Inspected kitchens to observe food preparationquality and service, food appearance andcleanliness of production and service areas.Utilized proper cleaning techniques to sanitizecounters and utensils used in the preparation of rawmeat, poultry, fish and eggs.Initiated training for team members on sushi andjapanese culinary techniques to improveproductivity and increase kitchen workflows.Mentored more than 4 kitchen staff at all levels toprepare each for demanding roles.

Placed food orders with suppliers on weekly basis,taking into account kitchen budget and expecteddemands.Scheduled and received food and beveragedeliveries, adhering to food cost and budget.Evaluated inventory levels on weekly basis andplaced orders to restock fresh ingredients andvarious items before supplies ran out.Oversaw scheduling, inventory management andsupply ordering to maintain fully stocked kitchen.Controlled costs and optimized spending viarestructuring of budgets for labor, capital assets andinventory purchasing .

Developed and updated spreadsheets and databases to track, analyze and report onperformance and sales data.Performed research to collect and record patientsdata.Performed general office duties, including answeringmulti-line phone system, routing calls, deliveringmessages to staff and greeting visitors.Managed databases converting complex data intoeasy-to-interpret data.Monitored dentist's work calendar and scheduledappointments, meetings and travel.