QUALIFICATIONS PROFILE: KITCHEN MANAGEMENT/ CULINARY/ STEWARDING charge -Responsible for kitchen and culinary support for this $12 million F&B operation -Functional authority over 2 Restaurants and 3 F&B Outlets -Supported Executive Chef in all food production. -Raised all kitchen health inspections to grade "A" in all food and beverage outlets -Developed budgets, forecasts and conducted monthly inventories -Direct the staff in maintaining cleanliness in the restaurants and kitchens. -Responsible for the equipment storage areas and issuance of the equipment for the food and -beverage department. of a 15 person staff including two sous chefs. -Temporary staff included could be up to 25 employees in the kitchen. -Over sees the cold food production and desserts for all outlets including the banquet functions up to 7,000 people.

Highlights:

• Product Development
• Quality
• Quality Assurance
• Quality Control
• Chef
• Procurement
• English Language
• Management
• hotel
• resort