Sous Chef

Dining Facility Sous Chef, OCONUS Bahrain (2018-Present)

• Manages kitchen staff, including providing necessary direction and training
• Assists with the preparation and design of food and drink menus
• Make sure that all entrées that leave the kitchen meet taste and design standards
• Ensures that the kitchen operates efficiently, effectively, and professionally, in accordance with our high quality standards
• Schedules employees to ensures that the kitchen is adequately staffed at all necessary times
• Takes control to quickly resolve any issues or problems that arise in the kitchen
• Maintains kitchen inventory and order supplies
• Confirms compliance with all sanitation and health and safety standards IAW TB Med 530/NAVMED P-5010-1, DA PAM 30-22, and TM 4-41.12

Customer Availability Processor (CAP) 1 Team Lead, Wal-Mart El Paso, TX (2017-2018)

• Maintains area of responsibility in accordance with Company policies and procedures by properly handling claims and returns, zoning the area, arranging and organizing merchandise/supplies, identifying shrink and damages, and ensuring a safe work environment.
• Effectively manage all areas of business responsibilities including: sales, customer profit forecasting, internal and external communication, reporting, administrative and customer service.
• Monitor sales and analyze performance trends to identify issues and opportunities.
• Plan and execute customer focused sales functions, sales presentations and business reviews.
• Provide analytical support to senior management in planning new product launches and existing product expansions.
• Maintain merchandising presentation by stocking and rotating merchandise, removing damaged or out-of-date goods, setting up, cleaning, and organizing product displays, signing and pricing merchandise appropriately, and securing fragile and high-shrink merchandise.
• Receives and stocks merchandise throughout the facility and organizes the backroom by following Company safety, cleaning, and operating procedures, utilizing equipment appropriately, setting up displays, maintaining modular integrity, receiving, sorting, staging, and delivering merchandise, completing paperwork, logs, and other required documentation.

Dining Facility Administrations/ Subsistence Manager, US Army Fort Bliss, TX (2014-2016)
• Maintains administrative staff by recruiting, selecting, orienting, and training employees; maintaining a safe and secure work environment; developing personal growth opportunities.
• Completes special projects by organizing and coordinating information and requirements; planning, arranging, and meeting schedules; monitoring results.
• Determined subsistence requirements, requests, and received and accounted for subsistence items for Dining Facility that fed 1200 soldiers per meal daily
• Worked closely with Facility Managers and shift

Culinary & Logistics Manager, US Army Various Locations (2010-2016)

● Prepares technical, personnel, and administrative reports concerning food service operations. Implements emergency, disaster, and combat feeding plans.
● Developed a strategy to complement distribution operations in demand management and utilize a logistics information system to support supply chain management operations.
● Prepared the organization’s supply operations plan of high value assets, reviewed lessons learned, and developed assessments to meet operational demands.
● Direct advisor to Commanding Officer in all things food service related. Coordinated all logistics for field feeding operations in austere environment as well as supervises shift, unit, or consolidated food service operations in garrison environments.
● Planned and coordinated procurement and implementation of supply chain support for DoD organization in support of international operations.
● Charged with record keeping with the ARMIS (Automated Reporting Management Information System)
● Overseen headcount procedures, Dining Facility accounting, and accountability of personnel, along with supervising shift, unit, or consolidated food service operations in field or garrison environments.
● Establishes operating and work procedures, inspects dining, food preparation/storage areas, and dining facility personnel.
● Requests, receives, and accounts for subsistence items.
● Prepares production schedule and makes necessary menu adjustments.

Logistics Operation Supervisor, US Army Various Locations (2005-2016)

● Advises and provides guidance to management in the development of methods, procedures and techniques for effectively measuring status of progress against program objectives and providing solutions to problems.
● Direct or coordinate financial or budget activities to fund operations, maximize return on investments, or increase efficiency within the organization.
● Supervise personnel that maintain and update human resources documents, such as organizational charts, employee handbooks or directories, or performance evaluation forms.
● Knowledge of business and management principles involved in logistical management, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
● Responsible for planning, directing, coordinating, and reviewing the work of personnel engaged in providing logistical services to meet field support requirements and make recommendations for tools and test equipment.
● Developed technical solutions to complex reliability, maintainability or system safety problems, which require the use of process improvement concepts/theories and contributed to proposal or resolution efforts.
● Established calibration requirements for field systems/equipment including all maintenance tasks and reviewed handbooks for technical adequacy.
● Interacted with senior personnel, both internal and external, on significant technical matters often requiring coordination between multiple organizations.
● Assisted in the development of maintenance and logistics support programs and performed maintenance and maintainability demonstrations for customers.
● Represented the organization as the technical contact on contracts and projects and implemented process initiatives within the logistics group for the program
● Researches vendors, initiates contracts, and negotiate prices.
● Knowledge of reliability, maintainability or system safety technical principles, theories, and concepts.

• ➢ Demand Response Model
• ➢ Supply Chain Process Costing
• ➢ Inventory Planning Control &
• Distribution
• ➢ Customer Hospitality Oriented
• ➢ Supply Chain Mapping
• ➢ Training & Development
• ➢ Vendor/Client Negotiations
• ➢ Food Service Operations
• CERTIFICATIONS/TRAINING
• ● Senior Leadership and Management Courses
• ● Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook, Project)
• ● Certified HAACP Manager
• ● Certified Food Executive
• ● Certified Demonstrated Logistician
• ● Atlas 10K Forklift Operator November

Communications, Leadership mentoring

English