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Objective

 

To obtain a career opportunity within an established organization where my dedication and hard work will gain me a position of substantial responsibility.

 

Work Experience

First Cook (6/2000- Present)

Columbus Hilton Hotel , Columbus, Ohio

Responsible for the daily production of various food items as required.  Execute the making of guest meals utilizing standards of the highest level according to Hilton Hotels. "100 % hands on" ; Assist the Executive Chef and the Sous Chef in training team members.

 

Lead Banquet Cook (6/1996 – 5/2000)

IBM / Marriott Palisades Executive Conference Center, Palisades, NY

General supervision of the kitchen banquet staff, while at the same time, taking an active part in preparing, coordinating and expediting International gourmet meals to world class executives; Perform: 1996 and 1999 "National Education Summit" all the governors and the president of the United States of America, the NY City Mayor, and at least six times a year the CEO of IBM, and other top world CEO's.

Banquet department sales 1999  $5,200,000.

 

Banquet Cook /  Head Waiter (1991 - 1996)

Mt. Fuji, Hilburn, NY

Responsible for preparing and expediting all the various banquet meals. (On occasions I also work in front of the house as head waiter).

 

Grill / line cook (1993 - 1994)

The BBQ Hut Restaurant, Fort Lee,NJ.

Preparing and expediting meals from a Tex-Mex menu.

 

Head Prep Cook (1986 - 1993)

The Ground Round Restaurant, Nanuet, NY

In charge and responsible for  the planing, assigning and supervising  of all food preparation. Also  purchaser of all food items.

 

Line Cook (1985 - 1986)

Jimmie's Restaurant, Pomona, NY

Assist the Chef owner with  daily operations.Inventory,purchasing,preparing,cooking,scheduling,etc.

 

Captain (1979 - 1984)

Helen's Restaurant, Mexico, City

Responsible for supervising and assigning duties to the wait staff .

 

Training

 

2000                           Health department of columbus, Ohio

                                   Food Safety Certification

                        

2000                           The Culinary Institute Of America, Hyde Park, NY.

                                   Controllig Food Costs Program

                                       

1999                             ASI Food Safety Consultants, palisades, NY

                                    Foodborne Illness Prevention

 

1998                             The Culinary Institute Of America, Hyde Park, NY

                                    The Soups, Stocks, & Sauces Program

 

1997                             Marriott University, NewArk, NJ

                                    Survival for first time supervisor / Manager

 

1997                             IBM Palisades Executive Conference Center, Palisades, NY

                                    Supervisory Development

 

1996                             IBM Palisades Executive Conference Center, Palisades, NY

                                    Aggressive Hospitality

 

1996                             National Restaurant Association,  Palisades,NY.

                                    Serving Safe Food

 

Software Knowledge

 

   l   MS windows 95 & 98, MS Office 2000,MS Front Page 2000, MS Explorer, Adobe Photoshop, Lotus SmartSuite, etc.

 

Hobbies

 

   l   Computer works

   l   Adobe Photo Shop

   l   Digital Imaging

 

Additional Language ability

 

   l   Spanish & English bilingual

 

References

 

Furnished upon request.