Description
An Executive Chef and Sous Chef with extensive experience in the F&B/Hospitality industry. Highly professional and respected with strengths in the following areas; Well-recognized for managing high-volume, top-quality restaurant/healthcare facility serving over 1,000 meals per day. Special attention paid to reducing food waste while achieving stringent profit/budgetary goals and objectives. Experienced in targeting predefined clientele-performing demographic studies and preparing advertising & marketing materials to enhance client base. Coordinate and execute small to large functions/banquets for up to 1,000 people. Recognized for food preparation for up-scale/elite customers in “fine dining” setting or country club atmosphere. Creative, innovative and competent
