Isaias Di MayenMcAllen, TX 78503 (305)-721-6361• Isaias_2494@hotmail.comCulinary Supervisor / Logistics Specialist Directly supervise and coordinate activities of workers engaged in preparing and serving food. Review, evaluate, and analyze work environments and design programs and procedures to control, eliminate, and prevent disease or injury caused by chemical, physical, and biological agents or ergonomic factors. May conduct inspections and enforce adherence to laws and regulations governing the health and safety of individuals. May be employed in the public or private sector. Highlighted SkillsComputers and ElectronicsAdministration and ManagementCustomer and Personal ServiceProduction and ProcessingBuilding and ConstructionPublic Safety and SecurityOrganizing, Planning, and Prioritizing WorkMaking Decisions and Solving ProblemsBilingual in Spanish and English Events Presentations and CoordinatorPROFESSIONAL EXPERIENCEUNITED STATES ARMY/BORDER PATROL SOD S4- McAllen, TX. 04-16-2018 – PresentMission Support for Operation Guardian Support.Assisting with conducting inventories, records management, and preparing/processing of various property reports of sensitive items.Assisting in researching suppliers and working with requester’s to procure goods/servicesOrdering, receiving, inventorying, transferring, and excessing fleet vehicles, maintenance on fleet and special equipment.Providing assistance with the fleet card program to include performing audits, extracting reports, and reconciling invoices, as well as supporting the processing of damaged vehicles and the scheduling of repairsScheduling facility repairs and ensuring requests are recorded into the facilities management systemUNITED STATES ARMY– Los Alamitos, CA 01-16-2015 – 07-20-2017Culinary Specialist Supervisor/ Logistics and supplyInspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Negotiate transportation rates or services. Analyze the financial impact of proposed logistics changes, such as routing, shipping modes, product volumes or mixes, or carriers. Develop risk management programs to ensure continuity of supply in emergency scenarios. Plan or implement improvements to internal or external logistics systems or processes. Disneyland Resort Hotels – Anaheim, CA 02-06-2016 – 07-02-2017First-Line Supervisor of Food Preparation/ Line CookTrain workers in food preparation, and in service, sanitation, and safety procedures.Prepare and cook foods for the room services, hotel restaurant and banquets. Supervise and participate in kitchen and dining area cleaning activities. Menu developing for the banquets requests.Gate Gourmet, Emirates Airlines (HALAL) – Los Angeles, CA 01-05-2014-01-01-2016Specialty Cook Order suspension of activities that pose threats to workers’ health or safety. Investigate accidents to identify causes or to determine how such accidents might be prevented in the future.Recommend measures to help protect workers from potentially hazardous work methods, processes, or materials.Inspect or evaluate workplace environments, equipment, or practices to ensure compliance with safety standards and government regulations.Menu DevelopmentMonitor sanitation practices to ensure that employees follow standards and regulations.Check the quality of raw or cooked food products to ensure that standards are met. Estimate amounts and costs of required supplies, such as food and ingredients.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.International Culinary University /Saisaki Restaurant – San Jose, Costa Rica 05-19-2012-11-20-2013 Kitchen lead and Supervisor/ Sushi Chef/ InstructorTeppanyaki, Nigirizushi,makizushi,temaki, tempura, fruit Carving.Supervise or coordinate activities of cooks or workers engaged in food preparation.Estimate ingredients and supplies required to prepare a recipe.Presentation of menu every month, maintain high quality from the restaurant standards.Train Personnel on different satiations and Guest Services. Educate Students on Basic Food Preparations, rations, food handling, cost procedure, costumer care. EDUCATIONTechnical Trade Institute of El Salvador 2011 High School Diploma.Quartermaster School (Joint Culinary Center of Excellence) Fort lee, VA 2015Culinary Specialist Diploma.Le Cordon Bleu College of Culinary Arts Miami, FL 2013Diploma in Culinary Arts. Serve safe. Miami, FL 2012-2017 Food Safety and Sanitation Trainer. Los Alamitos, CA 2016 (Field food service and Sanitation)
