Dynamic, resourceful and skilled Executive Chef / Culinary Instructor with a combined twenty five years of success in the hospitality industry and education. My broad experiences include culinary instruction, fine dining, casual dining, food sales and catering.
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In the classroom Setting; Manage classroom and laboratory environment. Lesson planning and instruction. Work collaboratively with other instructors from other disciplines with the goal of training students in culinary arts. Coordinate articulated college credits with college representatives.
In the restaurant of the facility; Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Scheduled students to cover work loads. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving, production and service. Established and maintained open, collaborative relationships with the kitchen team. Recipe development. Diligently enforced proper sanitation practices to keep the kitchen within the county food code. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Maintain food cost within the yearly budget.
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