30 years of culinary experience in all aspects of hospitality, healthcare, high volume production, fine dining and large event style catering• Extensive management background, supervision of employees; responsible for selection, training, disciplining and termination• Thorough knowledge of world foods, particular emphasis on French, Mediterranean and Southwestern cuisines as well as dietary concern• Handled inventory control and purchasing of all kitchen products, including scheduling and monitoring of employee hours; P&L expertise• Professionally trained in HACCP implementation and control• Vast experience in menu development and costing; innovative and forward thinking• Proven track record of professionalism and leadership; true understanding of the hospitality experience