Ray Chapa- experience chef

Experienced in Managing Events, Production Needs, Menu Development, Budget Planning, Company Compliance, Culinary Training, Physical and Chemical Work Place Safety, Inventory.

Assisting in On-Line Ordering and other related office skills.

Duties Include: Banquets, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Display cooking, Dietary Menus, and Desserts. Handler of HACCP logs, Also, overseeing of personnel, inventory, cash handling, balancing daily receipts and deposits.

Reporting HACCP temperatures.

Chef Manager II / Sports & Leisure – Duties Include: Focus on production of food for the Athletic department, Athletic catering functions, Interviewing and hiring of new employees, Annual reviews, Scheduling, Payroll\Sodexo labor Management Systems(SLMS), Handler of HACCP logs including; Food temperatures, Heating and Cooling, Reheating of food, Roast beef charts, Tops training, chemical and Physical safety. Product ordering, Monthly safety audits, Responsible for inventory management, Overseeing personnel, Responsible for calling in service on kitchen equipment. Ordering of personnel uniforms including: chef jackets, pants, safety shoes, safety gloves and kitchen equipment.

Responsible for Leading Production within the unit and collaborating with other units when necessary for events of larger volume. Oversaw Catered Events, Menu Planning, Costing, and Labor Control. Assisted with Financials, Monthly Safety Audits, Personnel Reviews, Payroll, and Training Aspects from the company. I have always enjoyed the Culinary World and all the challenges it brings to me.

Handler of HACCP\Food temperatures, Heating and Cooling logs, Reheating of food, Roast beef charts, Tops training, Physical and Chemical safety and responsible for calling in service for kitchen equipment.

Overseeing of personnel, focus on HACCP training.

Handler of HACCP logs, Also, overseeing of personnel, inventory, cash handling, balancing daily receipts and deposits.

June 1998 - January 2002 Chicago, IL Assistant Chef - (Part time) - Duties include: Daily Specials, Handler of Meats, Assorted Vegetables, Sautéed Items, Sandwiches, Assorted Salads, Fresh Desserts (including a variety of cakes, pies, tortes, puddings and parfaits), overseeing of personnel, ordering kitchen merchandise and supplies.

June 1998 - January 2002 Chicago, IL Assistant Chef - (Part time) - Duties include: Daily Specials, Handler of Meats, Assorted Vegetables, Sautéed Items, Sandwiches, Assorted Salads, Fresh Desserts (including a variety of cakes, pies, tortes, puddings and parfaits), overseeing of personnel, ordering kitchen merchandise and supplies.

University Hospital

Also, overseeing personnel, inventory, cash handling, balancing daily receipts and deposits.

The Bonaventure House of Alexian Bros.

February 1996 - June 1997 Chicago, IL Assistant Chef - Duties include: Banquets, Daily Specials, Handler of Meats, Assorted Vegetables, Sautéed Items, Sandwiches, Assorted Salads, Preparer of Sauces, Display cooking, Fresh Desserts (including a variety of cakes, pies, tortes, puddings and parfaits), inventory and ordering of kitchen supplies.

Interviewing and overseeing personnel.

Eugene's Fireside

April 1995 - February 1996 Morton Grove, IL Sous Chef- (Part time) - Duties include: Banquets, Banquet Specialties including American / Polish cuisine, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Inventory and ordering of kitchen supplies as well as overseeing personnel.

Hartgrove Hospital

Catering Events, Inventory and Ordering of kitchen supplies as well as overseeing personnel.

Prep.

Specialty Cuisines Classic American, Southern American Comfort, Smoked Game Specialties', Cajun/Creole, Italian, Mexican, Greek, Mediterranean, Latin Cuisines.

Oriental, Polish, German, Middle Eastern, Jamaican.

Vegan and Vegetarian dishes, Institutional dietary specials as needed.