1. John Fernandes
18675 NE 62
nd
Ct. Redmond, WA 98052
203.731.0656 j.fernandes@live.com
Objective
To further develop my experiences I would like to explore other aspects of the hospitality industry. I will continue to increase productivity and profits; By consistently using a highly effective critical analysis, with an engaging sales and solutions oriented approach. My excellent communication and personnel relations skills have proven to build and
sustain employee morale. I have acquired the skills to be successful from the Bachelors program and on the job experience.
Professional Experience
Whole Foods Market, (various locations) Westport, CT , Greenwich, CT, Redmond, WA 07/09-Present
Team Leader, Seafood Department
• Oversee a department with sales near $1.5M annually
• Work with the Marketing Department developing and maintain merchandising to drive sales
• Handle all hiring, training and scheduling 5-8 team members
• Responsible for financial budgeting and reporting, all ordering, inventory management and counting, as well as tracking and reducing waste through multiple avenues including in-house smoked seafood program
• Train and empower Team Members to drive sales through effective sampling and active demos
Bear Creek Restaurant, Hunter, New York 04/09- 07/09
Executive Chef
• Responsible for all operations including hiring, training, and managing staff of 12+ team members
• Ordering and inventory management, inventory counts, and reporting
• Menu development including daily feature items
Olde Point Golf & Country Club, Hampstead, NC 07/08 – 04/09
Executive Chef
• Leader of all food and beverage operations on premisis including Restaurant, Bar, Banquets, Snack bar, Food cart
• Hiring, training, and managing staff of 20+ team members
• Ordering and inventory management, inventory counts, and reporting
• Menu development including daily feature items
Thyme Savor Catering, Wilmington, NC 09/08-11/08
Sous Chef
• Worked with Executive Chef training and managing staff of 12+ team members
• Responsible for inventory, ordering, and maintaining waste logs
• Banquet style menu preparation
Best Western Inn, Cobleskill, NY 08/07-04/08
Executive Chef
• Oversaw all BOH personnel including recruiting, hiring, training, and scheduling 30+ team members
• Responsible for creating fiscal budget, financial management, inventory and Food Cost
• Ordered all food and paper products for all departments
• Full menu development and preparation
Two Brothers from Naples, Cobleskill, NY 02/03-08/07
Caterer, Delivery Driver, Pizza Maker
• Expedited prepared menus to off-site customers
• Promotion of new menu items
• Collaborated on production of standard and custom menus
• Production and service of specialized menus at catered functions
Sage Deli & Catering, Mamaroneck, NY 11/98-02/03
Counter Server/Catering Assistant
• Daily customer service at the shop counter
• Sandwich making and general food preparation
• Offsite catering including delivery, set-up and occasional full service
Education
State University of New York College of Agriculture and Technology, Cobleskill, NY
• Bachelor of Arts in Technology Management, Culinary Arts 05/07
State University of New York College of Agriculture and Technology, Cobleskill NY
• Associate in Applied Science, Hotel Technology 12/04
Serve Safe 5 year Certification 03/11
References Upon Request