Description
Summary of Qualifications * Selected as chef of the year 2015 for Compasses Northeast region * Expert in reducing food cost, inventory and meeting budgets * 24 years experience as Executive Chef, Sous Chef, Saucier and line chef * Background in French, Pacific Rim, Italian and American cuisine and contract dining * Fine dining, A La Cart and banquet services * Creative in menu development * Controlled budgeting, P&L statements, Labor, Inventory, Menu development * Interviewed, trained, hired, supervised and educated a staff of up to 45 * Innovative, Team leader, Organized, Detail oriented, Problem solver
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