Responsibilities included: Daily kitchen operations, menu development, food cost control, ordering, receiving, and supervision of the BOH.
Managing a staff of 25, while overseeing all food production, inventory, menu development, and training of new employees.
In charge of training new hires in all kitchen and food safety procedures. ServSafe certified in the state of Washington D.
Managed a staff of over 20 employees, including a full line cooks, a grill, a wood fired oven, and a wood oven pizza bar.
Oversee catering for all events in the hotel, including 3 million dollars. Banqueting functions with a variety of celebrities and high profile clientele.
Created daily specials and soups, introduced the menu to create a better menu. Worked with the Chef to insure that all food is prepared and presented in a timely manner.
Boston Reed College
Responsible for all aspects of kitchen operations including food cost, labor control, purchasing, receiving, and inventory.
Supervision of all food production, kitchen, and staffing needs. Ordering and maintaining inventory of all food and supplies.
Manage all kitchen operations, including food and labor costs, safety and sanitation. And daily specials. Supervision of staff and training of employees.
Manage catering budget and ensure food cost meets or exceed food quality standards. Ensure that all food is prepared and served in a timely manner.
Assisted in the food quality of the food services department. Ensured that all menu items were prepared according to company standards.
Maintained a safe working environment for all employees and ensured the safety of all customers and associates. Provided excellent customer service to ensure the highest level of customer satisfaction.