Private Chef and Intimate Catering services

• Monitor and evaluate the execution of the culinary program curriculum to ensure efficiency and effectiveness• Supervise and coach trainers and trainees on a daily basis to ensure efficiencyInstruct classroom/practicum lessons ensuring competency in time management, organization,measurements/conversions, recipe development, safety and sanitation, Proper terminology and techniques•Ensure program goals are met by developing training plans for staff and trainees using YPQI standards then collecting and reporting program data to document and evaluate program efforts, outcomes, and goal achievement•Collaborate with Site Director and Cafe Manager to effectively operate and maintain daily Kitchen and Catering operations and adhering to HAACP guidelines

Facilitated strong communication and interpersonal skills to manage and maintain relationships with clients, vendors, and staff•Consult with clients to customize event setup, equipment, and menus according to clients budgets, dietary restrictions, and special request•Negotiate through proposals and RFP's to ensure maximum production and profitability, Created detailed Banquet Event Orders•Host tours, tastings, and meetings to sell and market event space(s) and catering services, maximizing all rate, date and space commitments, ensuring highest yield•Schedule and manage event staff, Delegating task according to skills and strengthManaged planning, operations, setup, and breakdown of large food festival accounts such as French Quarter Festival, N.O.'s Oyster Fest, Essence Festival, and Fried Chicken Festival

Prepared and Served selected menu items in assorted serving styles and according to recipe to ensure qualityand consistency of customer's experience as highlighted on Banquet Event Order•Manage front of the house and back of the house employees during setup, throughout, and break down of events or private dinners to adhere to time lines previously negotiated• Perform inventory and rotated inventory (FIFO) to ensure quality of ingredients as outlined in HAACP guidelines