Produced innovative menu offerings to promote company awareness and customer satisfaction.Trained and motivated employees to perform daily business functions.Employed prompt decision-making and in-depth research to resolve issues.Put together realistic budgets based upon costs and fees for successfully operating business.

Put together realistic budgets based upon costs and fees for successfully operating business.Employed prompt decision-making and in-depth research to resolve issues.Worked closely with head chef to create banquet menu for event guests.Trained and motivated employees to perform daily business functions.Produced innovative menu offerings to promote company awareness and customer satisfaction.

Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.Recruited, selected and trained competent food service personnel.Monitored and evaluated food supplies and confirmed performance within established budget and in compliance with local, state and federal health regulations.Evaluated employee performance and made recommendations to food services director concerning wage and salary adjustments, hiring, terminations and… Show more Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.Recruited, selected and trained competent food service personnel.Monitored and evaluated food supplies and confirmed performance within established budget and in compliance with local, state and federal health regulations.Evaluated employee performance and made recommendations to food services director concerning wage and salary adjustments, hiring, terminations and transfers.Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions. Show less

Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.Created new dessert items for seasonal and special events.Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.