Able to cook large amounts of food for large institutions,time managing skills,monthly inventory,menu planning,daily specials,supervising a crew employees.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Reduced food costs by 3% percent by expertly estimating purchasing needs and buying through approved suppliers.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Provided courteous and informative customer service in an open kitchen format.
Daily ordering of products,monthly inventory,daily specials,menu planning.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Preparing and cooking food to order in a timely fashion to satisfy diners during lunch and dinner hours.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
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