Responsible for organizing the kitchen and keeping check on the inventory. I maintain fresh stock and ensure that it is used with care and efficiency so that all food is fresh. I am responsible for cutting the costs and maintaining quality of the food served. This is ensured through efficient ordering of fresh items and keeping good relations with regular distributors so that all food items are delivered on priority basis.
I also look after the kitchen staff function and keep a check on their performance. I write weekly reports and also maintain accounts so that all kitchen inventory is recorded. I have so far reduced cost in many food and drink items and have successfully added to the hotel's profits and regular customer base.
Ethan John
Food and Beverage Manager
Managing food and beverage quality, ordering and coordinating with kitchen staff of some of the biggest organizations and hotels. I have been efficient, meticulous and extremely conscious of quality items to be provided to the kitchens. I am a good supervisor and have excellent communication skills which adds to my work in a positive way. I feel I can work in bigger set ups and would like to contribute in the healthiest way to any organization's food and beverage department.
RelocationYes
Freelance AvailableYes
Date of Birth1980/03/12
NationalityUnited Kingdom
Marital StatusMarried
Work Experience
(June 2011 to Present)15 years & 1 month
President Hotel
Food and Beverage Manager
(February 2005 to May 2011)6 years & 4 months
Capital Investments Ltd.
Food and Beverage Manager
Managed the food and beverage ordering, kitchen administration and organizing storage and stock. It was my duty to control cost of food items and I managed to bring down the cost of licquor as well as food items significantly.
It was my duty to ensure that all items were ordered on time and were used properly. Freshness and quality of all drinks and food were ensured by me and I took care of the efficient functions of kitchen staff so that food and drinks were not wasted and used while they were fresh.
It was my duty to ensure that all items were ordered on time and were used properly. Freshness and quality of all drinks and food were ensured by me and I took care of the efficient functions of kitchen staff so that food and drinks were not wasted and used while they were fresh.
Education
(August 1999 to March 2004)4 years & 8 months
School of Culinary Arts and Hotel Management
Diploma Hotel Management - Marketing
(September 1997 to May 1999)1 year & 9 months
Lincoln High
High School - Management
Technical Skills
- Leadership
- Stocking Conditions
- Public Relations
- Ordering and Quantity
- Inventory Check
- Control System
- Customer Relations
- Regular Dealers
- Motivation
- Quality Assurance
Languages
Italian
Professional Working ProficiencyEnglish (US)
Native or Bilingual ProficiencyFrench
Professional Working ProficiencyAchievements
Achievements
Travel
Personal Skills
- Communication
- Testing
- Ordering on TIme
- Checks on Freshness
- Kitchen Staff Coordination
- Leadership
- Team Builder
Activities & Interests
Reading
Games
Meet People
Travelling
Socialising
Wine Tasting
Web Surfing
TV
