I help oversee the dining room staff and operations to assure that all guests receive the high standards of service that the company promises to provide. I also work with the kitchen to provide seamless transfer of food to the dining room and assure that timing of these events are as needed to achieve efficiency. I also help arrange and oversee private dining events.

Provided culinary oversight and execution for large private events for the restaurant group. This involved preparing and organizing the food, and crew to achieve the high expectations of the guest and company.

I am in charge of manging a crew of cooks, creating and exicuting daily dinner specials (3-5 plates per night). I do food inventory and ordering daily, as well as plate dishes and make sure that all are as expected. I mange food cost, write seasonal menus, and make the kitchen schedule, and hire new cooks.

I am trained to proficiently operate any station in the restaurant as well as create dinner specials, contribute menu items, maintain a clean, organized restaurant as well as train new staff.

I overseen the daily operations of the kitchen. Scheduled staff, created dinner specials, maintain food quality, proper sanitation, organization, menu planning and execution. I also took inventory and ordered food, while calculating and maintaining appropriate food costs.

My daily tasks varied depending on the satation I was assigned. however, I was responsible for making sure that there was enough fresh baked bread, manning one of the primary kitchen stations; Saute, Grill, Garde Manger, Expo, or desserts. With this would come all typical responsibilities of a station, maintaining fresh product, high sanitation, organization, and time management.

I line cooked, or buffet cooked for general dinner service most of the time. I also facilitated to large banquets or dinner groups in excess of 400 people.