Take and Bake Lasagnas and Pizza, Quality Salads, 36-hour Focaccia and Delectable Desserts

Take and Bake Lasagnas and Pizza, Quality Salads, 36-hour Focaccia and Delectable Desserts

Introducing Boss Defrost…the new way to thaw frozen food. Boss Defrost is an innovative new kitchen appliance that mimics the USDA’s running water method for thawing food but uses 98.5% less water. Its’s NSF-certified, portable, affordable and sustainable. (Boss Defrost retails for $299.99 + tax + S&H) Save Water. Save Time. Save Money. Chefs can own the solution and transform a wasteful industry standard into a sustainable one. I’m inviting you to be a part of this change. Boss Defrost will reduce your variable monthly water bill. Boss Defrost is portable and adaptable so you can also free your sink. Field tests indicate Boss Defrost reduces overall thaw times – and who doesn’t like a little more efficiency?

-Ensured daily completion of P&L statement, while delivering on clients and Aramark's financial targets-Created value by maintaining efficient operations, appropriate cost controls and profit management.-Leveraged coaching model to engage and develop team members to their fullest potential, while ensuring that each associate exceeded their goals.-Maintained a safe and healthy environment for clients, customers, and employees while complying with all health departments rules and regulations.

- Train and manage kitchen personnel and supervise all related culinary activities.- Estimate food consumption and maintain consistent food costs- Select and develop recipes, standardize production recipes to ensure consistent quality and customer satisfaction-Maintain the highest quality standards and presentation technique-Ensure prooper equipment operation and maintain proper safety and sanitation in the kitchen

-In charge of menu development and implementation with a focus on authentic Spanish tapas and seasonal items. -Implemented purchasing and inventory program to consistently control food costs and food waste-Responsible to all staff hiring, continuous staff training, and scheduling while maintaining our labor costs goals.-Planned and executed banquets and catering events for up to 200 people.-In depth experience with all FOH operations

-In charge of organization and food preparation for all catering events for up to 300 people-Implemented extensive food quality program- Assisted owner with food ordering and menu planning

-Prep and Line cook at this award winning pintxo bar (tapas bar in Basque)