Knowledgeable in: Fine and casual dining Budget and cost management Private parties and catered events Food and labor cost control Serve Safe Certified QUALIFICATIONS SUMMARY Executive Chef - Restaurant Management – Team leadership – Product Quality Assurance – Inventory Management – Forecasting & Budgeting Service-oriented, Executive Banquet and Executive Chef skilled at running back of house operations. Proven capabilities in managing budgets and resources to facilitate streamlined operations. Foster a sense of commitment and camaraderie among all team members to ensure guests maintain a high level of satisfaction with food and service, resulting in new and repeat business. ACHIEVEMENTS Accomplished Executive Chef with the ability to cultivate lasting relationships with guests through innovative culinary creations and exemplary customer service, increasing restaurant and catering patronage. Promote a positive working atmosphere that fosters open communication to ensure extremely high levels of guest and employee satisfaction. Experience includes management with some of the finest restaurant and catering facilities.
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