Description
Summary I have worked to learn the full knowledge of a restaurant from early morning breakfast shifts to mainstream six hour dinner shifts in a high volume local restaurant. I have catered for as few as 20 people to as many as 2,000 * Twenty-four years in Food Service w/ both FOH and BOH operations * Currently hold Serve Safe Certification * I also have the ability to teach and test Serv Safe Manager programs * Have full knowledge of Recipe Costing and Pricing, Formulas, and P&L * Have full knowledge of day to day operations of a large restaurant property
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