Well-seasoned line chef/banquet chef with over 19 years of experience working to please the public by paying close attention to detail and performing numerous tasks under time constraints and environmental pressure. A talent for analyzing problems, developing and simplifying procedures, and finding innovative solutions. Proven ability to self-motivate and use enthusiasm and creativity to enhance job performance. Thorough knowledge and use of food safety procedures and health code requirements.

 Kitchen manager/Chef for restaurant serving Continental cuisine. Procure purchases from food vendors/purveyors. Analyze and ensure proper food cost is met. Manage back of the house operations. Ensure proper food safety handling procedures and health codes are met, maintained a 97% on all health inspections.

Prepared and produced consistent quality service for both restaurant and banquet facility. Assisted in the prep and production of multiple banquets simultaneously. Prepped and cooked restaurant, banquet, and buffet menu; created specials for restaurant menu. Helped to maintain and ensure inventory and food cost goals were met.

 Managed all aspects of food production for 220 bed healthcare facility. Provided consistent quality food preparation with consideration for residents’ dietary needs. Responsible for prepping and cooking for facility in addition to supervising additional kitchen staff.

 Assisted and supervised all aspects of kitchen production. Trained and oversaw new hires. Responsible for purchasing and inventory control.