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Chef with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising dining and service standards.
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- Managed trained and motivated a 70-person team of sous chefs, cooks and back of house staff for a Casino.
- Redesigned Casino Menu introducing a variety ethnic and diverse foods to Casino patrons.
- Worked with Group Events to customize banquet menus for special events.
- Performed operational administrative task such as time cards, disciplinary forms, performance reviews and accident reports.
- Helped develop Standards and Procedures for staff.
- Reduced employee injuries by 18% though ergonomic training program.
Scheduled and directed staff in daily work assignments to maximize productivity.Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Safety and sanitation
Menu development, cost control, purchasing, managed a staff of five, scheduling, portion control, staff training, responsible for all kitchen operations.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.Worked closely with the cooks to determine menu plans for special events or occasions.
Cutting of Meats and Fish. Wrapping, setting up display cases, counter sales, inventory and ordering. Customer service and product ID. use of scales, band saws, and wrapping machines
Lederwolff Culinary Academy - Sacramento , Ca.
Graduated in top 5% of class
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Resume Overview
School Attended
- Lederwolff Culinary Academy
Job Titles Held:
- Executive Chef
- Head Chef
- Chef
- Butcher/ fish munger
Degrees
- Associate of Arts
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