poolside caf
e serving 150 to 200 guest on daily basis.
* Prepared food cooked to order in a fast-paced, short-order diner.
* Monitored kitchen inventory and re-ordered food and supplies as needed.
* Maintained kitchen condition to standards exceeding health regulations.
Service Tech DirecTV - 2006 to 2009
Mastec Advanced Technologies, FortMyers,Florida 33905
Installed and serviced DirecTV equipment.
* Picked by DirecTV to perform service on team called Elite Service Team
* Performed as a Quality Control Inspector for 1 yr,inspected 70-75 inspections
per week.All reports were updated and corrections made to insure customers insta
llations were brought to code.
Manager Pizza Hut - 2005 to 2006
Target, Fort Myers,Florida 33905
Manager of newly opened Pizza Hut inside Target Department Store
* Supervised and schedule kitchen personnel.
* Maintained kitchen condition to standards exceeding health regulations.
* Prepared food cooked to order in a fast-paced enviroment.
Chef Manager - 2001 to 2004
Gaylord Palms , Kissimmee,Florida
Estimated food and beverage costs, and purchased supplies.Established awareness
of menu planning, portion control, food cost and inventory ordering.Ensured avai
lability of pantry and perishable supplies.Directed kitchen and service staff of
35 including 2 Sous Chefs.
* Created cycle menu for service staff on special diets (South Beach,Weight Watc
hers) menus listed nutritional values and calorie information.
Senior Sous Chef - 1995 to 2001
Gaylord Opryland Hotel, Nashville, TN
Established awareness of menu planning, portion control, food cost and inventory
ordering.Hired, trained, and supervised kitchen staff.Inspected and maintained
visual presentation and quality of food preparation.
* Directed culinay staff of over 50 including 4 kitchen supervisor.
* Experienced in breaking down recipe components.
* Competent in all kitchen operations.
EDUCATION
Diploma - 1982
Pleasantville Senior High School, Pleasantville,New Jersey
Additional course work in Gourmet and Commercial Foods.