    Summary      I am a kitchen manager with six years in BOH operations. Demonstrated team leadership with excellent staff management skills.I am also a Motivated chef with 5+ years experience in fast-paced restaurant kitchens. looking to work for a company were I can put  my talent and skill  to good use I am a hands on manager and very well respected amongst my employees or staff members nothing has very been giving to me and i work very hard to earn every title, or promotion i,ve ever held . I give 110% always focus on my goal to give my every best to all i do. and not afraid to start from the bottom as a line cook or sous chef and work my way up to the top . with a good respectable company        Hard working food service professional            KITCHEN MANAGER / CATERING AND EVENTS CHEF         Highlights          ServSafe certified  High volume production capability  Focused and disciplined  Well-tuned palette  Focus on portion and cost control  Inventory management familiarity  Bilingual (English/spanish  Chef at sun tower hotel on Fort Lauderdale Beach  Cash handling  Reliable and punctual  Reliable team worker  Neat, clean and professional appearance  Comfortable standing for long time periods  Delivers exceptional customer service  Commercial deep fryer and slicer operation  Proven leader   American cuisine expert  Willing to work under pressure      Excellent multi-tasker  Culinary knowledge  Fluent in spanish  Restaurant management   Ethnic foods preparation  Food cost control specialist  Successful kitchen staff supervisor  Interviewing and training ability  Non-smoker  Plate presentation skills  Proficiency in inventory and ordering  Reliable, punctual and committed to customer service            Experience      Company Name    City  ,   State    kitchen Manager / Catering and events chef   07/2011   to   01/2014      Apportioned and served food to facility residents, employees, or patrons.  Checked the quantity and quality of received products  Cleaned and prepared various foods for cooking or serving  Managed kitchen operations for high grossing, fast-paced fair concession kitchen.  Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.  Trained staff of twenty three employees for correct facility procedures, safety codes, proper recipes and plating techniques.  Examined trays to ensure that they contained required items  Inspected dining and serving areas to ensure cleanliness and proper setup  Managed preparation and presentation of the desserts for all catered events.Oversaw 8cooks and 17 staff members as part of overall back of the house operations.  oversaw the meal on wheels operation for saint luice county            Company Name    City  ,   State    Kitchen manager / Executive chef   01/2008   to   06/2011      Checked in deliveries and signed off on products received.  Performed tableside food preparation including carving meats, boning fish and fowl and preparing flaming dishes.  Regularly inquired about member or guest satisfaction, anticipated additional needs and fulfilled further requests.  Effectively used items in stock to decrease waste and profit loss.  Seasoned and cooked food according to recipes or personal judgment and experience  Ensured first-in-first-out system with all ingredients labeled and stored properly  Oversaw kitchen employee operations to ensure production levels and service standards were maintained  Regularly inquired about member or guest satisfaction, anticipated additional needs and fulfilled further requests.         Company Name    City  ,   State    Executive chef   02/2005   to   02/2008      Delivered an exceptional dining experience with friendly, fast service.  Consistently adhered to quality expectations and standards.  Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations.  Regularly checked on guests' satisfaction.  Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.  Answered questions about menu selections and made recommendations when requested.  Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.  Served meals and snacks to employing families and their guests  Served residents and guests during meal times with speed and efficiency  Responded to resident or guest complaints regarding food or service  Provided guests with menus  Prepared special diet foods, salads, desserts, and other nourishments         Company Name    City  ,   State    Lead line cook   02/2001   to   01/2005      Served fresh, hot food with a smile in a timely manner.  Communicated clearly and positively with co-workers and management.  Cut and chopped food items and cooked on a grill or in fryers.  Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles.  Accurately measured ingredients required for specific food items.  Carefully maintained sanitation, health and safety standards in all work areas.  Prepared the buffet and salad bar for dinner service.  Checked in deliveries and signed off on products received.  Delivered an exceptional dining experience with friendly, fast service.         Accomplishments     Recognized by peers and management for going above and beyond normal job functions.  Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night  .Communicated with kitchen staff, dietitians and doctors to assure compliance with complex and frequently changing dietary needs of clients  Baked, roasted, broiled, and steamed meats, fish, vegetables and other foods.  Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.  Cleaned and inspected galley equipment, kitchen appliances, and work areas.  Cleaned and sterilized equipment and facilities.  Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.  Executed daily production lists and goals.  Helped with preparation, set-up, and service for catering events.  Planned menus according to employers' needs and diet restrictions.  Prepared food items..       Education      GED  :  Culinary arts   1996     Lyndon B Johnson   ,   City  ,   State  ,   USA     graduated with my GED and my culinary certificate as a station cook          Associate of Applied Science  :  Culinary arts   1999     Lincoln college  ,   City  ,   State  ,   USA     Graduated in top 5 of class  Courses in Hospitality and Restaurant Management  Basic Vocational Certificate: Prep Cook  Nutrition courses  Classes in Restaurant and Facility Operations  Coursework in Food and Beverage Operations  serve safe management          Certifications     Serve safe  AA in applied science  Station cook certificate   Four dietary certificate       Languages     Bilingual Spanish/English/ 1/3 creole        Skills     Grill cook specialist  Fry cook specialist  Saucier   Soups /salads specialist  Inventory specialist  Menu and catering planner  Waste management specialist  Sautee and broiler specialist  Event planner  Expert in preparing  daily specials   Scheduling  Profit  and lost specialist  Team player   Excellent customer service  Training of employee      