Executive Chef with experience in producing a variety of cuisines in fast paced environments, catered events and instruction to various schools and community networks. * Catering experience ranging in various scaled events which include planning, production, staging and execution for up to 1500 guest. * Leads, directs and mentors staff through orientation, culinary skill. * Controls food and labor cost handles inventory and purchasing within budgeted amounts. * Ensures safe and sanitary operations. * Culinary Management degree and current ServSafe Certifications.

Highlights:

• Assessments
• Chef
• Planning
• Food Service
• Inventory
• Purchasing
• Management
• Audit
• Budgetary
• Buying