Chef
CurrentServes as Owner and Head Chef of daily restaurant operations. Improved team to 100% passing rate in ServSafe Certification as well as conducting quarterly online team building. Applied various new innovative techniques to improve daily operations by being an American Culinary Federation member.• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.• Networking through social media and public sites(Facebook,twitter,google,creating webpages)• Using proper safety equipment/procedures when using and cleaning appliances with certain chemicals.(stovetops,grills,steam tables,fridges,freezers)• Investigate and resolve complaints regarding food quality, service, or accommodations.• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.• Maintain food and equipment inventories, and keep inventory records.• Schedule staff hours and assign duties.• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Bookkeeping (computer), Filing quarterly taxes.• Order and purchase equipment and supplies.• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.