Created a Sole Proprietorship for Construction sub-contracting

Solely responsible for managing staff schedules, labour costs, food rotation and daily preparation amounts, placing and receiving food orders, and budgeting overall food costs. O Promoted to Sous Chef within three months then to Senior Sous Chef within the year. O Smoothly ran the kitchen during the busiest evenings, weekends, and holidays. ACCOMPLISHMENTS WHILE IN THIS POSITION - Developed entirely new systems for food rotation, quality-control, cleanliness, ordering, and inventory. This system eventually became the standard for all 12 stores in BC. - Achieved a budget surplus for labour and food costs for the year, resulting in our restaurant becoming the nationwide benchmark for all 37 Moxie's franchises.