• Responsible for the streamlined preparation and execution of multiple food stations for the Bamboo Pool and room service clientele, serving up to 500 customers per day.• Prepared specific menu items and beverage mixes for outlets and resort bars, managing allergies with care and professionalism for customer safety and satisfaction.• Efficiently supervised 10 employees, training kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards.• Complied with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.• Participated and attended departmental meetings, staff development, and professional programs, as appropriate.• Maintained inventory of food and non-food supplies to stay within established budgetary guidelines while assuring that necessary product is available when needed.

• Maintained inventory, processing and preparing all meat for service of an average of 200 customers and ensuring best food safety practices to ensure customer satisfaction.

• Safely administered food preparation for sauté and grill stations supporting up to 100 customers per day.• Collaborated with peers to maintain all cooking stations, navigating peak business hours with efficiency and providing excellent customer service to all clientele.

• Safely administered food preparation for various food stations at corporate banquet events, supporting up to 1000 customers throughout the duration of the event.• Collaborated with peers to maintain all cooking stations, catering large groups with efficiency and providing excellent customer service to all clientele.

• Safely administered food preparation and set up for evening restaurant service including but not limited to dressings, stocks and desserts, supporting up to 120 customers per day.

• Fostered an environment of excellence and efficiency within the kitchen staff; administering supervision and counseling of 65 employees as necessary and exemplary training in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards.• Responsible for all ordering, purchasing and inventory for the full-service, Kosher kitchen, negotiating cost-saving contracts with 10 vendors and suppliers. • Recognized for a high level of attention to detail and understanding of client-base trends to adequately schedule and support staff, ensuring smoothly running operations and customer satisfaction.• Complied with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department audits.

• Responsible for the management of food preparation and execution for the entire kitchen; planning and implementing catered events, menus and staffing as needed and in accordance with company policies and client expectations.• Complied with federal, state and local health and sanitation regulations and department sanitation procedures.• Supervised all on-the-line staff including 15 chefs, servers and bartenders; providing exemplary support to team members and customers.

• Responsible for maintaining all food preparation for various workstations, including but not limited to butchering, pastry-making, stock and sauce preparation and desserts in anticipation of 200 clients, regularly.• Supervised up to 12 employees, ensuring best safety practices and compliance with federal, state and local health and sanitation regulations and department sanitation procedures.