Description
Summary 18-year experience Executive Chef in banquet and a la carte operations for leading hotels, restaurants and catering companies. Known for producing high-quality, creative products that contributed to revenue growth, while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-outlet fine dining and high volume operations. Superior leadership, coaching and team building skills frequently praised by owners and senior management. Committed to creating a memorable dining experience for all guests while thriving in high-pressure environments. Passion for food and flawless service, computer literate and fluent in English and Spanish.
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