Recognized in the March 2024 issue of City Lifestyle Magazine for outstanding craft expertise and leading the successful revitalization of restaurant operations.Oversaw $4M in annual sales by managing kitchen operations, implementing cost control measures, and optimizing inventory management. This approach maximized profitability and minimized waste.Focused on KPIs to drive improvements in preparation time efficiency, waste percentage, and order accuracy, contributing to an increase in employee retention rate of well over 85%.Managed schedules for a team of 20 kitchen staff, ensuring balanced coverage, minimizing labor costs, and maintaining operational efficiency.Demonstrated expertise in successfully managing high-volume events with up to 200 guests, ensuring smooth operations and exceptional guest experiences.Managed food costs, inventory, and purchasing decisions to improve profitability while maintaining quality standards through cost-saving strategies and optimized supplier relationships.Oversaw R&M for all culinary operations, ensuring timely resolution of issues, minimizing downtime, maintaining equipment and facility standards.Established and managed third-party take-out services in partnership with Grubhub, DoorDash, and Uber Eats to help expand market reach, boost profitability, and enhance customer convenience with additional dining options.

Maintained exceptional food quality through meticulous oversight of preparation methods, portion sizes, and presentation standards.Responsible for daily walk-in consolidation, on hands and prep list, and daily operations documents.Line checks on a consistent basis to ensure high-quality products through each shift.Ensured recipe adherence for line cooks to achieve the company standard for food quality.Uplifting and holding the kitchen standard for EcoSure and Health department – 94% or better.

Responsible for training new line cooks on procedures and kitchen guidelines.Handled receiving and invoices from Sysco and other local vendors.Opened/Closed kitchen and restaurant operations daily.Verified that food inventory was up to date at the end of each week.Developed a strong implementation to new corporate procedures to ensure consistency on menuchanges.