Kenneth Weis Email and Phone Number

Conceptualized culinary initiatives of multiple prototypes for both brands that delivered on concept, strategy, operational feasibility and cost parameters, while maintaining brand quality, consistent execution and crave-able flavors. Provided cross-functional leadership and support to Hospitality/Culinary Training, Marketing, Supply Chain and Finance departments. Possessing a full rich knowledge of manufacturing procedures and food industry protocol. Provided technical expertise at commercial photography sessions. Developed improvements to culinary operational procedures, strengthened core menu by improving flavors and implementing gold standard formulas. Improved accuracy of the nutritional/allergen data for fast casual concept. Nurtured a culture of safe leadership, creativity, informed learning and innovation. Teamed with senior leadership and held "Brainstorming Ideation" and performed culinary "tastings" on a per project basis. Instrumental in improving the standardization of recipes, kitchen operations and current product inventory through joint departmental sponsored projects. Developed strong vendor relationships and networks. Conducted culinary training sessions, market operations evaluations and supported regional chefs with nationalmenu rollouts, new product tests and “Limited Time Offer” training sessions. Role of culinary standard - bearer.Worked jointly with Supply Chain Management testing and implementing new product inventory.