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Christopher Caruso_____________________________
(669)294-1367 christopherdavidcaruso68@gmail.com
Purpose: To obtain a management level position in the restaurant hospitality industry
Summary of Qualifications
 10 + years’ experience in the hospitality food service industry
 5 + years’ experience in kitchen management
 Excellent customer service skills
 Proficient in Microsoft Office Suite Applications
 Strong interpersonal communication skills
 Highly experienced in training, instructing, and coaching
 Highly adaptable, educated, goal oriented team member
Relevant Experience and Qualifications
Adm inistration
 Developedand implemented current food service standards and techniques in a full
service conferenceretreatcenter
 Increased revenue and bookings by 39%overa 3 year period at conference center
 Strengthened site staffretention and morale by 85%with team building and creative
employee incentives
 Constructed effective food cost analysis and breakdown for maximizing revenues
 Developedmore realistic staffing schedules and new positions to reduce laborcosts by
10%
 Met and exceeded budgetary goals and guidelines consistently resulting in a 5% savings of
resourcesfor sites
 Created and conducted on hand inventory system to more accurately control on hand
resources, reduce costs, and eliminatewaste
Training
 Trained and educated staffin excellent customer guest relations, food service standards,
food safety, preparation techniques, and conflict resolution
 Instituted and developed job descriptions, training manuals, and conducted jobtraining
sessions for conferencecenterstaff
 Conducted educational presentations at schools, special events and on site
 Raised food safety standards and employee training with a Washington State Restaurant
Association Food Handler Permit TrainerCertification
Production
 Created special menu options within budgetary guidelines for niche populations such as
low fat, kosher, vegans, gluten frees, and diabetic populations
 Interpreted customers’ needs for catered events
 Prepared and assembled catered items for orders according to company standards
 Artfully presented foods for plated events, catered trays, and buffet service
 Compiled standard recipes,costed-out,and created hard copies for staffto insure product
consistency, and properportion size
 Conducted catering demonstrations and classes to culinary arts students and the public at
large

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Christopher Caruso__________________________
(669)294-1367 christopherdavidcaruso68@gmail.com
Employment Experience
2016 Intern MTC Global Health Congress
Washington D.C.
2015-2016 Crew Mem ber Trader Joe’s
San Jose, California
2007-2008 Food Service Director St. John’s Women’s Shelter Program
Sacramento, California
2006 Sous-Chef Refer-a-ChefCatering
Sacramento California
2005-2006 Catering Director Whole Foods Market
Sacramento, California
2000-2005 Food Service and Camp Burton Conference RetreatCenter
Housekeeping Director Vashon Island, Washington
1999-2000 Sous-Chef Vashon Island Golfand Country Club
Vashon Island, Washington
Education and Training
Schools
Bellarmine College Preparatory Diploma
San Jose, California 3.5 GPA
Seattle Culinary Academy Culinary Arts Degree
Seattle, Washington 3.9 GPA
 British American Business Council Internship Abroad Winner
 Thom Douglas Community Service Scholarship
Sacramento City College General Education,
Sacramento, California Computer Applications,
 2012-2013 Nation Science Foundation
STEM Scholarship Winner
 Osterberg Family Community ServiceScholarship Winnner
San Jose State University Hospitality Tourism Management
San Jose, California

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