Lead staff of 40 employees in the production and execution of prepared foods• Trained employees on knife skills, cooking techniques, and food safety• Oversee five satellite departments generating over $5 million in sales annually• Food safety champion of perishable departments, administering audits and corrective training• Manage authentic wokery kitchen, creating Asian buffets featuring 25 dishes daily• Educated “Kids in the Kitchen” classes highlighting fresh, healthy meals, offering hands onexperience for children to learn how to make great meals easy• Taught three-hour cooking classes for adults on entrée preparation, knife skills, pan searing, platingtechniques and wine paring

Responsible for all aspects of the banquet production process from menu development, ordering,prepping, production and plating for parties up to 450 people• Created menus and produced extravagant seven course tastings for chef tables• Taught elaborate cooking classes to members in high end cuisine preparation• Fluent in working and prepping all line stations in the kitchen for breakfast lunch and dinner• Trained and managed 15 employees on every aspect of kitchen operations• Responsible for daily production, pincage, and depouillage of roasted veal and chicken stock