department operation,Lead team members,all paperwork dealing with new hire,payroll,food ordering,labor control, food production.

Every day operation, food,Labor control. Menu Design,Event planning,Training overview for new staff.

American Culinary Federation, member since 2013.HONORS ANDACTIVITIESManager of the Quarter, January 2006 Premier Foods (Wendy's),Philadelphia, PARedcross, SEPA Chapter. Philadelphia PA(Southeast Pennsylvania)Disaster Team Leader, Food and Beverage managerCertificate of Completion, Mass Casualties II, 2011.Disaster Team Leader,Trainer. E.R.V Coordinator for hurricane sandy.(Princeton N.J)Asst. Kitchen Manager for kitchen 6&5• Responsible for all aspects of meal preparation, clean-up, and generalupkeep of the kitchen.• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.• Reported directly to the Director of Operations during a weekly meeting.• Responsible for ordering all food and supplies and adhering to anapproved expense budget.• Maintained accurate records of all foods purchased and/or stored in amethod to• Maintain in good standings with the Department of Health.• Responsible for maintaining accurate inventory of all kitchen supplies.• Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible for setting up serving lines, garnishing food items, andapplying food protection and sanitation measures.• Responsible for receiving and properly storing supply shipments.*Hurricane Sandy, Princeton N.J*Philadelphia Flooding*Staten Island ,Hurricane Sandy, N.Y*Jersey City, New Jersey*Mannyunk, Flood, Pennsylvania

Successfully managed growth as dining club grew from 10 to 110members. Stabilized all key positions and significantly reduced turnover.• Catering revenues contributed 50% of total sales - a 45% increaseachieved over a 7-year period.• Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible for setting up serving lines, garnishing food items, andapplying food protection and sanitation measures.• Responsible for receiving and properly storing supply shipments.• Responsible for therapeutic diets, recipe ingredients, adherence to hearthealthy guidelines and dietary restrictions• Maintained effective communication and leadership with production andservice staff in quality food production environment.• Ensured a pleasurable dining experience for residents, family members,guests, and staff, through effective management and consistentpreparation and delivery of quality food.

Hire and training of all new kitchen employees. run a well trained and organized team, lead my team to become the best restaurant in the concept.

• Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible for setting up serving lines, and applying food protectionand sanitation measures.• Responsible for receiving and properly storing supply shipments.

Responsible for all aspects of meal preparation, clean-up, and generalupkeep of the kitchen.• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.• Reported directly to the Director of Operations during a weekly meeting.• Responsible for ordering all food and supplies and adhering to anapproved expense budget.• Maintained accurate records of all foods purchased and/or stored in amethod to• maintain in good standings with the Department of Health.• Responsible for maintaining accurate inventory of all kitchen supplies.

Trained new staff, Food ordering, labor cost• Assist with public relations, food service, and register control.• Resolve customer complaints in high-pressure environment.• Handled cash and credit card transactions• Responsible for overall running of two kitchens.• Oversee kitchen and twenty-seven additional staff.• Responsible for cost and quality control, production and food cost.

Philadelphia Nursing Home 2100 Girard Ave, Philadelphia ,Pa• Responsible for all aspects of meal preparation, clean-up, and generalupkeep of the kitchen.• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.• Reported directly to the Director of Operations during a weekly meeting.• Responsible for ordering all food and supplies and adhering to anapproved expense budget.• Maintained accurate records of all foods purchased and/or stored in amethod to• Maintain in good standings with the Department of Health.• Responsible for maintaining accurate inventory of all kitchen supplies.• Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible for setting up serving lines, garnishing food items, andapplying food protection and sanitation measures.• Responsible for receiving and properly storing supply shipments.

Bird of Paradise Cafe Christiansted, St. Croix• 90-seat restaurant - two settings for dinner, all inclusive concepts.Supervise head chef, sous chef, pastry chef, and 10 additional staff.• Trained all staff with exception of sous and head chefs.• Run complete party system with twenty sections, including breakfast,lunch, grade manager, vegetables, roasts and sauces, soups, butchering,buffet runners and sanitation section.• Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible for setting up serving lines, garnishing food items, andapplying food protection and sanitation measures.• Responsible for receiving and properly storing supply shipments.

I• Responsible for all aspects of meal preparation, clean-up, and generalupkeep of the kitchen.• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.• Reported directly to the Director of Operations during a weekly meeting.• Responsible for ordering all food and supplies and adhering to anapproved expense budget.• Maintained accurate records of all foods purchased and/or stored in amethod to• Maintain in good standings with the Department of Health.• Responsible for maintaining accurate inventory of all kitchen supplies.