Description
Areas of Expertise * Created and worked within the parameters of budgets * Executive/F&B Management experience with multi-million-dollar, upscale establishments * Trained with Guiseppe Brucia and Guiseppe Baciano both whom are award winning and acclaimed chefs in the Shreveport/Bossier, LA area. * Training and development specialist teaching instructor. * Advanced Culinary training at CIA, Culinary Institute of America * Catering / Hotel banquets experience (3000+people) * Maximizing kitchen productivity and staff performance. * Butchering of meats and seafood * Literate in Microsoft Word, Excel, Peachtree Accouting, Quickbooks, and Stratton Warren
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