Experienced with culinary specialties in a broad range of international styles * Ensure that products were processed in accordance with standards. * Established awareness of menu planning, portion control, food cost and inventory ordering, ensured availability of pantry and perishable items. Executive chef/General Manager The Bohemian - Cedar Rapids, IA - 2008 to 2010 * Managed upscale restaurants with full banquet facilities offering gourmet international cuisine. * Created daily and weekly menus, experience in a broad range of culinary specialties, but expert in Czech/ German cuisine. * restaurant food costs around 21% versus owner 32%.

Highlights:

• Chef
• Inventory
• Accounting
• Planning
• TIP
• Willing to relocate