Chef/Cook with  years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Displayed a positive and friendly attitude towards customers and fellow team members.
Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Responsible for all food and equipment being transported to the event sites. The preparation and turnout of all food at site including buffet designs and elaborate food displays. Always maintained a positive and friendly attitude towards customers and fellow team members.
Implemented and supported company initiatives and programs. Responsible for all aspects of kitchen operations including food preparations and turnout for 26,000sq. feet banquet/meeting at a 382 room
full service hotel. Developed menu for their restaurant steakhouse ML Prime. Recruiting/Managing a staff of 20 cooks and stewards, training, scheduling, sanitation of all food areas, purchashing, monthly inventories, food and labor costs. Member of the hotels executive committee board assisted in the hotel's franchised conversion from a Radison to a full service Marriott in June, 2006 under Sage Hospitality Corporation.
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
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