-Supervised all kitchen staff duties, kitchen set-up, clean uniform, sanitation and safety. -Commitment to using only the highest quality ingredients on our recipes. -Maintaining safety and sanitation, supplies and maintenance of the facility. -Responsible of ordering all food and kitchen supplies for the restaurant. -Working side by side with team members, making sure they use recipe book, review cooling procedures clean as you go. -Making sure all areas are clean and sanitized, check equipment be ready for health departament. -Growing the business through superior food quality, service and execution. -Created new revenue streams through cross-training.

•-Supervised all kitchen staff duties, kitchen set-up, sanitation and safety. •-Responsible for scheduling, development and evaluation of kitchen staff. •-Working side by side with team members, making sure they use recipe. •-Head of the Kitchen responsible for all operations and functions of Kitchen. •-Check and review cooling procedures clean as you go.•-Responsible for food cost and kitchen labor.

Supervised food operations of restaurant and Casino with 24/7 open kitchenMonitoring team members, making sure they use recipe book, check for meat and veggies cut speciation, review cooling procedures clean as you goMaking sure all areas are clean and sanitized, check equipment be ready for Health inspectionSupervised Janitors staff, making sure all kitchen floor, walls and equipment is done

-As a Culinary Partner I was in charge of all culinary operations.-Commitment to using only the highest quality ingredients on our recipes. -Maintaining safety and sanitation, supplies and maintenance of the facility.-Check for pars using menu mix, don't over prep, thinking labor.-Working side by side with team members, making sure they use recipe book, check for meat and veggies cut spects, review cooling procedures clean as you go.-Making sure all areas are clean and sanitized, check equipment be ready for Everclean.-Growing the business through superior food quality, service and execution.Created new revenue streams through cross-training.

-Head of the Kitchen responsible for all operations and functions of Kitchen.-Supervised all kitchen staff duties, kitchen set-up, clean uniform, sanitation and safety.-Responsible for scheduling, development and evaluation of kitchen staff.-Working side by side with team members, making sure they use recipe book, check for meat and veggies cut spects, review cooling procedures clean as you go.-Training Managers and kitchen managers for the east and south bay area regions for five years.-Test store for south bay region, implementing and tasting new menu items.-Responsible for food cost and kitchen labor.

-Supervised all food operations of restaurant with 425 chairs capacity.-Responsible of ordering all food and kitchen supplies for the restaurant. -Monitor weekly sales and adjust prep production.-Schedule kitchen labor to a budget, maintaining accurate inventories and extensions.-Initiate periodic quality checks for all products and kitchen walk-through to ensure quality.-Hiring and training of new personnel, determinated staffing levels and evaluations.