Menue planning,costing,plate presentations, setup and breakdown of events.Table service or buffet,Wine dinners in home.No event too small or too big.

Strategically developed effective marketing plans to increase sales and profits while managing costs. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Led and directed team members on effective methods, operations and procedures. Prepared for and executed new menu implementations. Developed, implemented and managed business plans to promote profitable food and beverage sales. Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant. Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties. Skillfully interacted with external vendors to obtain the best quality in pricing and product. Maintained a safe working and guest environment to reduce the risk of injury and accidents. Supervised kitchen staff of 20+ people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Set standard of high quality and freshness by purchasing and using seasonal ingredients and produce from local growers.

Purchasing quality and costing control effective. Mentoring and training in continental cuisine.Recipes and plate presentations

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Reduced food costs by 21 percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant. Maintained updated knowledge of local competition and restaurant industry trends. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Achieved and exceeded performance, budget and team goals. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties. Skillfully interacted with external vendors to obtain the best quality in pricing and product.Maintained a safe working and guest environment to reduce the risk of injury and accidents.Prepared for and executed new menu implementations. Led and directed team members on effective methods, operations and procedures. Strategically developed effective marketing plans to increase sales and profits while managing costs. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Expertly managed 25 staff and maintained appropriate staffing levels throughout shifts. Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Expertly managed 25 staff and maintained appropriate staffing levels throughout shifts. Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes. Maintained updated knowledge of local competition and restaurant industry trends. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Achieved and exceeded performance, budget and team goals. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Prepared operational reports and analyses and made appropriate recommendations abou t progress and negative trends.

Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties. Skillfully interacted with external vendors to obtain the best quality in pricing and product.Maintained a safe working and guest environment to reduce the risk of injury and accidents.Prepared for and executed new menu implementations. Led and directed team members on effective methods, operations and procedures.

Strategically developed effective marketing plans to increase sales and profits while managing costs. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Led and directed team members on effective methods, operations and procedures. Prepared for and executed new menu implementations.Developed, implemented and managed business plans to promote profitable food and beverage sales. Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.