QUALIFICATIONS Budget Management and Cost Analysis - Analyze and implement budgeting guidelines. Performed plate cost analysis, implemented portion control and consistency standards. Cooking Demonstrations and Workshops - Organized and conducted cooking demonstrations and workshops for entertainment and educational purposes. Employee Training - Developed and conducted employee training standards for food prep, presentation and sanitary standards guidelines. Food Preparation - An expert in food prep planning and line set up. Inventory Monitoring and Management - Performed product-ordering functions taking need projections into account. Menu/Event Development and Implementation - Including restricted dietary requirements, theme- inspired cooking parties and banquets. Presentation - Extensive experience and an eye for detail in producing and inspiring presentations that make for an impressive and memorable dining experience. Sanitary Staff Management and Regulatory Compliance - Extensive knowledge with regard to regulatory necessities. Staff Management - Scheduling, man-hour management and payroll oversight including man- hour budgeting. Motivated, creative and efficient maintain a positive outlook.

Highlights:

• Chef
• Management
• Manufacturing
• Research
• Research and Development
• Inventory
• Training
• Cost Control