Description
Profile: I have 30 years of experience in all phases of restaurant operations, and will be a valuable asset to your company. I have worked extensively with wood-fired ovens, live-fire grills, and I am well versed in meat, seafood, and poultry butchery. I possess strong supervisory abilities with staff as large as 40 employees. I am able to control inventory and labor costs at the industry standards, ensuring a profitable operational bottom line. Qualities: Passionate and creative chef, hard and fast worker, skilled communicator, responsible, able to lead and receive orders to the benefit of restaurant success, able to manage challenging situations. cuisine High volume Italian restaurant with rotation stations, heavy sauté and grill. Volume meat and seafood butchery and 60 gallon batch soups and sauces. produced from brick ovens and fresh local produce. references available upon request
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