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Dedicated Food Service Management Professional trained at the California Culinary School in the Le Cordon Bleu Program. Hardworking team player with a passion for food and providing excellent customer service in a safe and clean environment. Possesses proven supervisory and leadership skills in a kitchen and a business environment. Displays the ability to delegate, problem solve, manage personnel and meet deadlines. Currently certified in Food Safety & Management.
Working in a fast paced Production Kitchen and different locations through out the park. Building salads, sandwiches and preparing food items while insuring consistency in finished product. Grilling, marinating and roasting meats. Making fresh pasta and making food for Vivo Italian kitchen at Citywalk.
Prepared, cut, dice and cook items for the cold bar. Made sauces, salads and lasagna. Set up and maintain the Hot Bar which included heating up food to correct temperatures and rotating food.
Supervised shift operations in Food Court activity operation. Oversee craft & Trades non-supervisory associates at the primary/majority work level.
Estimated food/supply requirement and advised management. Ensured prompt service and preparation. Maintained and processed accounting & management reports.
Combat Airborne Field Artillery, Pershing Missle