Chef in Lacombe, Alberta

• I have my diploma at Management Hospitality with mention on Food and Beverage management (AOL college). • I have my degree in culinary Arts and my trade certification form abroad. • I am Scout Canada Leader (25th red deer group), This great opportunity gave me more keys and training about leadership, and more ways to find how to resolve problems. o Director of Culinary Services in a retirement home. have given me the opportunity to know and meet Elder community and give to them an excellent food service experience. • As Executive Chef (kitchen Manager) at Lacombe golf and country club, my goal every day, always be. o Fill the expectations the guest seeks. o Bring to them a wonderful experience based in quality and customer service. • My experience working as an o Director of Culinary Services (retirement Home) o Executive Chef at the Golf Course. o Sous Chef for Holland America Line 5 starts cruise ship. o Food and Beverage Manager (Ecuador) gave the experience to management all the aspect about hospitality, with high quality standards. • I have an excellent track record of leadership. My expertise in work under pressure makes of me a great addition to your team. • I have excellent knowledge about H.A.C.C.P and U.S.P.H. (on board system), I can handle any kind of process about food standards. Sincerely Lenin Fonseca LENIN AMILCAR FONSECA HURTADO _________________________________________________________________ Lacombe AB CELL: 403-550-... ( [email protected]) Highlights of Qualifications • Twenty-one years of successful experience in reputable establishments including international experience in Mexico, Ecuador, Canada, and on board. • Four years Degree in Culinary Arts • Two years Diploma in Management Hospitality (enrolled) • International Certification Trade (W.A.C.S) • Skilled in all kitchen areas, responsible, able to perform with minimal supervision in a fast-paced high-energy environment • Food safety certification course (Safe check) • First AID • WHIMS • Excellent Management knowledge. • Enthusiastic, self-motivated, willing to go the extra mile to exceed guest expectations. Editor of my own recipes • Hard working, team player and willing to learn new things • Also, in my 21 years of experience I have knew about plan, organize, direct, control and evaluate daily operations. • I can determine type of services to be offered • In all my experience I have known about Control inventory, monitor revenues and modify procedures. Respond to customer complaints, ensure health and safety regulations are followed, negotiate arrangements with suppliers for food and other supplies, negotiate with clients for catering or use of facilities, Develop, implement and analyze budgets, participate in marketing plans and implementation, set staff work schedules and monitor staff performance, Recruit and hire staff, Train staff, conduct performance reviews, Supervise staff, Cost products and services, Customer service oriented Professional Experience 2019 to present Director of Culinary Service Revera • Budget • Hire new employer • Coordinate food preparation • Schedules 2015 to 2019 Lacombe Golf and country club • Executive chef / kitchen Manager • Coordinate and direct all food preparation, from prep through service • Catering coordinator • Monitor the quality of all food and beverages • Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies • Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day • Oversee entire kitchen staff activity and ensure efficient work • Order and arrange pickup or delivery of foods for the week • Oversee repairs of kitchen appliances • Direct and design and plating/presentation techniques for all dishes • Create new recipes and design overall menu, including specials each week • Help determine pricing for menu items • Hire and train new kitchen staff • Work efficiently to resolve any problems that arise in the kitchen • Research and implement new culinary trends • Maintain a clean kitchen and abide by all state food safety and sanitation laws • Organization banquets for cow patty Theater company (winter time) 2012-201... The Keg Steak house (Red Deer) • Assistant kitchen Manager • Line cook • Prep lead 2011-201... Holland America Line (Cruise ship 5 start). • Chef de Party, Sous Chef Duties o Quality management Standards. o Implementation of ISO Standards. USPH Standards o Training on cooking techniques. o Implementation and development of new products. o Working under of processes. o Grill Station, Roaster. o Sushi man o Lido and Bistro restaurant 2010-201... Ch Farina Italian Restaurant. • Executive Chef, Food and Beverage Manager. supervision and auditing cookbook. • Duties o Quality management Standards. o Implementation of ISO Standards. o Training on cooking techniques. o Implementation and development of new products. o Implementation of processes. o Meet and forecasting the budget and reports the way to increase the revenues. 2008-201... Boston Pizza • Line Cook Alberta Canada. 2007 Salinas Yacht Club, Ecuador • Executive Sous Chef Responsibilities:  Supervised activities of all kitchen staff, including chefs and specialty chefs  Performed management of staff including staff scheduling discipline  Involved in menu and product research and development  Ensured appropriate health and safety standards, FOODSAFE practices  Monitors food preparation and serving areas to ensure safe display of dishes  Equipment performance monitoring demonstrated use of new equipment  Inventory management  Arranged Garnishes and Created different dishes using local products. 2006 North Technical University, Quito Ecuador • Chef Instructor Responsibilities:  Used different instructional techniques such as lectures, demonstrations, hands-on training, case studies, independent or group projects, field assignments, field placements  Provided individualized instruction and tutorial or remedial instruction  Prepared, administered and marked student exams  Evaluated student performance and assignments  Maintained and submitted student records  Maintained contact with industry by attending workshops seminars and refresher courses 2005 - 2... University of Ibarra, Ibarra, Ecuador • Chef Instructor Responsibilities:  Used different instructional techniques such as lectures, demonstrations, hands-on training, case studies, independent or group projects, field assignments, field placements  Provided individualized instruction and tutorial or remedial instruction  Prepared, administered and marked student exams  Evaluated student performance and assignments  Consulted with students regarding specific academic or vocational concerns  Maintained and submitted student records 2002 - 2... American Embassy, Quito, Ecuador • Head Cook Responsibilities:  Supervised cooks and other kitchen staff in the preparation, cooking and presentation of food  Ensured appropriate health and safety standards, FOODSAFE practices  Ordered food and kitchen supplies based on best price and budget  Checked orders received for quantity and quality of product  Created new recipes to please customers  Hired and supervise kitchen staff  Created menus 1999-200... Nico’s Restaurant, Quito, Ecuador • Cook Responsibilities:  Studied menus to estimate food requirements and obtain the necessary food from storage or from suppliers  Prepared, seasoned and cooked foods such as soups, salads, meat, fish, gravies, vegetables, desserts, sauces and casseroles  Carved meats, arranged portions on plates and add gravies, sauces and garnish to servings Qualifications • Management Hospitality Diploma Actual Course (Academic of Learning) • ILADES University (2002-20... Years degree in Culinary Arts (Quito-Ecuador) • USPH (2001-20...) USA Public Health. Course on board. Mandatory for works at the Cruise Ships. • Trade Certification WACS certification N 870 Worlds Association of Chefs Societies. • Safe Check Certificate. Red deer AB • First Aid • WHMIS