Description
Summary of Qualifications Background includes extensive practical experience and education which have provided detailed working knowledge in these key areas: Hotel, Country Club, Institutional, and corporate foodservice management Menu planning and development for private clubs, restaurants, corporate, institutional and healthcare dining rooms Hiring, firing, and training of chefs and other foodservice personal Work within budget cost parameters for food and labor. Simultaneous operation and management of multi-unit kitchens Supervision of catering and banquets Direct supervision of over 50 foodservice colleagues and subordinates Progression from apprentice to General Manager in all aspects of foodservice operations Selling Production Fine Dining Health Care Business and Industry Catering .
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