Magdalene YoungbloodCulinary Manager Houston, TX 855 8706Self motivated culinary professional with over 8 years of cooking and kitchen management experience in renowned hotels and restaurants, ranging from quick service to fine dining. Proven leadership skills with a track record of training and developing strong teams focused on quality of work, customer service, and professionalism. Seeking to expand my knowledge within a company whose core values and standards represent my own.Work Experience Kitchen Manager- East Side Hospitality – Pasadena, TX July 2016 to current •Inventory, food sourcing and calculation of food cost •Managing schedules and labor•Hiring, and training employees •Organization and maintenance of all food storage areas •Maintaining current knowledge of culinary and restaurant industry trends Sous Chef- South Shore Harbor Resort and Conference Center – League City, TX April 2015 to June 2016•Receiving orders and inventory •Scheduling, maintaining HACCP standards at all times for all food production •Banquets up to 1200 guests each •Supervising up to 20 employees •Awareness of local food item costs and seasonal availability for menu development Line Cook- The Cheesecake Factory – Webster, TX February 2014 to February 2015Salad, sandwich and pizza stations Line cook/Banquet cook/Pastry cook- Cullen’s Upscale American Grille – Houston, TX April 2013 to April 2015 Line Cook- Hilton Hotel NASA – Clear Lake City, TXAugust 2012 to September 2013Intern- South Shore Harbor Resort – League City, TX May 2011 to September 2012EducationCulinary Arts- Advanced baking and pastry Clear Springs High School – League City, TX 2012Skills•Exceptional work ethic and positive attitude •Goal-oriented leader •Creative Problem Solver •Budget and cost control •Knowledge of multiple cuisines, ingredients and products •Computer and paperwork proficient •Recipe and menu costing and standardization •Production and schedule forecasting