A roaming concept focusing on Lao-American cuisine in the outlets of private events, private chef services, pop up dinners, collaborations, and restaurant consulting services.

Facilitated business strategies for operation management, public relations, communication tactics, office administration, marketing, and social media to maximize the restaurant’s productivity and performances while resolving guest’s concernsOversaw all aspects relating to kitchen operations including: inventory, costing, sourcing, menu development, menu design, food preparation, hiring, employee training, employee scheduling, building positive team atmosphere, maintaining government regulations, adhering to food safety regulations, and monitoring customer satisfactionConducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency Maintained less than 20% food cost and 45% labor cost to support business profit targetsAdministered bi-monthly employee payroll

Facilitated business strategies for operation management, public relations, communication tactics, office administration, marketing, and social media to maximize the restaurant’s productivity and performances while resolving guest’s concernsOversaw all aspects relating to kitchen operations including: inventory, costing, sourcing, menu development, menu design, food preparation, hiring, employee training, employee scheduling, building positive team atmosphere, maintaining government regulations, adhering to food safety regulations, and monitoring customer satisfactionConducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency Maintained less than 20% food cost and 45% labor cost to support business profit targetsAdministered bi-monthly employee payroll

Facilitated business strategies for operation management, public relations, communication tactics, office administration, marketing, and social media to maximize the restaurant’s productivity and performances while resolving guest’s concernsOversaw all aspects relating to kitchen operations including: inventory, costing, sourcing, menu development, menu design, food preparation, hiring, employee training, employee scheduling, building positive team atmosphere, maintaining government regulations, adhering to food safety regulations, and monitoring customer satisfactionConducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency Maintained less than 20% food cost and 45% labor cost to support business profit targetsAdministered bi-monthly employee payroll

Research & developed two new Phil’s Finest products: Lao Curry Style Grass-Fed Beef & Carrot Mix and Lao Curry Style Chicken & Carrot Sausages.Assisted the FDA Label approval for “Lao Curry."

Pastry