Description
SUMMARY OF QUALIFICATIONS: ? An accomplished Executive Chef, well versed in a variety of cuisines through 22 years of practical experience including multi-location corporate dining, airline (international and domestic), High Volume Mulit-unit Campus environment, On & Off Campus facility high end catering events and award-winning restaurant environments. ? Excellent combination of culinary and management skills including food costing, kitchen and Catering/banquet production, scheduling, menu development, specialty food procurement, inventory, sales forecasting, staffing, presentation, and quality control. ? Extremely well rounded training in French techniques, specialization in New American Continental cuisine, and expert in other cuisines including Southern, Italian, Indian, African, Pan-Asian, Mid-Eastern, Hawaiian, Vegetarian & Vegan Cuisine, Gluten Free Entrees, special allergen dietary restrictions, Global Street Food concepts etc. ? Well developed personnel management skills including hiring training, supervising, motivating and retaining reliable and competent employees who enjoy the rewards of participating in an exciting, quality dining experience. Very adept at budgeting, cost controls, training executive staff, company forecast adherence and direction with delegation and organizational skills to manage multiple units and locations scheduling, menu writing, client conference and interaction, union staff CBA negotiation, ? An extremely versatile and creative performer with a fun, competitive spirit strong will and determination for perfection a direct and easy-to-understand management style and highly effective interaction with management and other personnel at all levels.
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