Initiated and maintained a control of food inventory. Raised the level of service for the establishment.

-Excellent knife skills-Tremendous experience breaking down Protein loins into uniform portions as well as whole fish to useable filets.-Lowered food cost from 36% to sub 30% in first year as Executive Chef-Created a learning and growing environment for employees using accountability and praise to develop trust and cohesion- Contributed to company wide sales growth from 3.4 million to 12.2 million-Instrumental in the planning for construction of new restaurants-Worked directly with the owner to develop a menu that suited his tastes and pleased guests -Assisted in company growth from 1 location to 6 locations-Developed and maintained scheduling staff of over 40 employees in 3 kitchens in one location. While maintaining scheduling for two other locations with a cumulative staff of 53-Maintained profitability during traditionally slow seasonal periods -Implemented bi-weekly inventory system to work directly in conjunction with food cost accountability-Presented quarterly budget results via Power Point presentations to investors-Participated in many non profit benefits for The Food Bank Of Monmouth County, Tuberous sclerosis fund, Holiday express and more-Performed many cooking demonstrations both in person and video.(Including Washington D.C. Morning show on NBC) -Evaluated the cost of each recipe to within fractions of a dollar to maximize profitability, insure a true food cost and prevent theft