|
|
Phone : 847 895-0929 E-mail : [email protected] |
Janet Lobo
|
Objective |
A position with increasing responsibility with a facility that will enable me utilize my varied culinary skills. |
|
Professional experience |
2004 – Current Elliott’s Deli Schaumburg, IL Head Chef § Solely responsible for the operation of a full service delicatessen within a multi tenant corporate building. Daily menu planning, preparation of all food items, maintenance of the delicatessen daily budget, financial accounts, and required supplies. § Specialty catering menu for tenants for private functions as requested. 2001 - 2004 Chutney
Janet Restaurant Head Chef/Owner ▪ Responsible
for all food produced for the restaurant. Ensures that all food prepared is
nutritious, safe, eye-appealing, and properly flavored. Maintains a safe and sanitary work environment
for the employees. Other duties include menu planning, maintenance of
payroll, food cost, and any other related records. Specific duties involving
food preparation and the establishment of quality standards, training of
employees in cooking methods, presentation techniques and portion
control. Interviews, hires, evaluates,
and disciplines kitchen personnel as appropriate. Understands and
communicates to kitchen personnel all property and department rules, policies
and procedures. Trains kitchen personnel in food production principles and
practices. Establishes quality standards for menu items and for food production
practices. Plans and prices menus.
Establishes portion sizes and standards of service for all menu items. ▪Responsible
for the proper scheduling of employees to ensure a high level of guest
service while maintaining control of labor costs. Ensures a fun filled, entertaining and
exciting environment where the flawless execution of four star service is
paramount. Maintains a comfortable,
clean, organized and safe environment for employees and guests. Supervises all front line food &
beverage employees including maintaining proper employee relations,
recognition, evaluating performance and administering discipline. Responsible
for food & beverage profit and labor cost controls. Maintains accurate food & beverage cost
control as well as controls for all food outlets. ▪Responsible for maintaining all employees' records. Adheres to all internal controls, policies & procedures. Responsible for appropriate/accurate inventories of liquors & supplies. 1997 – 2001 Gaylord
Head Chef § Responsible for the Restaurant’s menu planning, hygienic standards, delegation of duties, training and supervision of personnel, and maintaining food cost control. § Awarded Gold Medal by the Restaurant Federation of Chicago for 2001. § Representative and liaison for the Restaurant’s participation in various community events, festivals, and fundraising programs. 1994-1997 Dubai Ports Authority Dubai, UAE Head Chef · Responsible for the daily operation of the Recreation Club having 1000+ members, which includes Lounge, Banquet Room, Bar, Fine Dining Restaurant outdoor catering. · Also responsible for the International Seafarer’s Center, which caters to all US Navy Ships and warships from around the world. · Continuous training, supervision and delegating duties for approximately 25 junior staff working in the brigade 1993-1994 Holiday Inn Crowne Plaza Dubai, UAE Sous Chef · Responsible for opening of the Harvesters Pub and Westerner’s Steak House specializing in French and American Cuisine. · Responsible for the daily menu planning, implementation, and presentation of food and beverages. · Responsible for overall supervision and training of staff. Janet Lobo Resume (cont.) 1992-1993 Metropolitan Beach
Hotel Sous Chef · Joined as Sous Chef to open a new French style Grill Room and was later on promoted to head chef of Hotel · Responsible for the Coffee Shop, Italian Restaurant, Arabic Restaurant and Banquet facilities. · Responsible for food cost analysis, ordering and purchasing and supervision of staff. 1985-1992 Taj
Mahal Inter Continental Sous Chef · Promoted as Sous Chef in Zodiac Grill which is classical French Restaurant based on Nouvelle Cuisine and awarded the best restaurant in Asia. · Promoted as Assistant Chef to chamber, an exclusive club for executives and directors of large organizations. · Responsible for the entire kitchen brigade · Responsible for daily menu planning, cost control, and hygiene standards. Additional Experience ·
Attended a specialized 3 months training at
Taj Mahal (New Delhi) which was conducted by C.I.A. (Culinary Institute of
America) ·
Received Extensive training in London under
the highly rated chefs for 1 year a) Albert Roux - LE Gavrouche b) Michelle Roux - Waterside Inn c) Anton Mossimann - Belfry Club · Also underwent trainings in various prominent hotels and restaurants in London i.e. Claridge, Savoy Connaught, Intercontinental ( Portman and Hyde park ) Langan’s Brassiere, Bombay Brassiere and St. James Court. · Trained in Hongkong and Singapore with the Mandarin Oriental Group of Hotels specialized in classical French cuisine |
|
Education |
§
Bachelor
of Arts and Economics §
Diploma
in Hotel Administration and Food Technology Sophia Polytechnic §
Post
Graduation in Hotel Management and Catering Industry Government Polytechnic § Certified Food Service Manager Chicago Department of Public Health |
|
Publications |
Woman of the Week in Khaleej Times The Chef Recommends in Al Shindagah Magazine The Ladies who Brunch in Khaleej Times Newspaper Appeared in BBC, London broadcast and Chicago Television broadcast. |
|
Awards received |
Gold Medal by the Restaurant Federation of Chicago for 2001. Bronze medal for Menu Gastronomique at The Emirates Salon Culinaire 1993 Bronze Medal for Menu Vegetarienne at The Emirates Salon Culinaire 1993 Best Employee of the Year 1989 by The Taj Mahal Hotel, Bombay India. |
|
References |
Will be provided upon request |