SUMMARY OF QUALIFICATIONS Management - Expertise in food service management including restaurants, hospitality and health care. Proficient with food service and employee management software. Training, teaching foodservice principles for current staff. Food Service - Establish and implement standards of performance resulting in strong efficiency and quality of food. Create and execute diverse menus including restricted diets, heart smart calorie counting and ethnically originated recipes. Human Resources - Skills include hiring, training, supervision, evaluating and scheduling employees. * Finance - Manage food service operation to ensure profitability. Monitor programs to ensure expenses are within budget. * Training and Development - Culinary Instructor. Develop curriculums and deliver coursework, Culinary Institute of America, Hyde Park, NY Associate Degree in Occupational Studies, Major in Culinary Arts * Sales and Marketing - Generate leads through cold calls, develop client relationships

Highlights:

• Chef
• Sales
• Accenture FOUNDATION
• Budgeting
• Evaluate
• Financial Industry
• Food Service
• Health Care Industry
• Human Resources
• Management
• driver