Devon Pierre Email & Phone Number

Denver, Co, Us

Scottsdale, Arizona, Us

Manage the culinary department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. I am responsible for the entire operation in the absence of the Executive Chef. Monitor the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. -Support senior leadership by developing and assuming basic management responsibilities-Assumes the role of liaison between all departments within the culinary division and the front restaurant management-Support the executive chef and culinary partners as a culinary leader-Supervise the preparation and cooking of the food items-Develop and implement creative menu items that adhere to the PF Chang standards-Manage hourly employees through scheduling, payroll, training, coaching, mentoring, and hiring-Manage other less senior Sous Chefs-Lead and coach the team toward achieving exceptional guest services and employee satisfaction-Monitor food production, ordering, cost, quality, and consistency on a daily basis-Ensure proper safety and sanitation of all kitchen facilities and equipment

• Helped chef run day to day in house operation’s• Created recipes for testing and demos• Maintained and controlled food cost• Assisted Executive Chef at trade shows

• Oversee all kitchen operations in high volume setting, including quality, execution and financial responsibility• Supervised 25 member team and managed recruiting ,training ,scheduling, purchasing ,inventory, sanitation, menu research and development)• Successfully saved $38 K in food costing in one year while enhancing product quality• Contributed to repeat business and a positive word of mouth publicity, ending the fiscal year with 13% increase in sales• Trained front and back of the house staff in proactive ways of dealing with stressful situations.

• Planned seasonal promotions, maintained food and labor cost• Capitalized on all opportunities to emphasize the importance of great guest service • Remedied restaurant’s prior challenges with delivery and quality consistency

• Head line cook responsible for running and working every station during business hours.• Helped train and develop new employees• Played and active role in control food wastes and proper sanitation methods

Bachelor Of Science (B.S.), Culinary Arts

Associate'S Degree, Culinary Arts/Chef Training