Provide culinary vision and expertise, leading small- and large-scale catering events for up to 300 guests. Drive all back of the house operations and oversee all kitchen operations in a high-volume setting, including proper food preparation, seasoning, quality, plating and sanitation. Select menu items with an eye toward quality, variety and availability of seasonal foods.
Recruit, train and supervise high-caliber teams to provide exceptional service and exceed customer expectations. Scope of responsibility includes purchasing, inventory control, menu research and development.
- Counseled two clients concerning the establishment of successful restaurants. Trained on food preparation, menu development, organization, marketing etc.
- Consistently met or remained under budget for all controllable expenses.
- Created a signature seafood sauce and homemade bread sold locally.