Andre L. Bouchard
Dishwasher and Steward, Hotel Banquet Kitchen
Orlando, FL · (407) 555 0133 · name@example.com · linkedin.com/in/andrelbouchard
Key Qualifications
EXPERIENCE
Four years of hotel stewarding, two as senior steward on the dish room
SETTINGS
1,100 room convention hotel producing about 30,000 banquet covers a month
SPECIALTIES
Flight machine operation, china and silver staging, temperature logs, overnight breakdowns
SYSTEMS
Hobart flight type dish machine, Ecolab dispensing and test strips, Kronos, event orders
CREDENTIALS
Florida Food Handler certificate, Ecolab sanitation training
EDUCATION
High school diploma, Kissimmee Lakes High School
Executive Summary
Dishwasher and steward with four years in the banquet kitchen of a 1,100 room convention hotel that plates about 30,000 banquet covers a month. Runs a Hobart flight type dish machine at about 6,000 racks on a full convention day, pulls and stages china and silver for events of 2,000, and keeps the machine's wash and rinse temperatures logged every hour. Trusted to run the dish room alone on overnight breakdowns.
Signature Achievements
- Runs about 6,000 racks through a flight type machine on a full convention day with rinse temperature logged at 180 degrees or above every hour.
- Stages china, glassware and silver for events of up to 2,000 guests with fewer than five shortages reported by banquet captains in two years.
- Cut dish room breakage from about 900 dollars a month to 350 dollars by changing how bus carts are loaded and unloaded.
- Passed eight county health inspections and two brand audits with no dish room or sanitation finding.
- Trained fourteen new stewards on the flight machine, the three compartment sink and the chemical dispensing station.
Professional Experience
Senior Steward
Lake Nona Grand Convention Hotel, Orlando, FL June 2024 to present
1,100 room convention hotel with about 30,000 banquet covers a month; dish room team of twelve across three shifts
- Operate a Hobart flight type dish machine through banquet breakdowns of up to 2,000 covers and clear the belt without backups.
- Check and log wash and rinse temperatures every hour and call engineering the moment rinse drops under 180 degrees.
- Pull china, glassware and silver counts from banquet event orders and stage them on carts for the setup crew.
- Wash pots, sheet pans and hotel pans in the three compartment sink and test sanitizer strength with strips each fill.
- Run the dish room alone on overnight breakdowns and train new stewards on their first three shifts.
Steward
Celebration Pointe Resort, Kissimmee, FL March 2022 to June 2024
600 room resort with three restaurants and a banquet department
- Washed dishes and pots for three restaurants and the banquet kitchen on a rotating schedule.
- Emptied grease traps, took out trash and recycling and hosed down the loading dock nightly.
- Delivered clean china and equipment to outlets across the property on a utility cart.
Certifications and Training
Florida Food Handler certificate, Florida Department of Business and Professional Regulation approved program, current through 2027
Ecolab dish machine and chemical safety training, completed 2024
Hazard communication and safety data sheet training, hotel safety program, completed each year
Education
High school diploma, Kissimmee Lakes High School, Kissimmee, 2021
Core Skills
Flight type dish machine · Rinse temperature logging · China and silver staging · Three compartment sink · Sanitizer test strips · Bus cart loading · Banquet breakdown pace · Pot and pan washing · Chemical dispensing safety · New steward training