• Managed day-to-day business operations.• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.• Hired, managed and trained kitchen staff.• Delivered 3000 (macro calculated with labels providing ingredients and calories) meals every week to Long Island nutrition retailers.• Launched the brand in 2019 as a small business serving 300-500 meals each week, now, we deliver to all five boroughs of New York and Long Island.• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

• Monitored line processes to maintain consistency in quality, quantity and presentation.• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.• Acted as Head Chef at weddings, social gatherings, bar mitzvahs, and sweet 16s with seating ranging from 80 to 200 people.• Focused on creating new trendy cocktail hour hor D'oeuvres and Stations.

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.• Ensured compliance with quality health and safety requirements for food handling, cleanliness, equipment upkeep, and facility maintenance in accordance with government and industry rules and regulations.• Oversaw business operations, inventory control, and customer service for restaurant.• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.• Provided culinary technique training for new team members in order to boost efficiency and kitchen processes.• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Implemented training program for front of house staff to maintain high standards of customer service.• Designed overall floorplans and coordinated modifications for events and special reservations.• Managed the scheduling of 14 personnel (part time and full-time employees).• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.• Created excel sheets for inventory expenses for both dining and kitchen supplies using Microsoft Office.• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.• Acquired chinaware, glassware, and all necessary maintenance supplies to keep the facility in good working order.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.• Prepared vegetables, sauces, and meats for a 300-person residential retirement home.• Created identical dishes numerous times daily with consistent care, attention to detail and quality.• Helped the Executive Chef with staff budgeting, vendor procurement, and food costing.

• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.