Established menu and directed food preparation staff supervision, food inventory control, and vendor negotiations. Catered multitude of formal affairs for up to 500 people. Demonstrated continuous commitment to reducing food and labor costs. Trained employees in customer service and food preparation procedures in line with high-end establishment standards. - Restaurant Operations Management- Award-Winning Menu Creation - International Culinary Experience- Personal Oversight/Management - Staff Training/Development- Cost Containment - Special Events Development- Quality Assurance - Enforcing strict health and hygiene standards in the cooking & food preparation area (HACCP). - Strong desire to instill good practice and procedures in those working with you. - Mentoring, training and supporting junior chefs. - Ability to bring creative and commercially viable new lines to the market before any competitors does. - Able to communicate well with both superiors and subordinates. - Can accurately estimate food and labor costs. - Enforcing strict health and hygiene standards in the cooking & food preparation area.

- Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies. - Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence. - Giving both positive and negative feedback to kitchen staff on a daily basis. - Providing appropriate training for all members of staff. - Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative records are updated. - Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior managers. - Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time. - Developing and maintain good working relationships throughout the catering team. - planning menus - making sure food is of the right quality and price and is produced on time - managing stock - ordering food from suppliers - controlling a budget and keeping accurate records - organizing the staff duty rot

Supervision for food and drink, follow up quality, service and cost control, Supervising and coordinating the function of working in dining rooms, cooking and all related locations. - Ensuring quality and quantity of foodstuffs according to standards and specifications as determined by the restaurant chef. - Supervision for food and drink, follow up quality, service and cost control. - Supervising and coordinating the function of working in dining rooms. Cooking and all related locations. - Consult with the chef on the preparation of the list of colors and variety of meals.

- Ensuring quality and quantity of foodstuffs according to standards and specifications as determined by the restaurant chef. - Supervision for food and drink, follow up quality, service and cost control. - Supervising and coordinating the function of working in dining rooms. Cooking and all related locations. - Consult with the chef on the preparation of the list of colors and variety of meal

- Cooked and prepared food according to recipes. - Cut, trimmed and boned meats and poultry for cooking. - Provided support to chef and production leadership to subordinates. - Portioned cooked foods according to size of portions and methods of garnishing. - Cleaned and sanitized equipment used. - Prepared and maintained the station used for prep cooks. - Maintained sanitary working environment at all times. - Responsible for following resort recipes and ensured Galaxy quality of meals for guests. - Responsible for promoting positive morale in kitchen. - Assisted sous chef in the creation of specials, soups et