Prepare all food items for a 185-seat facility with lunch and dinner services.Train, manage, and guide other cooks, focusing on improving overall performance, service quality, and productivity.Participate in all catering and banquet services of up to 100 guests.

Managed store operations, total inventory, and a staff of four associates. Controlled costs by effectively negotiating with vendors.Maintained records and responsible for quarterly inventory count procedures.Increased customer satisfaction and bottom-line revenue by expanding product lines, offering excellent service, and special promotions.