QUALIFICATIONS -Excellent control of food cost, labor costs & Inventory -High knowledge of dessert/pastry for a la Carte services -Extensive Culinary Experience in traditional and nouvelle French cuisine for fine Dining, Banquet & Off-Premises Catering -Well experienced in cooking and working with "fusion" recipes -Most detailed oriented & proficient in the daily operations of the management of a commercial kitchen -Good communication skills & expert at leading a kitchen team proficiently -Implement the guideline of the NYC Board of Health (own the NYC board of Health certificate)

Highlights:

• Scheduling
• Chef
• Services
• Inventory
• Communication Skills
• French Language
• Management
• restaurant
• hotels
• resorts