Manage kitchen operations at private Jewish community with 2 banquet halls and fine dining room serving up to 200+ daily meals. Establish systems and procedures for kitchen operations and dining room service. Hire, train, schedule and supervise kitchen staff of 6 and service staff of 9.

Worked full-time through 2005 and continue to accept 2-3 monthly parties for up to 2,000 people per month. Created and developed recipes and menus, managed cost, quality, inventory and portion controls, and ensured compliance with established standards for sanitation and food preparation. Prepared entrees, sauces, salads and pastries, and coordinated elaborate presentations and displays incorporating food design and decorations, and various carvings (ice, butter, vegetable, fruit, etc.).

Assisted in preparation of dining and catering services for luxury golf club with 395 memberships, kitchen staff of 18 and service staff of 25. Planned and catered weddings, charity events, conferences and sales events and for dining room seating 200 guests. Oversaw up to 2,000 meals per week with additional event service staff of up to 80.