• Assisted the executive chef in the management of all culinary operations.• Developed and executed creative and effective menus.• Reorganized the kitchen space to ensure a more productive and streamlined operation.• Monitored employee productivity and kitchen related spending to ensure optimum efficiency.• Consistently maintained kitchen labor costs under 10% and food cost at 23%.

• Able to expertly prepare and run all stations on the line.• Managed inventory control processes such as food ordering.• Trained kitchen staff in the proper operating procedures of all equipment, utensils and machinery.• Headed kitchen operations in the absence of the executive sous chef.• Assisted executive chef and restaurant owners in the research and development of new menus.

• Organized and executed all banquets and special events, serving up to 3,000 people.• Consistently received high ratings on post event customer feedback.• Utilized artistic background to create exquisite, eye catching showpieces.• Negotiated with vendors on food supplies of up to $4.8M annually.• Maintained banquet food and labor costs at ideal numbers, well below industry standards.

• Managed kitchen staff of 20 in efficient food preparation for high volume restaurant and brewery.• Consistently kept both restaurant food costs and kitchen labor costs below industry standards. • Implemented a creative and eclectic menu using local and organic ingredients.• Planned and prepared VIP tastings for food critics, celebrities, and publications.• Organized special events catering up to 500 people.