Objective
To obtain a position as a Steward Cook.
Experience
DynCorp International 03/2012 to Present
Forward Operating Base Masum Ghar $133,000 per year
Kandahar, Afghanistan Average hours per week: 84
Dining Facility Manager Federal Grade: N/A
Supervisor: Enrique Perez Phone: 817-317-8149
Duties, Accomplishments and Related Skills:
PROGRAM MANAGEMENT: Coordinated and directed daily food service operations for 3800 military and contract personnel, drawing upon 22-year career with United States Army, insights from ServSafe and other certification and training programs, in-depth knowledge of Army Food Management Information System (AFMIS), and experience using STORES software application and Prime Vendor supply chain management program. He served as a liaison and point of contact with the company and subcontractor food service employees, site manager, Defense Contract Management Agency (DCMA) representatives, and other agency officials.
SANITATION AND SAFETY: Maintained a clean and safe work environment, which entailed assembling, disassembling, and cleaning equipment. He completed sanitation, incident, accident, maintenance, production, sampling, man-hour, and Hazard Analysis Critical Control Point (HACCP) reports pertaining to personnel, food products, and equipment.
COMPLIANCE: Ensured compliance with Department of Army regulations TB Med 530 and AR 30-22, industry standards, OSHA requirements, and USDA regulations. Conduct detailed inspections of products in coolers, freezers, storage areas, shipping docks, as well as inspection of food preparation and serving areas for general sanitary conditions and potential hazards.
LEADERSHIP AND TEAM-BUILDING: Trained and supervised sixty-nine subordinate personnel of many nationalities in nuances of multitasking and time management to streamline daily operations, as well as technical aspects of meeting production rates, quality targets, and performance metrics. Maintain training logs and records. Schedule and assign workloads according to priorities, skills available, difficulty levels of assignments, and number of employees needed to do the work; directly assist subordinates during staff shortages and when additional leadership by example is warranted.
United States Army 01/2010 to 03/2012
11th Transportation Battalion $74,000 per year
Fort Story, VA, United States Average hours per week: 65
Senior Food Operations Manager Federal Grade: N/A
Supervisor: Carl Searcy Phone: 757-422-7299
Duties, Accomplishments and Related Skills:
PROGRAM MANAGEMENT: Planned, coordinated, and managed all aspects of food service preparation and service, providing daily meals and special dinners for 800 military and civilian personnel, as well as hundreds of additional personnel during field exercises and special events. Developed and implemented new menus with corresponding recipe cards for future use. Demonstrated comprehensive understanding of Army Food Management Information System for creating production schedules and entering kitchen requisitions for account tracking and management, as well as basic principles of materiel management and loss prevention, especially during wartime contingency operations, including receipt, storage, inventory control, procurement, disposal, maintenance, stock level, modification, and issue of food products and supplies.
COMPLIANCE: Implemented stringent quality control and standard operating procedures in accordance with Army Food Program’s primary regulations governing food service operations, Army Medical Department food sanitation regulations, as well as supply- and inventory-related policies and procedures that improved readiness level and enhanced customer service. He ensured full compliance with federal nutritional requirements and food sanitation guidelines. Hand-selected to serve as Master Resiliency Trainer, in charge of instructing 60+ managers, and formulated specialized training program based on HAACP procedures for ensuring food safety.
LEADERSHIP: Provided key decision makers with pertinent technical information, guidance, and assistance concerning such issues as determining supply costs, planning, and budgeting, and evaluating supply management performance. Spearheaded efforts that resulted in organization’s consistent success in passing inspections and garnering awards in such events as 2010 Northeast Regional Connelly Competition, in which unit was named runner up.
United States Army 12/2004 to 01/2010
82nd Airborne Division $74,000 per year
Fort Bragg, NC, United States Average hours per week: 70
Senior Food Operations Director and Dining Facility Manager Federal Grade: N/A
Supervisor: Oscar Smith Phone: 910-263-0331
Duties, Accomplishments and Related Skills:
PROGRAM MANAGEMENT: In addition to managing food service and dining facility operations for more than 1,500 military and civilian personnel, trained, scheduled, supervised, and evaluated work performance of 60 employees and supervisors. He ensured that everyone received the appropriate guidance in adhering to new operational instructions as they were issued. Identified refresher training and recertification needs, and advised personnel of individual performance requirements for them to enhance critical response skills. Oversaw processing and tracking of personnel actions, operational readiness, awards, performance evaluations, suspension of favorable actions, leaves and passes, and military pay. Maintained all training materials, schedules, records, and accountable for equipment valued at more than more than $500K.
INVENTORY AND QUALITY CONTROL MANAGEMENT: Submitted requisitions for supplies, food products, condiments, and equipment. Resourcefully secured new and needed equipment, tools, and appliances through informal channels as well, such as by attending monthly Food Service Management Meetings. Conducted random, recurrent, and annual inventories of supplies and equipment, which not only minimized waste but also enabled organization to continually exceed quality control guidelines issued by Fort Bragg Division and Installation Inspectors—received kudos as in top 5% of base-wide dining facilities.
United States Army 11/1998 to 12/2004
9th Military Police Detachment $60,000 per year
Mannheim, Germany Average hours per week: 80
Assistant Dining Facility Manager Federal Grade: N/A
Supervisor: Joel Pia Phone: 912-933-1473
Duties, Accomplishments and Related Skills:
PROGRAM MANAGEMENT: Streamlined operations of dining facility for 100 military personnel and 230+ inmates. Administered $250K annual budget, accountable for dining facility and field equipment valued at more than $2800K, and trained and supervised six cooks and thirteen inmate kitchen staff. He managed areas critical to providing value to food service programs, including menu planning, portion control, product sourcing, and delivery.
SAFETY AND QUALITY CONTROL: Trained personnel in safety procedures and proper use of all equipment. He was considered a driving force behind organization’s exemplary record of 180 accident-free days. Named Manager of Sanitation Team, tasked with conducting weekly inspections of dining facility and inmate housing. Optimized product inventory and minimized waste with focus equally on cost containment and food safety; continually rotated products so that those with shorter expiration dates were used first.
LEADERSHIP: Hand-selected to manage Inmate Labor Program through which prisoners were able to assist with food preparation and service, base clean-up, and other monitored activities. Developed, implemented, and directed first Mobile Kitchen Trailer training program for disaster response and emergency evacuation.
Education
EDUCATION:
Ashford University Major: Organizational Management
Clinton, IA, United States
Bachelor’s Degree GPA: 3.28
Completion Date: 07/2012 120 Credits Earned
Certification
PROFESSIONAL LICENSES AND CERTIFICATIONS: American National Standards Institute (ANSI) Certified Professional Food Manager, Prometric Certified Hazard Analysis and Critical Control Points (HACCP) Manager, International Food Service Executives Association (IFSEA) Certified Food Executive, ServSafe Food Service Management Certification, Certified ServSafe Instructor and Registered ServSafe Examination Proctor, ServSafe Food Protection Manager Certification, Lean/DFSS Green Belt Certification.
Skils
Skills and Knowledge Food Preparation, Small Quantity; Institutional Cooking, Large Quantity; Basic Supervision; Food Management; Intermediate Food Preparation; Food Service Sanitation; Principles of Supervision; Basic Food Preparation; Sanitation; Field Experience in Food Service; Personnel Supervision; Kitchen Food Service Operations; Menu Planning; Food Service Management; Human Resource Management; Quantity Food Preparation; Kitchen Operations; Food Service Operations; Dining Room Service; Computers in Hospitality; Hospitality Legal Issues; Hospitality Facilities Management; Introduction to Hospitality Industry; Food and Beverage Management; Management for Organizations; Leadership for Organizations; Group Behavior in Organizations; Communication in Organizations; Human Resources Management; Management for Organizations; Organizational Change; Strategic Planning for Organizations; Leadership Priorities and Practice