Dennis Boskey Email and Phone Number
While after serving in the Marine Corps, I transitioned into the culinary industry gaining over twenty years of experience, primarily in management roles. My time in the Marine Corps has instilled in me discipline, leadership skills, and a strong work ethic, which I have applied to my career in the culinary field. Throughout my years in the industry, I have successfully managed various establishments, overseeing kitchen operations, menu planning, staff training, and ensuring optimal customer satisfaction. With my background in the military and extensive expertise in culinary management, I bring a unique combination of skills, dedication, and professionalism to any culinary role I undertake.
Perkins Management Group
View- Employees:
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Deputy Corporate Chef Of TrainingPerkins Management Group Mar 2024 - Present -
ChefLevy Restaurants Sep 2023 - Mar 2024 -
Sous ChefHampton Lakes Jan 2017 - Mar 2023 -
Sous ChefJameson Charhouse Apr 2013 - Sep 2016
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Executive Sous ChefSilvia European Cafe 2008 - 2011
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Production ManagerSodexo Jun 2002 - Mar 2007 -
MarineUnited States Marine Corps Feb 1998 - May 2002
Dennis Boskey Skills
Dennis Boskey Education Details
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Business Administration And Management, General
Frequently Asked Questions about Dennis Boskey
What company does Dennis Boskey work for?
Dennis Boskey works for Perkins Management Group
What is Dennis Boskey's role at the current company?
Dennis Boskey's current role is Culinary Artist with over a decade of food service managerial experience.
What schools did Dennis Boskey attend?
Dennis Boskey attended Technical College Of The Lowcountry.
What are some of Dennis Boskey's interests?
Dennis Boskey has interest in Social Services, Children, Economic Empowerment, Civil Rights And Social Action, Environment, Education, Human Rights.
What skills is Dennis Boskey known for?
Dennis Boskey has skills like Food Safety, Food Technology, Microsoft Word, Organizational Leadership, Organizational Effectiveness, Time Management, Creative Problem Solving, Menu Development, Catering, Haccp, Menu Costing, Labor Management.
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