John Fernandes is seeking new opportunities in the hospitality industry utilizing his skills in culinary arts, management, and customer service. He has over 10 years of experience in various roles including executive chef, sous chef, team leader, and caterer. His most recent role was as a team leader for the seafood department at Whole Foods Market where he oversaw a $1.5M department including hiring, training, ordering, and financial reporting.

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