Christopher Wygand
Prestige Cafeteria Services
Plattsburgh,NY
28
years of professional experience
To obtain a part time position within the food service industry. * Over 25 Years experience in large food service operations; * Supervised staff with preparation, cooking and proper adherence to New York State sanitation code with various dishes within a full range menu; * Prepared between 400-1000+ meals daily in a timely manner; * 7 years of management [supervisory experience in the Food Service Industry; * 2 year degree in Food Service Administration/Restaurant Management.
Work History
Account Manager
Assistant Manager
Restaurant Assistant General Manager
Assistant Manager
Grill Cook
Cook
Cook
Cook
Cook
28 Years- Prepared and cooked menu items according to established recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workspace, ensuring compliance with health regulations.
- Assisted in inventory management, tracking stock levels, and minimizing waste during food preparation.
- Collaborated with team members to execute high-volume meal services efficiently during peak hours.
Education
A.A.S. Degree - Food Service Administration-Restaurant Management
Skills
Cook: Developed a working knowledge of cooking by:
Reviewing menus and planning timely cooking schedules;
Following standard operations procedures with proper utensils and equipment;
Observe flavor
texture and temperature and make necessary adjustments for improvement;
Adhering to special diets
proper portioning and foodhandling procedures.
Supervisory:
Organize and delegate work assignments to subordinates through written and oral instruction;
Demonstrate proper procedures to insure quality control
sanitation and safety in accordance with New York State Health and Sanitation Codes;
Monitor subordinate performance by observing adherence to procedures standards and instructions;
Conduct consistent inspections and make corrections and adjustments when needed to maximize efficiency;
Communicate with superiors regarding instruction
information
suggestions and evaluations.
Management:
Plan
organize and prioritize all operational activities;
Utilize and implement knowledge from policies procedures and education to improve workflow and increase production when necessary;
Build well-balanced workforce through communication
professional composure and high standards;
Analyze profit and loss statements to improve operational cost
inventory control an increase profit margin.
Administrative tasks include: human resources
scheduling
ordering
equipment maintenance and completing daily control sheets.
HONORS AND AWARDS
SUNY Farmingdale-, Deans List
Timeline
Cook
NYSDOCCS
07.1998 - 07.2026Read More
Cook
Barnacle Bills Seafood Restaurant
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Cook
Sbarro's Italian Restaurant
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Cook
5th Fighter Group Restaurant
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Grill Cook
Wendy's Restaurant
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Assistant Manager
Burger King Restaurant Corp.
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Restaurant Assistant General Manager
General Manager Taco Bell Restaurant Corporation
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Assistant Manager
Friendly's Ice Cream Restaurant Corporation
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Account Manager
Prestige Cafeteria Services
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State University of New York Agricultural and Technical College at Farmingdale
A.A.S. Degree from Food Service Administration-Restaurant Management
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