Shanelle Manning
Miami,FL
Summary
- Presently in a Director of Operations position with CV Culinary Group LLC that specializes and is certified in Kosher cooking for small and large very high profile establishments and clientele under the direction of Chef Carlin Vargas. I assist with overseeing and building the daily operation systems on TPP software, BEO's, Staffing, Coordinating the events, Menu Planning and Production, a small amount of accounting when needed.
- Previous Sous Chef at Ocean reef club. Managed Multiple high-volume outlets. Exclusive and Gated to only its members.
- SM Restaurant Consultants. Assisting restaurant owners in finding long lasting solutions to running a successful profiting operation.
- Effective culinary professional offering 14 years of experience with the humbleness of a student and the mind of a leader, as a dedicated Chef and Culinary entrepreneur.
- Considered from my peers and previous managers hardworking, humble, talented and well-rounded in various tasks.
- Has taken time to learn the in and outs of the business and continuously building myself up to be better.
- Successful 5 Years of experience as a Private Chef/Personal Chef to 5 Families of 4 or more plus there guests on occasions during the pandemic and after.
Overview
14
14
years of professional experience
Work History
Purchasing Assistant
Indiana University Of Pennsylvania
Punxsutawney, PA
06.2013 - 08.2014
- Familiarized myself with invoices.
- Learned and applied the skill of Purchasing, Receiving, storing, and delivering large produce, seafood, and specialty orders to different areas of the culinary school.
- Became knowledgeable on using software programs to place orders.
Kitchen Supervisor
Chovy's Italian Casual
Meadville, PA
05.2010 - 09.2014
- Responsible for training and management of all back of the house staff cooks.
- Opening and Closing responsibilities
- Monthly Inventory
- Was able to cross-train and master all stations in a timely manner.
Sous Chef
Ocean Reef Club
Key Largo, FL
10.2014 - Current
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Created diverse dishes mostly relating to Italian cuisine , including catering and tasting menus.
- Assessed inventory levels daily and placed orders to remain at par level according to the levels of projected service.
- Training of all areas of the restaurant
- Performed management and culinary tasks in all areas of the club including private events and within the banquets department.
Kitchen Supervisor
Tucanos Brazilian Grill
Norfolk, VA
10.2012 - 12.2013
- Assisted with the upkeep of the buffet line as well as the hotline and garde manger station.
- Helped with the training of new staff
- Gave me experience in opening up a brand new location
- Given closing and opening responsibilities
Education
Associate of Arts - Culinary Arts
Indiana University of Pennsylvania
Indiana, PA08.2014
Skills
- Effective Team management
- Controlling costs of an establishment
- Recipe Creating and Costing
- Food Costs
- Menu Building
- Performing various cooking tasks quickly and effectively
- Food presentation
- Waste minimizing
- Effective leadership
- Ability to gain respect from employees
Timeline
Sous Chef
Ocean Reef Club
10.2014 - Current
Purchasing Assistant
Indiana University Of Pennsylvania
06.2013 - 08.2014
Kitchen Supervisor
Tucanos Brazilian Grill
10.2012 - 12.2013
Kitchen Supervisor
Chovy's Italian Casual
05.2010 - 09.2014
Associate of Arts - Culinary Arts
Indiana University of Pennsylvania
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