1. Miguel M Lemus
28 Lakeview Ave
San Francisco CA 94112
(415) 312-7477
lemusm20@yahoo.com
OBJETIVE. To become a Chef for a high-class establishment where my experience and
culinary specialty will be utilize to the fullest in preparing wide range of different
kinds of food and techniques.
STRENGTHS. I have a proven ability to produce quickly under pressure without
sacrificing quality. I have experience in cooking with different philosophy and
techniques, full range of managerial skills. Good understanding of all key health and
sanitation concerns.
EMPLOYMENT:
Dinning Service Coordinator
Sunrise Senior Living June 2015 to
Present
Prepare different Kind of foods according to company menu and specifications
Responsible inventory control, order product while control food cost without
Compromising quality responsible for hiring and training of kitchen staff and waiters
Work with ED and management team for planning future event
Director Culinary Service January 2015 to June 2015
Atria senior living, Daly City, California
Prepare different kind of foods according to company menu and specifications.
Responsible for inventory control, order product while controlling food cost without
compromising quality. Responsible for hiring and training of kitchen staff and waiters,
work with ED and the management team for planning of future events.
Executive Chef- May 2014 December 2014
Billy’s Berks, San Jose, California
Created seasonal Menus, provide training for kitchen Staff. Responsible for kitchen
2. Inventory, ordering and food cost. Plan menus for catering event and oversee all
preparation including training for the front and back of the house.
Sous chef – February 2013 to May 2014
Commodore Event, Alameda, California
Prepare different kind of food which included seafood and steak dishes. Work with
the team for set up for events, ordering, training kitchen staff and inventory.
Assist the chef with the daily menus and assist controlling the food cost.
Food Service Director-
June 2008 to February 2013
Sunnyside Garden, Sunnyvale, California
Prepare Breakfast-Lunch and Dinner for 79 seniors. Create weekly menus for
residents. Responsible for the ordering and preparation of the food including
banquets and catering for the community. Responsible for the food cost and overall
performance of the dining department.
Executive Chef – June 2007 to April 2008
Sodexho, Foster City, California
Prepare Breakfast and Lunch for 400 people. Create weekly menus for café.
Create menus for catering for 300 people. Assist in other departments when needed
it. Create schedules for employees.
Executive Chef – May 2005 to June 2007
Brookdale Woodside Terrace. Woodside road, Redwood City, California
Create weekly menus for community that had 280 residents, including independent
and assisted living. Work with nursing department to ensure that proper diets were
being follow at all times. Responsible for inventory and ordering of food supplies
and oversaw a department of 8 cooks and dishwashers.
EDUCATION;
City College of the San Francisco 1998- 2000
A.S Degree Culinary and Arts
Specialization; French Cuisine California Cuisine and Italian Cuisine
