Led a team of 14 chefs consistently deliver high – quality dishes on time. Oversaw Inventory management, ordering and coxt control to maximizeprofitability. Implemented and Maintaned food safety and sanitation standards, ensuringcompliance with regulations. Seamlessly Managing daily kitchen operations and creating standards that exceedsafety and health regulations; identify and provide solutions for any problemareas.

 Working in collaboration with executive chef for significantly improvingunique menu Selection and presentation. Acting as a Head chef in absence of executive chef. Actively supporting executive chef to pick and train new employees. Responsible for completing all audit and quality standards documentation. Owning and executing stock inventory appropriately. Streamlining kitchen operations by creating more accurate prep sheets,standardized recipe files, and product-rotation systems. Ensuring kitchen operates in a timely way that meets our quality standards. Resourcefully solve any issues that arise and seize control of any problematicsituation. Mentoring kitchen staff to establish working schedule and assess staff’sperformance.

 Trained staff to adhere to the quality of standards of the department. Helped Sous chef and head chef to develop new dishes and menus. Ensured effective communication between staff. Monitored waste control to maintain profit margins. Responsible for hygiene, safety and correct use of equipment and utensils. Keeping myself up to date of all standard procedures and policies pertaining tofood preparation, receiving, storage and sanitation.