Servsafe Food Safety Manager Course Chief Instructor, Business Consulting and Motivational Speaker

● Assist the Executive Kitchen Manager on day to day business and collaborate with the General Manager on achieving the operational, financial and strategic goals for the restaurant.● Lead and motivate a large group of line cooks, prep cooks and the rest of the kitchen team, open and run and close the kitchen on a daily basis, create employee schedules based on templates provided by the EKM and Senior Management; responsible for housekeeping and sanitation and communicate with vendors to keep a professional relationship. (Nominated to Commitment to Excellence award for Kitchen Manager of the Year 2005).● Responsible for preparing each dish on the menu according to recipes provided and flavor profile expectations.● On charge of ordering, inspecting, receiving and keep an open communication with providers.

As an Assistant General Manager I had the great experience of oversee the operations and management of an Industrial plant with about 400 employees; I was responsible of supervise the daily operations and coordinate with the logistic department as well as human resources and maintenance, payroll and be the liaison with the corporate office and COO of the company.