Norma Chavez

Background

About Norma Chavez

I have had the opportunity to work for the Walt Disney Company in two locations. I worked for Disney Regional Entertainment d/b/a ESPNZone Baltimore. While there, I had the opportunity to assist in the creation and execution of many high-end banquet events, such as the VIP portion of Brigance's Brigade, an ALS fund-raising event hosted by the Baltimore Ravens. I have also had the opportunity to work for Walt Disney Parks & Resorts, at the Orlando location. While working at the Walt Disney World Resort, I had the opportunity to work at many locations, including venues such as Liberty Tree Tavern, Spoodles and the Concourse Steak House. I have participated in Epcot's Food & Wine Festivals, years 2001 and 2004, performing chef demonstrations at these festivals. I also had the opportunity to be part of the re-opening team for the Garden Grill. I am currently working as an Inventory Control Clerk, learning purchasing, conducting inventory, and receiving in a hotel setting, as well as learning new computer systems as they are implemented. As the Chef of Sneakers Sports Grille in Jacksonville, FL, I was responsible for the overall execution of three different menus, partnered with Front of the House leadership to ensure excellent guest service, mentoring, training, hiring, terminating, and promoting staff. I was also responsible for creating and implementing cost cards, and inventory controls. I graduated from Orlando Culinary Academy/Le Cordon Bleu April 2005. I have over 20 years experience in restaurants, 12 of those in management, and have had the opportunity to work in many venues; banquets, themed restaurants, quick service, and high volume. During my career, I have had the opportunity to write business plans, assist in creation and execution of objectives based upon profit and loss statements, conduct inventory, as well as create and implement plans designed to reduce shrinkage. Specialties: Floribbean style cuisine