Craig Mcneil Email & Phone Number

Miami/Fort Lauderdale Area

Porto Cervo Miami

Creating and planning all recipes for daily specials. Sourcing fresh produce and ingredients for restaurant. Communicating with all vendors for purchase of produce. Attending Board of Directors meeting for restaurant and resort updates. Orchestrating the kitchen staff in the preparation of all menu items. Facilitating dinner service for guests. Monitoring.

Miami Beach, Florida

Supervise, train and evaluate kitchen staff. Responsible for all BOH purchases and maintaining food cost budgets. Seasonal menu planning, costing and inventing daily specials. Organizing and executing cooking classes for VIP guests. Handling weekly scheduling for all staff. Ensure kitchen compliance with food handling and sanitation regulations.

Responsible for meeting and greeting clients on arrival and planning the weekly Menu. Responsible for ordering, purchasing, inventory, private jet food preparation and hygiene for V.I.P clients renting a high end villa on a short term basis.

Responsible for overseeing daily running of Delicatessen. Dealing with food preparation for private jets, servicing all Delta Airlines, American Airlines and US Airways First Class food and beverage service leaving Turks and Caicos Islands. Responsible for finding new products and shipping from United States of America to the Turks and Caicos Islands..

Head Chef, responsible for daily running of the kitchen, inventory, and QuickBooks, preparation and execution of all dishes. Appearing in numerous publications regarding Bay Bistro’s fresh catch menu and creation of same. Recruiting and training all new kitchen staff. Responsible for planning and organizing weddings and events for Kissing Fish Catering.

Working alongside the Head Chef in facilitating large banquets, weddings and functions. Staffing, scheduling and overseeing the kitchen staff. Responsible for preparing and overseeing bar supper menus and running the 2AA Rosette restaurant.

Assisting the Head Chef and helping the team with daily food service, Catering weddings, Putting together packages for Golfers visiting from U.S.A to play St Andrews Golf Course.

Troon

Commis Chef / Chef De Partie / Junior Sous ChefIntroduced to the kitchen and learned knife skills and basic kitchen hygiene.Gained knowledge about preparation of stocks and sauces and stock rotation, butchering game and local seafood. Upon grasping most aspects of the kitchen I began running the larder section of the kitchen where I started teaching.

Hospitality And Recreation Marketing Operations

Hospitality, English, Maths, Hospitality, Geography