Description
Accomplishments * Promoted from Head Chef to Executive Chef in March 1996 * Catering responsibility for five dinner yachts, including restaurant and catered affairs, accommodating 2 to 2,000 customers daily, and well over 8,000 people weekly. * Menus range from the most basic picnic lunches to four-star gourmet cuisine and dining. Scheduling of 50 plus back of the house cooks and chefs Create all menus and set standards for those menus Execute and monitor monthly/yearly closing inventories * Interview and schedule orientation of all kitchen employees * Oversee all food deliveries from purveyors to ensure proper quality * Produce daily and weekly production and requisition sheets * Create galley manuals and job descriptions for all back of the house employees * Perform annual performance evaluations and salary reviews on all chefs/cooks * Education Johnson & Wales College, Culinary Arts Program A.S. Degree, 1984 Culinary Arts Division One Washington Avenue
Accomplishments
Highlights:
Keywords
