A combination of specialized training and professional experience results in excellent qualifications as an EXECUTIVE CHEF, SOUS CHEF AND CHEF. Highly skilled in a variety of cuisines, including: Italian, Peruvian, Mexican and Fusion. Possess outstanding interpersonal, communication and training skills. Excel in creating quality cuisine within budgetary cost controls. Flexible, with the ability to achieve in both first-class fine dining and high volume operations. Develop and motive a highly productive team. Received professional training from five Certified Master
Reduced number of guest complaints by <80> percent.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.Expanded [menu items] line to includeIncreased sales by 50% by rolling out a revamped social media marketing initiative., which nearly doubled sales in one year.80>
Courses in Hospitality and Restaurant Management
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