Job Category

Cruise Ship

Description

EDUCATION: LE CORDON BLUE CULINARY INSTITUTE SCOTTSDALE, AZ Associates in Culinary Arts and Business Management Graduation Date: November 2010 EXPERIENCE:

08/4/17-Present Nana Corporation. Anchorage, AK

Sous Chef

Inventory

Temperature control and food safety enforcement

Line cooking

Leading and Supervise

Create new menu ideas and specials

10/04/16-09/1/17 Anytime Fitness Anchorage, Alaska General manager/Zumba instructor Run day to day events and responsibilities Coordinate fitness classes Marketing Increased membership levels over 50% from 150 to 400 within two months Sales and personal training 09/10/15- 09/10/16 The Alaska Club Anchorage, Alaska Personal trainer and membership coordinator. Create fitness plans Meal recommendations Offer membership plans 1O/12/12-09/01/15 Icicle Seafoods (Seasonal) Seattle, WA/ Alaska Executive Chef/Server Prepare foods from scratch for 170 crew members Conduct weekly inventory of produce, proteins, dairy and submit food orders. While staying under budget and ordering enough for months on end. Supervise 50 plus employees ensuring that prep is being conducted correctly and enough for a week. Create bi-weekly menus Enforce proper safety procedures for sanitation are being taken and proper temperatures are being held. Check ID’s Prepare proper drinks and provide customer service Follow all liquor laws and proper pour ratios Collect payments on macro and run tabs 09/21/08-08/24/12 HEALTHCARE SERVICES GROUP Tacoma,WA Account Manager Manage 80 employees in different buildings Complete payroll, hiring, terminations, interviews, and all human resource responsibilities Marketing and Public relations Preparing meetings and demonstrations and in-services; ensuring employees are following HIPPA and OSHA rules and regulations. Ensure employees are following company policies. Organize large projects consisting of stripping and waxing and bonneting areas in our buildings 11/04/04-08/11/08 Johnny Carino's Casa Grande, AZ Server/Sous Chef/ Asst. Manager Take orders from guest and family with them and follow the order of operations such as apps, salad, soup, drinks, entrees etc. Submit orders in a proper order and in a timely manner Upsell drinks and food Prepare foods according to menu and ensure all safety food handling procedures are being followed and temperatures Work hand and hand with the excutive chef and managers and train line cooks Do inventory and control food cost and order food Administrative duties such as payroll, hiring, termination, interviews, training 01/15/02-05/25/04 Aramark Catering Services CasaGrande, AZ Supervisor/Server Trainer Supervise 50 plus employees and train them in the proper serving policies and rules and regulations and laws of liquor Plan menu’s and control the food cost and paper cost and labor for that menu and event Train employees on proper drink pour ratio and how to provide good customer service and how to upsell Cater parties of 50 people to 300 people Create drinks for customers and carry more then 10 drinks on a tray Multitask different tables and submit orders into system 09/12/10-05/05/2015 Nati’s Catering and Pastry Co. AZ/ OR/ WA/AK Chef and Owner of company Serve 300 plus guest Marketing and Social Media Networking Order food and do inventory and cost control of food and labor and paper and more Make drinks and server them for the events Meet with potential clients Book events Prepare fine five course meals (French, Italian, Mexican and Fusion) ACHIEVEMENTS AND CERTIFICATIONS: CPR and First Aid (CURRENT) Associates in Culinary Arts and Business Management Serv-Safe Certification TAPPS Card Current Government Contractor License ADDITIONAL SKILLS: Proficient in Windows (Excel, Quickbooks, Word, Powerpoint etc) 10.0 Equally bilingual: English and Spanish Social Media Networking

  

Skills

• Cooking on vessel 5 years by 2013
• Baking 11 years by 2010
• Management 15 years by 2008
• Microsoft 15 years by 2007

Employers

• Executive chef at Nana
  Oct 2017 - May 2020

Educations

• Associates
  Culinary arts and management at Le cordon blu