Description
I would like to obtain a challenging position as an Executive Chef. An award winning Chef with 30+ years career in professional cooking and kitchen management experience. I am a culinary innovator known for producing top-quality creative products contributing to revenue growth while simultaneously reducing food and labor costs. I exemplify leadership qualities and professionalism and have proven ability to effectively lead multi-outlet high volume operations. Expertise Successful catering experience (400 to 5000 covers per day) * Multi-outlet high volume operations * Budgeting/P&L Management * Customizing Creative Menus for Resort Restaurants and Banquet Events with a focus on current trends such as local, sustainable, farm to table, healthy menu choices, vegan, vegetarian, gluten free, and special dietary menus. * Serv-Safe Food Safety Certification Trainer * Price structure & cost containment * Team building & Training
