Key Culinary Strengths and Accomplishments

Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Ability to analyze, forecast data, and makes judgments to ensure proper knowledge of supplies and equipment for food cost control and inventory control.

Managed all kitchen and restaurant operation including purchasing of all restaurant equipment, perishable, and nonperishable food items. Effectively maintaining quality of food products and ensuring that deliveries and standards are consistent.

Knowledge of computer accounting programs, as well as budgetary analysis capabilities, and all bookkeeping functions.

Oversee all catering events to ensure an efficient food operation and to ensure the highest quality of food is being served with the best presentations and takes corrective action when necessary.

Responsible for creating an atmosphere in the kitchen organization, which will achieve maximum productivity and a high degree of responsibility towards maintaining quality of food ensuring consistency.

Responsible for the overall direction, supervision, training and personal conducts of all employees assigned to the kitchen operation.

Successfully manages teams. Excellent people management skills including delegation, giving feedback, promoting teamwork, and performance management.

Extensive knowledge of menu development for catering small and large events, cafés, fine dining establishments.