Train Staff on the line with proper procedures that coincide with Safety and Serve Safe regulations, to also carry themselves in a professional manner. To maintain the cleanliness of the kitchen, All Ordering for the Kitchen, hire staff, discipline as well as letting go of employees. Making weekly schedules, having team meeting. Making new menus as well as daily and weekly specials, and menus for special advents. Meetings with FOH to insure that they are informed as to daily changes

I am currently in the works of opening this restaurant as soon as zoning approves all the work. Will run the day to day operations, to include staffing,ordering,advertising,cooking and catering

To prep salad station with cutting and chiffonade Lettuce, Julian various vegetables, dice fruit and general stocking of station. Using deep fryer and grill. Also stocking Dessert station. I have to make Salad dressings,whip cream, vinaigrette's