Chef De Cuisine

• Kitchen Manager for catering company serving Fresh Nutritional cuisine and order all food, controllable, equipment, and supplies for restaurant • Monitor food cost analysis through declining budgets and inventory levels • Work and orchestrate the food flow from production to execution finalizing to delivery.

• Executive Chef and General Manager for restaurant serving Fresh Mexican cuisine, producing 4.5 million in revenues.  • Complete weekly schedules through Hot Schedules for 60+ employees.  • Manage and order all food, controllable, equipment, and supplies for restaurant.  • Monitor food cost analysis through declining budgets and inventory levels. • Forecasted weekly sales and built compendiums for labor and scheduling practices. • Work and orchestrate the food flow from production to execution finalizing with table touches to ensuring overall guest satisfaction.  • Executed cash handling and safe procedures as the opening and closing front of the house manager. • Processed profit and loss numbers weekly through execution of weekly accounts payable, accounts receivable, inventory roll up, and generating the journal entry. • Work and run the dining room as the floor manager from the host stand, to service areas, and bar production while managing the kitchen.

• Supervised 80+ cooks and stewards. • Instituted recipe and menu design of all seasonal menus to include special events and private parties.  • Performed purchasing function for this $13 million casual establishment specializing in Mexican cuisine while maintaining strict HAACP control principles.  • Orchestrated and managed scheduling for all back of the house personnel.• Completed payroll processing for 225 associates.  • Acting liaison for Human Resources for all workers compensation, benefits, risk management and hiring practices and procedures.  • Achieved and maintained a goal of 9.8% labor and a 24% food cost through a perpetual food analysis.

• Supervised 40+ cooks and stewards• Instituted recipe and menu design of all seasonal menus to include special events and private parties • Formulated recipe and production books with line schematics, mise-en-place sheets and batch recipes. • Proven conflict management skills • Strong cognitive skills, including problem analysis, decision making, financial and quantitate reasoning • Order, regulate, and monitor all food purchasing through HAACP concepts • Complete monthly closing inventory reviews and monitor inventory levels for next period within proposed food cost budgetary restraints

• Established vendor contracts • Review man hour reports and manage labor within perimeter of goals • Acted as Manager on Duty during weekends operating as Hotel General Manager • Produced and orchestrated large banquet and catering functions as chef liaison • Approve/Disapprove overtime and leave request • Chef on Duty for five satellite restaurants • Perform discipline in accordance to Marriott handbook regulations • Review Guest Satisfaction Survey scores on a monthly basis making appropriate adjustment as needed to promote guest satisfaction