I started as Sous Chef at Millers Ale House and was there for about 2 years before getting promoted Executive Chef . From Executive Chef I worked my way through out the 4 years of learning every aspect of the restaurant. Within a year I became the Bar Manager which allows me to use my skills in every department. I can offer high-energy reasturant management professional offering proven skills in strengthening operational procedures, enhancing team productivity and streamlining processes. Adaptable in changing environments with strategic decision-making skills. Performance-oriented and hardworking to create approaches to boost long-term business success. Proactive manager with solid history of success in managing operations, building teams and equipping employees with skills to independently handle business needs. Offering progressive experience combined with sound judgement and good problem-solving abilities. Strong record of consistently surpassing goals. Cooking and running a restaurant is my passion and something I love doing.
Serve Safe license -Food/alcohol
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