Executive Sous Chef seeks advancement within the hospitality or Restaurant industry and Resorts, skilled in all aspects of Culinary / Food and Beverage operations coupled with strengths in service orientation, development and training of culinary teams, strong hospitality executive offering cross-functional culinary management and expansive knowledge. Responsible for the performance and development of high value contracts that support the needs of customers. The latter pertains to all things food and beverage as well as an emphasis on the financial focus to generate a profitable operation. In depth understanding of quality assurance, expense management, menu and recipe development, and corporate food development implementation.

Highlights:

• Versed In payroll systems
• Trained in sous veid cooking
• worked in a union environment
• budgets / P
• menu developing/ research
• off premise catering
• implantation of procedures