Manuel Swineford - Executive Sous Chef Resume Simple
SUMMARY
A highly motivated, energetic, and enthusiastic professional with over 15 years of experience in the culinary industry. I am a chef, sous chef, banquet manager, fine dining, and kitchen management.
SKILLS
  • satisfaction, saute, inventory, food cost
  • butchering, desserts, management, increase, saute, kitchen, restaurant, prep
WORK EXPERIENCES
  • 2017-12-272017-12-27

    Executive Sous Chef

    Ashland, Inc

    • Created and implemented new procedures to streamline food cost, inventory, and sanitation. Created a weekly menu that was later to be a week to increase revenue.
    • Created and implemented daily specials to coincide with the changing of the needs of the Executive chef's. Also assisted in the development of new dishes and recipes.
    • Developed a daily changing schedule for all staff to ensure consistency and quality. Reduced food costs by 10% and reduced labor by 11%.
    • Managed a staff of 15 employees including a Sous chefs, line cooks, dishwashers, and front of the house staff to ensure excellent customer satisfaction, and time keeping.
    • Created and executed daily specials, , salad, and pasta stations. Also assisted in the development of new dishes.
    • Responsible for all ordering, inventory, and scheduling for kitchen and banquets. Supervised the production and service of food and supplies.
  • 2017-12-272017-12-27

    Kitchen Manager

    Jamba Juice

    • Managed all aspects of the kitchen including: grill,saute, grill, desserts, and desserts. Maintained restaurant profit margin.
    • Assisted in the preparation of appetizers, soups, and salads for the day, and daily prep. Also worked on the line when needed.
    • Maintained a consistent food cost and average labor costs through careful management of menu items and portion controls. Created and prepared daily specials and menus.
    • Developed a new menu to improve the quality of product to the guests. I was able to reduce food costs by 10% and decrease in waste.
    • Designed and implemented new specials on the line to increase efficiency and reduce waste. Reduced food costs by 10%.
    • Making sure that leftover foodstuffs, waste and uncooked products are properly disposed of. (if not only).

 UV Radiation, Ozone and Aerosols 

 Working Solo