Chris Spera Email & Phone Number

Lexington, Kentucky, United States

University Of Kentucky

I am responsible for the all the operations of the kitchen. To follow state dietary guidelines to provide a well balanced meal and keeping within my monthly budget. I also am responsible for the house keeping and maintience department of this hospital. I feed between 60-80 people 3 meals a day. I am responsible of the opening of our new kitchen. I work.

Lexington, Kentucky Area

• I am responsible for all day-to-day operations from keeping consistent standards on all food products to attending management meetings to go over scores and guest comment cards.
• I have achieved a top 30 rank in all Hyatt hotels in North America and was able to keep that rank consistently
• I was responsible for doing all ordering and talking to salesmen and keeping a proper food cost. I do monthly inventory and keeping track of all products. I am responsible for all hiring… Show more I am responsible for.
• I was responsible for doing all ordering and talking to salesmen and keeping a proper food cost. I do monthly inventory and keeping track of all products. I am responsible for all hiring, training and releasing of all.
• From time to time I had to perform the manager on duty shift. This means that I was the top manager of the day during that workday. I delt with all aspects of the hotel Show less

Lexington, Kentucky Area

• I assisted In everyday work operations for the Blue Fire Bar and Grill and also the main banquet kitchen. I worked directly with both the banquet chef and Blue Fire chef. I did food orders and inventory daily. I helped.
• … Show more
• During the absence and release of the Blue Fire chef I have been taking care of all day to day operations from food orders to attending mandatory meetings. I have been responsible for reestablishing the communication.
• In past jobs I have learned and honed my managing skills and to have people want to work for you. I have realized that people will do a better job as long as you show them respect and be understanding to their needs.
• I believe since I have been in the Blue Fire as acting chef it has had a positive change for the place as a whole. Show less

Lexington, Kentucky Area

• I was responsible for all day-to-day operations from ordering the food, paying bills on time, scheduling, dealing with salesmen and other companies that are included in the day-to-day operations. I also was the head.
• When I started here there was a very small dinner service. But after the advertising I did and "word of… Show more
• When I started here there was a very small dinner service. But after the advertising I did and "word of mouth" advertising, we had a dinner service that was 3 times larger than when I started. I brought my personality.
• My skills had improved by learning to manage staff, manage food cost and bills. I learned how to run all day-to-day operations of this restaurant.
• The owner gave me almost complete control of the restaurant and created a great working environment. I was very fair with my staff and understanding of their needs. Show less

Lexington, Kentucky Area

• I assist in everyday work operations for the banquet kitchen and working with the banquet Sous Chef. I do inventory and food orders daily. I help with preparing new menus, lending ideas to help productivity and keeping.
• This hotel has moved up in the Hyatt ranks from number 110 in the country to… Show more
• This hotel has moved up in the Hyatt ranks from number 110 in the country to number 14 within my year of being at this hotel. I have honed my managing skills since I have been here.
• Since I have been here I have gotten my managing skills better and to take responsibility for the other employees that are under me in the kitchen.
• I have helped this company serve quality tasting and visually appealing food to our customers. I have given menu ideas that are in use today and how to be more productive with my employees Show less

Bayville NJ

• I was responsible for my station to be prepared to do dinner service. Depending on the night I would be working our Saute Station, Grill Station, or the Cold/ Dessert Station. Also making sure that if there was any.
• I have become very comfortable working in all of these areas of the kitchen and doing banquet work. I have been a very good asset to this company because of my ability to work all the stations… Show more
• I have become very comfortable working in all of these areas of the kitchen and doing banquet work. I have been a very good asset to this company because of my ability to work all the stations in the kitchen and being.
• For the banquet for I was responsible for various salads, appetizers, entrées and desserts. Also was responsible for food control for certain banquet menu items.
• I brought great work ethic and responsibility to my job. The Chef could trust me to make the right decision and could count on me to do anything that was needed. Show less

Toms River NJ

• I was responsible for setting up the kitchen everyday I worked and having it ready to do off-premise catering and to do lunch and dinner service. I was responsible for the food that I prepared and served that day.
• I benefited the company with a consistent work habits and creating new menu ideas. I was responsible for training new kitchen employees and for keeping a sanitary kitchen.
• Here is where I learned speed and some knife skills. To be able to time tickets with hot and cold… Show more
• Here is where I learned speed and some knife skills. To be able to time tickets with hot and cold foods.
• I made a positive impact on this company because that still the company uses menu ideas that I created myself. Show less