Corey Head Email and Phone Number

My responsibilities as a Chef instructor were as follows- Ability to teach a wide range of classes; Basic knife skills, Pasta boot camp, Basic bread making, Artisan breads, Date night classes, Kids parties, Vegetarian cuisine etc.- Reviewing menu/recipes to maintain flow and focus of class.- Motavating students to achieve and understand new skills.- Coaching junior chefs & sous chefs on proper techniques in order to then teach students.- Planned and delivered courses for privet parties, numbering from 8ppl to above 100ppl.- Explaining the fundamentals of food science to students and junior chefs in order to understand the techniques they are using throughout the courses.- Instructed food preparation applying kitchen safety and sanitation techniques.- Conducting special summer camp cooking activities.- Running Iron chef competitions for students to encourage their creativity & cooking skills.- Teaching students about good housekeeping principles, knife safety, and hygienic guidelines.

- Involved in the opening of the restaurant, menu creation, station layout and flow, food cost and purchasing.- Daily opening procedures, receiving all product, staff management, the efficiency of work and sanitation.- Worked with executive chef daily on the creation of lunch and dinner specials.- Ability to lead lunch and dinner service while taking questions from servers and FOH management.- Ability to run a high volume service 500-1000.- Managed and ensured proper flow of AM and PM crew change Managed schedule for 30 plus employees.- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.- Achieved and exceeded performance, budget and team goals.- Planned and participated in the execution of catering events, from buy outs in the restaurant to large events off site.

- Involved in opening of the commissary, organization of opening and closing procedures, & managing employee schedule.- Creation and distribution of daily prep lists for team.- Proper training and technique during product production.- Started up bakery program for RPM sister restaurants.- Formulate and testing of bread recipes.- Proper use of special equipment; proofer boxes, MIWE deck ovens Produced all desserts and breads for 6 restaurants and ensured they'er timely delivery.- Set up Ice program, creating craft ice cubes for our 6 restaurants.- Experience working with quick breads, long fermentation, high hydration, brioche, cakes, ice creams & gelato from scratch and mixes and chocolate.

- Maintained a focused and hard working kitchen staff, coached and disciplined employees in order to achieve a valued product.- Instruction of new product and dishes during a new menu roll out.- Expo dinner service, pantry station, vegetable station, broil & grill.- Interacted with VIP guests executing special requests to our specifications.- Actively involved in menu creation, cost control, training, chad catering.- Ability to lead expo with high volume 700-1000.