Description
Executive Chef position in which I will assume total charge of front and back of the house, staff training, guest hospitality, total charge of purchasing and all other phases of rear of the house assignments, duties and policies. Areas of knowledge: Prepare and cook French, Italian, American, Cajun, Kosher, Indian, Chinese, German, Caribbean and Nuevo Latino cuisine. 06/2005 - Present 08/1999 - 05/2005 Split Rock Lodge Resort, Lake Harmony, PA. Executive Chef, Head of all Food operations. Responsible for all food and non alcohol beverage purchases Food presentations and costs for three kitchens: Galleria, Bell'ago, Mt. Laurel plus Lago Pizzeria and 12 Dining rooms. Operations of front and rear of the house staff -menu design of three full service dinning rooms and nine event dinning rooms Specials and event dinning menus that change seasonally Costing and acquiring specialty items to present to our guests in order to keep up with the Ever changing market place Bringing the cost of labor and food to a new corporate lows: Labor from 16%to 9% and Food cost of 43% to 24.72% over the busiest time of the year.
