Creative, desire for perfection, dedication to the profession and the art while at the same time effectively balance profitability.Twenty three years professional experience as a dynamic, resourceful and skilled Chef with a proven success record in many dynamic venues and assignments.
Consistently stayed under monthly controllable expense budget. Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies. Drove food costs down by 23% by effectively improving inventory procedures and reducing spoilage levels. Created and explored new cuisines. Oversaw kitchen employee operations to ensure production levels and service standards were maintained.
budgets, inventory, sophisticated seasonal menus, public relations, quality,
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