Oversaw all aspects of food preparation and management including payroll, inventory, and human resources. Maintained a high level of customer service and sanitation.
Oversaw all aspects of hiring, scheduling, and daily inventory of food and beverage preparation. Created and implemented menu and recipe costing for all fine dining venues.
Managed and directed staff of 15, including Sous chefs, Sous chefs, management, and management. Maintained and control food and labor costs.
Assist Sous Chef with daily management, ordering, menu development, and labor management. produce, and prepare all food and non-alcoholic items for the restaurant, including the creation of a variety of seasonal menus
Assist in management of daily work schedules, payroll, menu planning and ordering. Food and labor cost. Monitor and control food costs.
Food preparation, cooking, training, sanitation, menu development, and customer service. Promoted to Sous Chef after six months of employment.
All Valley Home Care
Organized and executed private events, including purchasing, preparation, and execution of all catering menus. Ordered food and supplies to ensure a high level of customer satisfaction.
Responsible for all food production, inventory, marketing, and catering. Developed and executed menus for seasonal and local ingredients.
Created and implemented budgets for all food and beverage items. Developed and executed daily specials and holiday menus. Managed all aspects of the operation including: Menu development, recipe costing, and production.
Trained and supervised culinary staff to ensure consistency and quality of operations. Worked with all vendors to insure proper execution of all menu items.
Designed and executed a variety of private events for the public, private parties, and other social events. Developed and implemented a new concept of the art of chocolate, a full-time, and a la
Created and implemented new menus for all locations, including recipes, costing, and presentation. Oversaw all food and beverage operations.