Corporate Catering Food Service / Full Service Catering International Cuisine & New American Specialty Catering / Menu Development Special Events / Conferences / Weddings / Galas Private Dinner Parties

Teach participants French Technique based ACF Curriculum Professional Demonstrations, Instruct on Knife Skills, Food Preparation, Catering and Quantities Food budgeting, Culinary Math, Food Plating, Menu Creation Sanitation Program/ Instruct students on current NYC Food Handlers Requirements which is a 5 day course in the Curriculum and allow them to test @ NYC Health Department & Mental Hygiene Efficient in data management programs such as Pro, Orbound/ Einstein, EdConnect and EdExpress used for Data Flow of student affairs, evaluations, and career structuring and working with financial aid administers using COD and TFC

Contributed to building revenue by incorporating new sanitation program Innovative Menu Creation and development Managing a staff of 35, Food & Labor cost management, Daily Specials Catering Banquet Events Expediting, Executing Breakfast, Lunch, Brunch, & Dinner Proficient in Eatec, Time Pro, Excel, Micros

Contributed to building revenue by implementing new strategies for more efficient production Coordinated and executed catering services, both on and off site for events ranging from large event parties to conferences and in house banquet event orders Managed a staff 28 prep cooks, line cooks & porters Maintained food & labor cost Menu development Interviewing, training new staff Executing Expediting Proficient in Eatec, Time Pro and Micros

Contribute to building revenue by revising catering menu and new sanitation procedures Managing a staff of 21 Food Cost Management Purchasing, Menu Costing, Creating Specials, Catering in house & offsite, Catering Buy Out parties Expediting Fabricating Pork, Beef, Poultry and Fish – Preparing Stocks, Sauces, and Soups

Purchasing, Menu Costing, Creating Specials, Catering/ in house / offsite, Catering Buy Out parties Expediting, Fabricating Pork, Beef, Poultry and Fish – Preparing Stocks, Sauces, and Soups

Working with Executive Chef to insure proper operation of account.Duties included: Inventory/ Purchasing, Equipment Purchasing, Costing Menu ItemsDevelopment of nutrition based meals for team meals

Expediting, maintaining a work log that included monitoring time and temperature to insure food quality.Maintaining a system of sanitation