Professional & Personal Chef with 9+ years experience as a Personal Chef and supervising high-volume restaurant food service. Capable of managing and motivating staff while adhering to strict food quality standards. Extremely motivated to constantly develop my skills, creativity and grow professionally while maximizing guest satisfaction.

- Overseeing daily operations including food preparation, plating execution while maintaining propersanitation and quality control standards- Monthly inventory recording and reporting to ensure budget requirements- Responsible for all kitchen stations, preparation team and as well asExpediter during services

-Interviewing, hiring and training of employees; overseeing daily operationsincluding food preparation, plating execution while maintaining propersanitation and quality control standards-Modernization of all menus including cost analysis in addition to inventorymanagement to ensure proper food rotation maximize quest satisfaction-Relationship development with local purveyors to secure competitive pricepoints and streamlined ordering capabilities to keep food cost below 25%

-Training of employees and managers for recipe execution, scheduling, andadministrative reports including Daily Purchase to Sales, Weekly PerpetualSales Report, Daily Waste Tracking and DOH walk-throughs-Maintained weekly food cost below budgeted 29.6% and labor belowbudgeted 11.5%; Performed weekly inventory to generate PTD OpsStatement to ensure budget requirements-Responsible for all kitchen stations, preparation team and as well asExpediter during services with over 400+ covers

-Supervise daily kitchen operations and new establishment of S.O.P tocontrol strict product standards and overall restaurant proficiency-Hire and train employees to develop integral skills and retention whileincreasing overall restaurant profitability - $3m Sales-Perform final quality assurance as Expediter during each service-Monitor monthly sales and inventory reports to ensure proper organizationto minimize waste and keep food cost under 30%-Seasonal recipe and menu development while working with localpurveyors to ensure product quality and sensible ordering

-Development of seasonal menus and private, special occasion multicourse dinners plus catering for 1,000+ guests-Maintained an exclusive all organic diet program for 20+ private clients;Responsible for maintaining client contact, specific dietary requests andoverall program satisfaction.

-Entire menu was comprised of 100% local meat, seafood and produce;responsible for weekly and seasonal menu specials-Managed on-site vegetable garden for use in the Cafe and to instructhome gardening techniques for children and the community