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Description
- Company Name:
- Marriott Hotel
- Position Type:
- Full-time
- Desired Experience:
- 20 - 0
- Salary Range:
- 0 - 1800 Hourly
Santiago L Saragosa, Jr.3413 LIKINI STREETHONOLULU, HI 96818Tele: 808-688-7454 (Home) Email address: san_saragosa365@hotmail.com Santiago L Saragosa Jr c/o Gatsuurt Co. Ltd.,Bayangol District-20Gatsuurt Headquarters Office,Ulaanbaatar, 2110620 Mongolia Mobile Phone: 976-95797377 Fax: 976-11-631711 Objective: To obtain a responsible and challenging Pastry Chef/Sou Chef Position. Active involvement in progressive organization offering the opportunity to demonstrate my knowledge, leadership skills, and baking experience to support the growth and profitability of the organization. Qualifications: Various Local island cuisine, soups, sauces, breakfast dishes, meats, side buffet dishes, shot order dishes, breads, cakes, croissants, cookies, cream/fruit fillings, muffins, ethnics and Various desserts.· Production levels range from small selected amount to large scale quantities.· Working knowledge of diverse cooking/ baking/pastry techniques, utilities, supplies and equipment.· Responsible in safety, sanitation and storage practices.· Proficiently practices preventive maintenance of equipments.· Developed, improved and implemented standard operation procedures.· Designed and implemented training strategies for new and experienced employees, creative problem solving solutions.· Set up weekly work schedules for employees, and menu planning dessert/pastries in Windows software and numerous compatible software’s to meet the operation procedures, ISO procedure and Serve/Safe certified.· Calculation of the food and labor cost/percentages. Advanced profits by increasing the sales account with more clients, knowledge in monthly P&L.· Able to initiative to experiment with new ideas and analyzed this would be more profitable for the operations.· Supervised staff of up to 20 bakers. Education: 1982-1986 Armed Forces Culinary Art School, Tripler Army Offices Club Trained with top Executive Pastry Chefs: Mr. Leon Simmons of Tulsa, OK. 1978-1980 Diploma Received, Waianae High School, Hawaii Employment: 2007- Present Lead Baker/Sr. Sou Chef, Terelj Hotel & Spa (five star Small Luxury Hotels of the World, Terelj, Mongolia Pre-opening the new Hotel in Terelj, Mongolia, September 2007 Preparing the Morning Pastry buffet, assorted French Croissants, Danishes, assorted muffins, Fruit filled Danish rolls, insuring all Morning Pastries are baked fresh in the Morning. Supervising the cold kitchen garde manger section, Preparing Cold entrees, for the lunch and dinner menu, and maintain a weekly report. 2006 – May 2007 Cook/Pastry, Alan Wong’s Pineapple Room Restaurant, Macy’s Ala Moana, Prepared main lunch and dinner dishes on the menu, operation is a causal dining, also prepare breads, and worked the pastry line, prepared various desserts on the on the lunch and dinner menu. 2002-2006 Bakery Manager, Kwajalein Range Services, Marshall Islands Manage a retail and wholesale bakery, supervise 21 bakery staff, do administrative paper work . 2000-2001 Pastry Chef, American Hawaiian Cruises/American Classic Voyage Prepared dessert menu, baked various breads, desserts, supervised bakery department, and maintained weekly reports. 1986-2000 Sou Chef/Pastry Chef, Raytheon Services/ Johnston Atoll Island Supervised the morning kitchen staff, and also the baking operations, responsible to insure that the food products are at best Quality for the Island residents, supervise four Co-workers, planned menus to the main dining room, main buffet line, order supplies, Maintain daily inventory and various main dishes, starches, hot and cold vegetables, breads and dessert. Certification:5 year US Coast Guard Merchant Marine Document (MMD) Z Card, active member of the Seafarers International Union and Certified Serve Safe, Hacaap Plan Certified. References: References are available upon request
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