Description
I am a culinary arts trained graduate of Le Cordon Bleu. I am professionally accomplished in front of house and kitchen management. I have opened 5 new restaurants, created menus, standardized recipes, staffed and trained employees in addition to controlling food cost. I am certified in 6 categories of food service and management. I have extensive catering experience having managed events ranging from 25 to 2500 clients. I am a highly motivated quick learner, with a consistent positive and energetic attitude and never have an issue performing under pressure. For the last 5 years I have lead the cooking for the cure team and other non profit cooking teams to help raise money for causes. I am available to relocate or travel as required.
