Experienced Food Service Director who oversaw a high-volume, $1.2 million dollar Corporate Dining Center. Versed in planning daily operations, staffing and inventory management.
Summary of Qualifications
Ability to handle fast-paced environment
Reliable, punctual and committed to customer service
Menu development skills
Proficiency in inventory and ordering
Completed Dale Carnegie Training & Leadership Management Training
In charge of planning annual offsite catering for 1000+ people
Serve safe certified
Executive Chef/ Food Service DirectorJul 2005 to Current Premiere Food Service － Lansing, MIOversee Kitchen Staff of 15 employees. Optimized profits by controlling food, beverage and labor costs on a daily basis. Carefully prepared weekly payroll to keep up with projected revenue for the week. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Established and maintained open, collaborative relationships with the kitchen team. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
M Sauté CookFeb 2004 to Jul 2005 Park Place Grill
Executed various kitchen stations and assisted with, meat, fish, saute or pantry Daily - Create soups, various specials for the day and baking for desserts.
Rounds CookFeb 1998 to Feb 2004 Fort Wayne Country Club － Fort Wayne, IN
AM/PM Pantry & Banquet
Kitchen and party prep.
Assisted Chef with monthly Cooking School.
In charge of summer restaurant kitchen.
Worked pool and halfway house kitchen.
Executed various kitchen stations and assisted with, Sauté, Grill, Pantry or Expediting
AM pantryFeb 1995 to Feb 1998 Sycamore Hill Country Club
Collaborated with other personnel to plan and develop recipes and menus
Prepared food items such as sandwiches & salads.
Worked Sauté and Grill stations for employees on vacation.
Maintained highest standards of bakery product quality.