Experience with multiple cuisines in a 4 Star Hospitality environment * Assigned additional Chef responsibilities for Table 45 (fine dining restaurant) and Banquets * In-depth knowledge of preparing and presenting F&B in a fine dining environment menus and kosher events * Participated in the preparation and presentation of fine dining banquet foods * Trained staff on proper food prep and proper handling recipe adherence sanitation and plate presentation * Acting Banquet Chef from December 2009 - March 2010 (IHG Buckhead Ga) * Managed event sizes from 150 to 900 guests (all fine dining events IHG Buckhead Ga) * Hired supervised and trained staff members that included cooks and stewards * Strong background in managing a kitchen in a wide range of environments * Directed the set-up and serving for guest in all market segments Responsible for cost estimation of banquet orders and menu items Planned coordinated and implemented special events and holiday functions * Ensured compliance with food safety procedures and quality control guidelines (Reason for leaving: Looking for an opportunity to grow culinary and management experience)

Highlights:

• Chef
• Inventory
• P&L
• Management
• Quality
• Quality Assurance
• Quality Control