AREAS OF EXPERTISE: Oversee day-to-day operations of all kitchen functions to ensure smooth flow Monitor inventories, negotiate prices with purveyors Develop and implement food and labor budgets Consult with individuals on banquet and party planning Design menus, including daily, weekly and seasonal specials Evaluate employees' performance and line procedures to maximize productivity. Preparation Responsible for station preparation of pasta sauces, sauté specialties and light grill work. of all menu items and daily specials. Responsible for food inventories and staffing of kitchen.

Highlights:

• Chef
• Inventory
• Banking Industry
• Management
• Purchasing
• Summit
• Distribution
• Retail
• FACETS
• Scheduling