QUALIFICATIONS: Twenty plus years of Professional Culinary Experience as a LINE COOK, PREP COOK, BANQUET CHEF, EXECUTIVE CHEF in HEALTH SERVICE, HOTELS, and other positions in variety of CULINARY ESTABLISHMENTS.

Highlights:

• Chef
• Purchasing
• Scheduling
• Budgeting
• SAFE (Slab Analysis by the Finite Element Method)
• Staffing
• Staffing & Recruitment