• Assisting the Executive Chef with planning seasonal menus in the banquet events and the restaurant• Managing stock orders, inventory, scheduling, payroll, sanitation, and many other responsibilities.• Maintaining a hygienic kitchen for safety standards using coordination skills• Taking responsibility for everything exiting the kitchen.• Responsible for supervising staff of 12 members.• Responsible for scrutinizing all kitchen operations, including buffets, banquets, and the restaurant.• Boosting the staff to improve productivity• Experience on artistic plating designs and specializing in seasonal local ingredients• Specializing in the development of sushi art• Skilled on garde manger• Knowledge in baking

• Responsible for all aspects of the kitchen• Developed daily special and new dinner menu to reflect more consistent quality service• Maintained food cost analysis, budgeting and purchasing• Responsible for ordering and inventory• Trained new line cooks• Creating weekly dinner buffet menu• Maintaining an organized and clean kitchen for safety standards