Advising, mentoring, culinary businesses on procedures, techniques, methods to streamline operations, ensure up to date cohesive crew training strategies, skill set reinforcement unifying management vision with culinary efforts to reflect team goals and enhance customer satisfaction.Recipe\ Menu Development\ Standardization\Back of the House Kitchen Crew Skills Training\ Inventory oversight and utilization records\Employee scheduling'; Procedural foodservice sanitation pursuant to… Show more Advising, mentoring, culinary businesses on procedures, techniques, methods to streamline operations, ensure up to date cohesive crew training strategies, skill set reinforcement unifying management vision with culinary efforts to reflect team goals and enhance customer satisfaction.Recipe\ Menu Development\ Standardization\Back of the House Kitchen Crew Skills Training\ Inventory oversight and utilization records\Employee scheduling'; Procedural foodservice sanitation pursuant to SERVSAFE, HACCP and OSHA program definitions. Show less

Oversight and preparation of Buffet, AlaCarte, and Banquets. Menu development; Production schedules, Catering, casual and premier; Inventory control, product utilization, foodservice logistics, employee training support and evalution.

Oversight management of Foodservice operations in support of operation Afghan Freedom as dining facillities managment, personnel managment; instruction, oversight and documentation of Sanitary Standards throughout all phases of these foodservice operations. FoodService purchasing, storage; production oversight, product utilization via standardized recipes and cycle menus.

Oversight managment of DFAC operations on production shift preparing meals for Coalitiion troops in Iraq and Afghanistan; responsible for calculation of needed product demonstrated via service volume, ordering thereof; the reception, storage, production, service and utilization management totalling an inventory average of 1.13M$ per month; Supervision and training for a staff of 36 subcontract food service employees, following USDOD guidelines for meal production, health and safety, adhering… Show more Oversight managment of DFAC operations on production shift preparing meals for Coalitiion troops in Iraq and Afghanistan; responsible for calculation of needed product demonstrated via service volume, ordering thereof; the reception, storage, production, service and utilization management totalling an inventory average of 1.13M$ per month; Supervision and training for a staff of 36 subcontract food service employees, following USDOD guidelines for meal production, health and safety, adhering within a 28 day CONOPS cycle menu. Show less