* Over seven years of experience in a fast-paced, high volume restaurant
industry.
* Experienced in kitchen management, menu preparation, inventory, and
personnel management
* Consistently increase sales and guest counts.
* Conduct pre-shift meetings and critical path rotations.
* Communication skills include providing clear direction, sharing information,
and delegating, assigning, and prioritizing work in an efficient manner.
* Demonstrates leadership and business ethics when making decisions and
problem solving.
* Proficient in overseeing daily operations including sales, labor and
staffing, targeted dollars, and P-mix thereby increasing profitability.
* Able to work in a fast-paced environment.
* Trained in all phases of food handling and sanitation procedures.
* Excellent presentation and customer service skills.
* Efficient in Microsoft Office: Outlook, Excel, Word, Access, and
PowerPoint.
* Type 45wpm
EXPERIENCE
Kellogg, Brown, & Root * D9 RPC Baghdad, Iraq Jan 09- present
Operation specialist
Under general supervision, assists Operations and Maintenance (O&M) project
teams by developing and implementing common work processes and procedures and
providing other management and administrative assistance as required. Creates
support organization structure for facilities operations. Reviews operating
reports for content and report compliance. Assists O&M management in the
identification of client/customer needs and the development of appropriate work
processes to meet identified needs. Creates and updates project execution
manuals. Ensures completion of all required reports. Job tasks, correctly
performed, impact indirectly on cost containment, efficiency, profitability, or
operations.
Kellogg, Brown, & Root - Dining Facility, Camp Liberty , Iraq Dec 2004 * Dec
2008
Skilled Food Service worker/ Inventory management clerk/Administration
Specialist/Assistant Manager(Sous Chef)
Hired as a skilled Food Service worker to provided supervision in all aspects of
food service production and coordination, for a staff of over 90 workers,
providing over 5,000 meals per day for a Cafeteria Style dining operation.
Responsible for menu planning, ordering, monitoring invoices, maintaining
sufficient food inventory, administrative and operational record keeping,
preparing cost control and analysis reports, maintaining and archiving all files,
balancing and submitting weekly headcount reports, budgeting over $1,000,000
monthly for food cost and implementing cost saving measures. Enforce, track and
insure compliance with all organizational policies and procedures.
KCA, Fort Bragg , NC Jan 2003 * Dec 2004
Cook II
Provide supervision over 9 workers in all aspects of food production.
Responsible for shift management, preparing menu items, and ensuring there is
ample food for all customers being prepared. Ensured that all work was completed
within established timeframes; ensured all food sanitation and safety guidelines
are followed in accordance with organizational procedures and policies.
Arcadia Chemica, Pope Air Force Base,NC Aug 00 * Oct 00
Cook II
Shift supervisor over 5 workers in a cafeteria style dining facility, in all
aspects of food production. Responsible for ensuring that all products are
available for preparation; coordination of the work schedule; food safety and
sanitation; receipt and storage of all purchased food stores; and ensuring high
customer satisfaction.
US Army, Fort Campbell , KY Jan 1995 * Nov 1998
Food Service Specialists
Responsible for preparing menu items; responsible for ensuring all food safety
and sanitation measures are followed in meal preparation process; participation
in all training events; inventory management and control of food items in
facility; and customer service.
EDUCATION
KBR
Kellogg, Brown, & Root * Food Safety and sanitation training (Certificate)
Jan 2005
US Army * Food Service Specialists Course (Training)
Oct 1994 * Jan 1995
Westover Senior High School (HS Diploma)
Aug 1992 - Jun 1995
*** References available upon request***
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