Management Manager

Jose E. Figueroa Seary

***** *********** **** **.

Charlotte, NC. 28269

Telephone: 704-***-****

Email: qudxwc@r.postjobfree.com

Webpage: web.me.com/jechef

Dear Sir or Madam

I am a professional Business Administrator and Food Services Management graduated from

Johnson & Wales University in Charleston, SC.

Obtaining my Business Administration and Food Services Management Bachelor Degree had

allowed me to developed and hone my leadership and management skills development and

prepared for the world of business and food services management, food and beverage directors,

restaurant management and catering and other front offices management position, the Culinary

Art Associate Degree prepared the student on becoming a chef.

I can promise you that, if given the opportunity, I will show you loyalty, commitment and know

how along with my passion for good food and a job well done.

Jose E. Figueroa Seary

Sincerely yours

Jose E. Figueroa Seary

12135 Brownestone View Dr. Charlotte, NC.28269

Telephone: 704-***-****

Email: qudxwc@r.postjobfree.com

Webpage: web.me.com/jechef

Summary of Qualifications

• Highly recognized and decorated awards leadership career in the military (80-93)

• Over 12 years of intensive and progressive training as well as creative experience in

business administration and culinary arts

• Proven ability to work well within groups of diverse cultural and ethnic backgrounds

• Able to prioritize, delegate, quickly adapt and problems solving, changing needs and

motivate

• Organize and coordinate all aspects of a complex projects, pinpoint problems and initiate

creative solutions

• Poised and professional under pressure and with both senior level management and

support staff

• Well rounded culinary knowledge of World diverse cuisines, Italian, Asian, Classical

French, Nuvo Cuisine, American Regional, Spanish (Tapas) and Latin American.

• Maintained and enforced HACCP sanitation standards, recognized trouble areas and

respond accordingly

• Managed the MSDS (material safety data sheet) and conduct sanitation walk-through,

enforce personal hygiene

• Enforce and demonstrate proper food handling procedures to maximize profits through

cross-use of the product

• Able to established portion guidelines and determined product yields

• Trained and certified crewmember kitchen supervisor for NCLA America Cruise Line

“Pride of Hawaii”

• Basic knowledge of French, proficient and fluent in Spanish and German

Accomplishments:

Over five years of New York City restaurant experience to include openings, menu deign

planning and catering, “Have a Seat Café”, “Blue Smoked”, “Zette”, “Le Bastardo”,

“Palmas”, Tonic” and “Hawaiian Tropic Zone” (01-06). VIP’s functions and consulting for

“USGA Open” golf tournament with Ridgewells catering company Wash. D.C. (06). ESPN

ZONE Atlanta, Georgia -, managed a 10k weekly inventory with a 29%-32% food cost on

an average weekly sales of 60k-75k and supervising five employees (00). Preformed as chef

for Ex-president Jimmy Carter and 12 time Grammy Award winner Mr. Ray Charles (00-01)

Atlanta , Ga. , Bill Clinton at Hilton Head, SC.(98) Teacher Assistance for Johnson and

Wales University culinary art department at Charleston, NC. (98-99). Awarded silver medal

at “Cold Food Show” of International Food Service Executive Association in Tidewater, Va.

(97) Chef featured on “Salute to Southern Chefs” on the “Post & Carrie newspaper

Charleston, SC. (98). Selected for internship with the “Norwegian” Culinary Olympic Team

(98). Assist on the development and construction of the hospitality department webpage for

Johnson & Wales University Charleston, NC. (99)

EXPERIENCE

NCL America Cruise Line, Hawaii, Sous Chef (Kitchen Manager) Mar 06 to present

Montauk Yacht Club, the Hamptons, NY. Chef de Cuisine Mar. 07 to Oct. 07

seasonal contract.

Hawaiian Tropic Zone New York City, NY. Sous Chef Sept.05 to Mar. 06

qudxwc@r.postjobfree.com, Consultant Jan. 02 – Sept. 05

Participating in restaurants startup in Manhattan, review menus, personal chef, catering

Celebrity Cruise Line Miami, Florida - Feb. 01- Dec. 01 Sous Chef (contract) Overseeing

the operation of the main galley and casual dining restaurant preparation, production and

food services, temperature control, storing of goods and cost control

Contact this candidate