Professional Certification:
AS in culinary sciences and serv safe certified
Professional Resume:
Ricki Colliflower
110 evergreen st imperial beach CA, 91932
619-866-7010. rccolliflower@hotmail.com
My Objective
To continue my career in the culinary and hospitality industry either in the front or back of the house as an entry level manager or a leadership position with an ultimate goal of an upper level management position in a restaurant, hotel or company.
SKILLS AND AREAS OF KNOWLEDGE
INVENTORY- CONTROLLING AND MAINTAINING NEEDED LEVELS, CONTROLLING OVER ORDERING, MAINTAINING PROPER FIFO PROCEDURES AND ORGANIZATION.
CUSTOMER SERVICE- MAINTAINING A HIGH LEVEL OF CUSTOMER SATISFACTION AND MAKING EVERY ATTEMPT TO EXCEED CUSTOMER EXPECTATIONS IN POSITIVE SITUATIONS AND WHEN CHALLENGES PRESENT THEMSELVES.
SERVE SAFE CERTIFIED- IN DEPTH KNOWLEDGE OF PROPER SANITATION PROCEDURES AND PREVENTATIVE SANITATION MEASURES.
LABOR LAWS AND OSHA STANDARDS- GENERAL KNOWLEDGE OF BOTH LABOR LAWS AND OSHA STANDARDS TO MAINTAIN A SAFE AND COMFORTABLE EMPLOYEE WORKING ENVIRONMENT.
LABOR LEVELS- MAINTAINING PROPER LABOR SCHEDULING LEVELS FOR HIGHS AND LOWS THROUGHOUT A LABOR PERIOD AS TO STAY WITHIN BUDGET AND BE PROPERLY STAFFED FOR BUSIER PERIODS.
KNOWLEDGE AND INTERPRETATION OF COSTS AND P&L STATEMENTS- UNDERSTANDING AND INTERPRETATION OF P&L STATEMENTS AND HOW TO ACT UPON THE INFORMATION TO STAY WITHIN A BUDGET AND PROPERLY CONTROL COSTS.
EMPLOYEE TRAINING- IN MY OPINION AND FROM MY OWN EXPERIENCE AS AN HOURLY EMPLOYEE, IN ORDER TO ENSURE HIGHEST LEVELS OF CUSTOMER SATISFACTION EMPLOYEES MUST BE TRAINED PROPERLY IN ALL AREAS OF THEIR POSITION. THIS ALSO ENSURES THAT EMPLOYEES WILL BE CONFIDENT AND MORE LIKELY TO TAKE PRIDE IN THEIR WORK WHICH LEADS TO A BETTER TEAM MORAL.
BEOS AND CATERING- I HAVE A BROAD KNOWLEDGE OF CATERING AND EVENT SALES.
EXPERIENCE
BENICOTTO KITCHEN, LITTLE ITALY, CA DECEMBER 2009- PRESENT
SOUS CHEF ? MENU DEVELOPMENT
WATER FRONT GRILL, NATIONAL CITY, CA JUNE 2009-SEPTEMBER2009
SUPERVISING LINE COOK-DUTIES- FOOD PREPARATION, INVENTORY TURN OVER, QUALITY CONTROL, ORDERING. DEVELOPMENT AND EXECUTION OF DINNER SPECIALS ON A NIGHTLY BASIS.
IVY HOTEL SAN DIEGO, CA AUGUST 2007- APRIL 2009
PRODUCTION COOK AND LINE COOK- DUTIES- INVENTORY TURN OVER, MAINTAINING SANITATION STANDARDS, BANQUETS, FORMAL NEW EMPLOYEE TRAINING, MEMBER OF HOTEL SAFETY COMMITTEE, LEARNING AND EXECUTING NEW MENUS ON A QUARTERLY BASIS. SETTING UP AND WORKING OFF SIGHT CATERING EVENTS.
DOUBLE TREE SAN DIEGO, CA JANUARY 2007-AUGUST 2007
LINE COOK ? DUTIES - FOOD PREPARATION, ORDERING, INVENTORY
RESTAURANT OPENING OF ARIANA?S HELPED TO DEVELOP PLATING AND EXECUTION OF MENU.
IN FREQUENT ABSENCE OF CHEF, RESPONSIBLE FOR RESTAURANT AND SUPERVISION OF UP TO 6 EMPLOYEES, OPENED RESTAURANT EVERY MORNING, I WAS RESPONSIBLE FOR TRAINING FELLOW LINE COOKS ON THE DOUBLE TREE FOOD STANDARDS AND DOUBLE TREE ?COOKIE? PRODUCTION
MAINTAINED DOUBLE TREE STANDARDS AFTER CHANGE OVER FROM RADISSON
JAMBA JUICE MOORPARK, CA JANUARY 2006-JULY 2006
TEAM MEMBER- DUTIES-FOOD PREPARATION, MAINTAINING STORE SANITATION STANDARDS
IN ABSENCE OF MANAGER I SUPERVISED UP TO 4 EMPLOYEES, KEPT AN UP BEAT ATTITUDE PERSONALLY AND MAINTAINED A POSITIVE EMPLOYEE MORAL DURING SHIFTS
INFORMAL NEW EMPLOYEE TRAINING
WOOD RANCH BBQ MOORPARK, CA AUGUST 2005 -DECEMBER 2006
HOSTESS AND TAKE OUT SERVER- DUTIES-TAKE OUT ORDERS, PACKED TAKE OUT ORDERS, TOOK CATERING ORDERS AND DELIVERED THEM, SERVED AT CATERING EVENTS,
IN CHARGE OF ALL GUEST SEATING ARRANGEMENTS AND SEATING ROTATION AMONG SERVER STATIONS, INFORMAL NEW EMPLOYEE TRAINING
LAMP POST PIZZA , CA DECEMBER 2004-JULY 2005
Line cook, server, cashier, shift supervisor- duties- ran cash drawer, prepared food orders, trained new employees, handled customer complaints, answered phones and took orders,
EDUCATION
THE ART INSTITUTE OF CALIFORNIA- SAN DIEGO
ASSOCIATE OF SCIENCE ? CULINARY ARTS. JULY 2008
COMPLETING A BACHELORS OF SCIENCE IN RESTAURANT AND HOSPITALITY MANAGEMENT
LETTERS OF REFERENCE AVAILABLE UPON REQUEST
N\A
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