Managing Chef
CurrentManaged a kitchen staff, supervising in all cooking and food prep activities. Skilled at maintaining budgets for each project including the purchase of supplies and ingredients. Maintaining a food cost average of 22%.Specialized in efficient staff management. Focusing on needs that varied from 100 to 800 eaters a day. Built over 150 menus per client needs and wants.Incorporated new recipes, marketing offerings and production systems to help market effectiveness.