Manage kitchen staff and run entire back of house operation when the chef is away· Screen prospective team members that will help the growth of the restaurant· Create recipes per chef’s menu· Employ organizational skills to complete daily tasks for the restaurant such asaccounting for inventory and ordering food, supplies, and multiple items for the floor andback of house.· Create relationships with customers to build clientele· Open and close shop· Worked the Grill, Fry, Garde Manger, and Sauté stations· Solve problematic situations as they arise between customers, employees, andbusiness discrepancies· Utilize managerial skills for team building and helping employees use their timeeffectively· Followed proper food handling protocols

· Worked the Grill, Fry, Garde Manger, Prep, and Sauté stations · Followed proper food handling protocols · Create recipes per chef’s menu · Employ organizational skills to complete daily tasks for the restaurant such as accounting for inventory and ordering food, supplies, and multiple items for the floor and back of house.

· Manage kitchen staff and run entire back of house operation when the chef is away · Screen prospective team members that will help the growth of the restaurant · Create recipes per chef’s menu · Employ organizational skills to complete daily tasks for the restaurant such as accounting for inventory and ordering food, supplies, and multiple items for the floor and back of house. · Create relationships with customers to build clientele · Open and close shop · Worked the Grill, Fry, Garde Manger, and Sauté stations · Solve problematic situations as they arise between customers, employees, and business discrepancies · Utilize managerial skills for team building and helping employees use their time effectively · Followed proper food handling protocols

· Manage kitchen staff and run entire back of house operation when the chef is away · Work closely with head chef and executive chefs · Screen prospective team members that will help the growth of the restaurant · Employ organizational skills to complete daily tasks for the restaurant such as accounting for inventory and ordering food, supplies, and multiple items for the floor and back of house · Utilize managerial skills for team building and helping employees use their time effectively · Create relationships with customers to build clientele · Solve problematic situations as they arise between customers, employees, and business discrepancies

· Worked in BOH kitchen for show Beat Bobby Flay. · Organized and cleaned equipment for show. · Shopped for ingredients for Food Network kitchens and Beat Bobby Flay. · Prepared dishes and food beauties for tv/pictures. · Helped chefs with recipe prep and cooking.

· Delegated roles on the sales floor · Provided service for customers · Open and closed shops · Managed large amounts of shipment from warehouse to store and consistently prepared the stockroom for the inflow of shipment · Managed day to day opening and closing cash flow

· Worked the Grill, Fry, and Garde Manger stations cooking for dinner services, buyouts, and multiple parties · Followed proper food handling protocols

· Worked the Garde Manger, Poissionier, Saucier, and Pastry stations as part of the 600 hours of hands-on practical training in classic Culinary Arts techniques