Description
SUMMARY OF QUALIFICATIONS & ACCOMPLISHMENTS * Energetic, motivated, self-starter offering significant and varied experience. * Objective-oriented, focused, and aggressive with a proven ability to build business and increase profit. * Strong organizational, problem-solving, and analytical skills with extensive menu creation experience. * Proven leader in the kitchen able to teach and be taught. RECENT MANAGEMENT EXPERIENCE CITY TAP HOUSE, PHILADELPHIA, PA (AMERICAN CUISINE) CHEF CONSULTANT (8/16 - Present) * Collaboration with the Executive Sous Chef of restaurant needs * Standardizing menus and recipes for company growth * Training and understanding of modern food techniques for BOH and FOH * Application of Chef Directives for Growth Management from within the kitchen PENN 6 Philadelphia, PA (Modern American/French Cuisine) EXECUTIVE CHEF (3/16 - 8/16) * Directed all Daily BOH operations * Responsible for execution of all standardized recipes quality control and preparations * Ordering and Storing of all refrigerated and dry goods * Standardizing inventory * Training of both FOH and BOH on menu and table service * employment and termination of all BOH employees * Execution of all BEO's (Banquet Event Order) for the restauran t ACCOMPLISHMENTS * Energetic, motivated, self-starter offering significant and varied experience. * Objective-oriented, focused, and aggressive with a proven ability to build business and increase profit. * Strong organizational, problem-solving, and analytical skills with extensive menu creation experience. * Proven leader in the kitchen able to teach and be taught. RECENT MANAGEMENT EXPERIENCE CITY TAP HOUSE, PHILADELPHIA, PA (AMERICAN CUISINE) CHEF CONSULTANT (8/16 - Present) * Collaboration with the Executive Sous Chef of restaurant needs * Standardizing menus and recipes for company growth * Training and understanding of modern food techniques for BOH and FOH * Application of Chef Directives for Growth Management from within the kitchen PENN 6 Philadelphia, PA (Modern American/French Cuisine) EXECUTIVE CHEF (3/16 - 8/16) * Directed all Daily BOH operations * Responsible for execution of all standardized recipes quality control and preparations * Ordering and Storing of all refrigerated and dry goods * Standardizing inventory * Training of both FOH and BOH on menu and table service * employment and termination of all BOH employees * Execution of all BEO's (Banquet Event Order) for the restauran t
Accomplishments
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