Overseeing daily production, supervision, training, and development of staff to ensure optimal customer satisfaction. Liaison with the purchasing department, monitoring food and labor costs, and controlling food costs.
Responsible for management of culinary staff, ensuring compliance with food safety, sanitation, quality assurance, and client service standards.
Ensures that all food products are properly stored, in compliance with company standards, pricing and specifications. Prepares food for the day, ensuring that all items are Ordered, and received for the correct quantity.
Assisting Executive Chef with food and labor cost, staffing and scheduling. Supervised all catering staff and ensured proper execution of all events, including weddings, private parties, and corporate events.
Organize and direct all catering operations, including food costing, recipe development, and vendor relations. Maintain product consistency and quality.
Assisted in negotiating and executing catering contracts for clients. Provided excellent customer service to customers. Responsible for food costs and menu planning.
Food preparation and service management, training, sanitation and cooking. Serve as a Chef Instructor for the culinary Institute of America.
I was promoted to Sous Chef and lead a team of 15 cooks and one Sous chefs. This included a group of 130-seat fine dining restaurant.
Directed catering events, including food preparation, cooking, and presentation. Trained and developed staff on proper techniques and techniques.
Maintained food costs, labor, and operating expenses while maintaining a positive working environment for staff and hospitality. Communicated with other departments to ensure that the food was prepared for the quality and consistency.