menu creation, million, scheduling, responsible, kitchen, restaurant, net, inventory, ordering
Executive Sous Chef
University of Newcastle
Manage and oversee all aspects of the production, sanitation, and organization of the kitchen and stewarding department. Responsible for ensuring that food and beverage cost standards are met and exceeded.
Oversee daily culinary operations for a high volume restaurant, a la carte dining, and a fine dining restaurant.
Manage day to day operations, training, development and implementation of food safety and sanitation standards. I have been able to serve as a mentor for the Executive Chef and a banquet cook.
Created and implemented new menus for banquets to ensure maximum profitability of a 5 million dollar per year. Increased sales from $13.
Manage all aspects of food quality and presentation to ensure customer satisfaction. Develop and maintain positive working relationships with all vendors.
Develop and maintain positive working relationships with others to reach business goals. Respond to customer needs. Effectively resolve issues and/or grievances to the satisfaction of all involved parties.
Icahn School of Medicine at Mount Sinai
Created a purchasing system for all food and labor cost. Responsible for ordering and inventory of goods. Implemented a new vendor tracking system to maintain a 25% product cost.
2. Supervised kitchen staff of 12: Including restaurant scheduling, food cost control, menu development, and daily specials.
Weekly sales of $15 million, net-profit. Total of $4 million dollars in annual sales. Managed a team of 15 employees.
Maintained a food cost of 26% while maintaining a budgeted labor cost of 27%. All menu development and costing associated with the local farmers and market trends.
Created and executed menus for all menu items, including recipes, plate presentation, and plate presentation. Assisted in the development of new dishes and recipes.