Manage staff of up to 10 employees to execute various styles of banquets and caterings up to and exceeding 1000 guests.Maintain flow of food through kitchen from reception to production, storage, and execution. Prepare foods of various cuisines, styles, and preparations for on and off-site events while adhering to standard health and safety standards.Maintain overall cleanliness and organization of kitchen including coolers, freezers, dry storages, dish washing, waitress, preparation, and execution stations.Work with purveyors to accurately order foods, supplies, chemicals and other kitchen necessities.Take food inventory and manage food costs monthly.Develop, edit, and price menus to fit guests needs, requirements, and expectations.

Read customer orders, cook and prepare foods according to standards.Operate large-volume cooking equipment such as grills, fryers and ovens.Verify that prepared food meets requirements for quality and quantity.Clean food preparation areas, cooking surfaces and utensils.Clean, stock, and restock workstations as necessary.

Prepared for and cooked dishes to order and for banquets of up to 250 guests including steaks, fish, poultry, pastas, sandwiches, soups, salads, and various other foods and accompaniments.Maintained safe and sanitary conditions of kitchen, including general kitchen cleaning, dish washing, and busing.Worked with purveyors to maintain inventories and order consistent products. Accounted for food and beverage inventories monthly. Menu development, pricing, and display editing in accordance with standardized procedures and recipes.Gained experience using Micros POS system, including credit, cash, and member charge transactions, report printing, and interface direct programming.Developed customer service skills including order taking and delivering of food to respective customers, beverage preparations and service, table and dining room cleaning, setting, and organization, and guest satisfaction.Maintained cash drawers in accordance with opening and closing procedures. Some bar tending experience obtained.

Began as dishwasher.Gradually progressed to prep and line cook. Gained experience maintaining sanitation of kitchen, equipment, and dishes. Developed proficiencies cooking on the line and for buffets, banquets, and catering while utilizing standardized recipes in a variety of facets and cuisines.Worked with kitchen team of up to 10 members to fulfill BEO requirements in order to successfully execute events.Learned and utilized standard receiving and storing procedures as developed by the chef. Developed organizational skills, speed, efficiency, quality control, and basic kitchen management skills.Employee of the Month (May 2005)