Managed daily kitchen operations including food production, presentation, menu planning, pricing, and employee training in five locations.Demonstrated new cooking techniques and equipment to educate kitchen staff.Led and guided staff to improve overall kitchen operations.Calculated food requirements and labor costs to keep expenses within a moderate range.Purchased ingredients and supplies to maintain adequate stock for peak periods.Managed kitchen staff schedules, ensuring adequate coverage during peak service hours.Developed creative menus that catered to diverse clientele tastes and dietary preferences

Managed daily operations, kitchen staff of 30+, and P&LOrganized menus and details for banquets and special eventsManaged inventory and purchasing activities, ensuring the kitchen was always well stocked and able to meet or exceed customer expectations.Developed menus to meet customer preferences, seasonal offerings, and cost objectives.Facilitated high-volume rush periods with an organized approach and excellent cooking abilities.Managed responsibilities of line cooks to deliver prompt, fresh, and high-quality dishes to customers

Managed kitchen staff schedules, ensuring adequate coverage during peak service hours.Developed creative menus that catered to diverse clientele tastes and dietary preferences.Reviewed costs and expenses to meet financial objectives.Oversaw all aspects of event catering, from menu planning to execution and service.

Oversaw all food production and plating activities.Planned menus for banquets/special events and developed tasting menus and daily specials.Calculated portion control and pricing and trained staff in sanitation and customer service standards.Developed menus to meet customer preferences, seasonal offerings, and cost objectives

Collaborated with the front-of-house team to provide a seamless dining experience.Troubleshoot problems that arose during service to maintain consistent customer satisfaction.Oversaw daily operations in the kitchen, ensuring efficiency and productivity.Created enticing daily specials that showcased unique ingredients or techniques.Participated in community events and culinary showcases to promote the establishment's brand.

Monitored food quality throughout the preparation process, adjusting as necessary to maintain consistency.Mentored new chefs, sharing professional knowledge gained through experience.Trained and supervised kitchen staff in proper food preparation, cooking techniques, and plating.