In-home personal and private chef services specializing in weekly meal prep and planning, dinner parties, and "bring the restaurant to you" experiences.Services include:• Weekly in-home meal planning and prep• Bring the restaurant to you experiences for 2-4 people based on schedule, budget, food allergy, and preference. • Dinner party catering with a pre-approved menu based on schedule, budget, event theme, food allergy, and preference.

• Achieved food cost under 21% through effective management of all new product development.• Increased guest check by $0.15 by testing and implementing new “shareables” menu category.• Decreased average ticket time to under 8 minutes by leveraging current strengths of operations team in seasonal menu innovation. • Partnered with outside vendor to develop, manage, and implement a speed scratch pancake batter, maintaining quality, increasing consistency, reducing labor, and… Show more • Achieved food cost under 21% through effective management of all new product development.• Increased guest check by $0.15 by testing and implementing new “shareables” menu category.• Decreased average ticket time to under 8 minutes by leveraging current strengths of operations team in seasonal menu innovation. • Partnered with outside vendor to develop, manage, and implement a speed scratch pancake batter, maintaining quality, increasing consistency, reducing labor, and eliminating 5 single use SKU’s.• Developed new recipe format with visual support at each step of specifications and recipes. • Optimized LTO timeline to include guest insight panels, adding guest insight and intent to purchase data while avoiding any resulting increase in timeline. Show less

• Prepared and executed internal and external food showings.• Organized and documented products and samples received to the test kitchen.• Collaborated with vendor providing all information needed to calculate nutritionals.• Proofed support materials for all features, tests and product enhancements.• Maintained test kitchen equipment and cleanliness.

• Learned and excelled at fabricating top sirloin and tenderloin with high yield. • Mastered best breakfast practices; ensuring tickets were selling quickly and completely.• Contributed to daily specials and new menu items, utilizing product in excess.• Balanced work and school while performing at a high level in both areas.

•Independently executed lunch services for 25-75.•Accountable for stocking, inventory, cleanliness and presentation standards.•Introduced to menu pricing, food costing, labor management and projected budgets.

•Awarded Employee in Action (of the quarter) out of 50 BOH employees, August 2011.•Worked cleanly and consistently in a high volume resort environment.•Introduced to good breakfast, buffet and brunch practices.•Led service, selling a high volume of tickets with respect to station loads and ticket times.•Focused on making stations more efficient and cleaner through establishing best practices.