Mcdowell Village Senior Living - Sous Chef Resume Example

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XXXX X XXXXXXXXXX XX XX, Mesa, AZ 85205
XXXX X XXXXXXXXXX XX XX, 85205, Mesa AZ
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2019 MICHAEL CARRENO RESUME

Dynamic chef highly knowledgeable of hotels,senior living,restaurants and hospitals operations.
Talented in creating a highly efficient culinary team to produce effective results. More
than 15 years of professional culinary experience,supervising up
to 20 associates. Excellent leadership qualities and elevating the culinary arts in operations in which I supervised . Consistently maintained five diamond AAA standards in a resort with high food and beverage production. Also more recently improving standards at a upscale 200 room Senior
Living Community with a full service restaurant and in-room dining.

Skills

Intermediate Microsoft Word: Intermediate Microsoft Excel: Intermediate
Time Management

People Skills
Conflict Resolution

Labor Management
Multi-Cultural Cuisines

Meat Cutting
Soup,Stocks and Sauces

Baking

Experience

Dining Service Coordinator, 07/2017 to Current
Sunrise Senior Living – scottsdale, AZ

Supervising 4 BOH and 7 FOH associates in all aspects of the dining experience. Maintain and uphold all safety and sanitation policies and procedures(Currently an A rating). In charge of creating,writing and implementing all menu for AL and Memory care dining.Familiar with Sysco,Shamrock and U.S. Food ordering system and inventory protocols. Process all invoices on the PeopleSoft system.

Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements.

Responsible for daily labor reports and Kronos updates. Responsible for residents dining satisfaction,conduct monthly food committee meetings and conduct cooking demonstrations. Meet with family members to promote and sell Sunrise Senior Living way of life.Serv-Safe and Serv-Safe Allergan Certified. AZ Fingerprint Card. First Aid and CPR certified.

Sous Chef, 12/2014 to 07/2017
Mcdowell Village Senior Living – Scottsdale, Arizona

Supervised up to 5 BOH and 12 FOH associates daily while performing the day to day ordering,scheduling and financial aspects of the community.Familiar with Sysco,Shamrock and U.S.
Food ordering system and inventory protocols.
Worked multiple stations in the kitchen when short-handed,including breakfast,pantry,lunch and dinner line stations.Maintained knowledge of current menu items,garnishes,ingredients and preparation methods.Delivered exceptional service by greeting and serving residents in a timely, friendly manner.Create daily and weekly menus.Regularly checked on guests to ensure satisfaction with each food course and beverages.
Experienced in setting guidelines in safety and sanitation.Maintain tempurature logs for walk-in, reach-in and freezer.Serv-Safe Certified and also CPR Certified.Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.

Food Service Director, 03/2014 to 12/2014
The Grand Court – Mesa, Arizona

Responsible for the monthly creation of menus,special diets and memory care menus while performing the day to day ordering,scheduling and financial aspects of the community.Familiar with Shamrock ordering system and inventory protocols.Assisted residents and their families with making menu choices in an informative and helpful fashion.Delivered exceptional service by training waitstaff on how to engage our residents and describe menu ingredients.Regularly checked in on guests to ensure satisfaction with each food course and beverages.

Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.

Experience in setting guidelines in safety and sanitation.
Maricopa Food Handlers Managers Card.

Cook, 05/2013 to 03/2014
Banner Healthcare – Scottsdale, Arizona

Prepare daily breakfast,lunch and dinner for 90 patients and 35 associates with an emphasis on fresh ingredients,culinary trends and consistent high standards.Delivered exceptional service by greeting and serving customers in a timely, friendly manner.Answered questions about menu selections and made recommendations when requested. Input daily data to create production sheets and temperature logs for menu consistency .

Chef, 05/2009 to 03/2013
Brookdale Senior Living – Mesa, Arizona

Supervising up to 4 BOH and 9 FOH associates daily while performing the day to day ordering and scheduling for the Supervising up to 4 BOH and 9 FOH associates daily while performing the day to day ordering and scheduling for the community.Familiar with Sysco marketplace ordering system and inventory protocols.Assisted cooks in translating and coverting recipes.Prepared lunch and dinner menu items for 200 residents daily.Talented in multiple cuisines.Enhanced coparate menu items,garnishes,ingredients and preparation methods.Delivered exceptional service by greeting and serving residents in a timely, friendly manner.Data processing of invoices,menu management,labor reports and closing end of the month financials.
Experience in setting guidelines in safety and sanitation.

Chef Garde Manger, 10/2003 to 03/2009
The Phoenician Resort – Scottsdale, Arizona

Responsible for the daily order,creating menus,buffet set up, and daily amenities.Managing food cost and labor reports to include overtime forecast.Accurately recorded BEO orders and partnered with team members to serve food that exceeded guests' expectations.Promoted and endorsed the company to bring in new business.Responsible for long and short range planning for the operation to include assisting with the budget.Responsible for the timely accurate preparation and distribution of personnel records,payroll documents,invoices,and purchase orders.Oversee all inventory,inventory counts,and order placing.Operate within a budget.Read,understand and enforce all policies.Hire, supervise,train,schedule and evaluate assigned staff.

Education