kitchen, chef, responsible, safety training, operations, japanese, ordering, safety, training
United States Air Force
Coordinated and organized all aspects of the restaurant including food preparation, menu development, quality control, negotiating with vendors, suppliers, and vendors.
Coordinate and manage all aspects of the restaurant including: food, beverage, wine, French, and Japanese.
Maintain a safe working environment and ensure that all employees are trained in the proper use of kitchen equipment. Monitor and evaluate the effectiveness of the dining experience.
Maintain a safe working and guest environment to reduce the risk of injury and accidents. Prepare and implement preventive maintenance programs.
Serve as the primary point of contact for the Chef and the executive Chef. Manage all aspects of the restaurant including: menu, food, beverage, and catering.
Created and maintained a positive relationship with the local community. Worked closely with the local Chamber of commerce to promote the business.
The Salvation Army
Oversee all food safety, quality, and cleanliness of kitchen and dining room. Responsible for the daily operations of the restaurant including but not limited to, ordering, training, and managing the budget.
Manage all aspects of the restaurant including: Food preparation, menu development, and food and beverage cost. Maintain a safe working environment.
Worked with the Chef to create a menu for the restaurant and set up the food cost. This was done by the bar and the wine list.
Worked with Japanese and local artists to create and produce a successful wine list. Developed and implemented a new menu, which included the creation of the food and beverage.
Maintained a safe working environment and ensured all employees were trained on proper use of equipment and proper maintenance of food and beverage.
Responsible for all aspects of the restaurant including but not limited to: Food preparation, food preparation, and menu development.