Se'An Mudd Email & Phone Number

West Covina, CA, US

Brought in to elevate the kitchen operations for this non-profit private club. Changed operational focus to be profitable despite non-profit status. Improved team morale, cleanliness, sanitation, food quality and seasonality. Overseeing culinary operations by setting pars for ordering and prep, overseeing all facets of meal service by working on the line.

Los Angeles, US

Oversaw culinary operations for two locations. Involved in the development of recipes and systems to improve company performance. Integrated and instituted systems and documentation for the company to have history for comparison from year to year. Improved sanitation practices to ensure Health Department compliance (scores for both locations in the upper.

Managed the day to day operations for this location. I was in charge of purchasing, production levels, hiring and termination of employees. I managed food and labor costs as well. I dropped food cost percentage by 4 percentage point upon taking over the position and again by 3 points right before leaving.

Black Bottom Soul Food Café, North Hollywood, CAInvolved in all facets of this start up. Kitchen design set up and equipment procurement. Assisted with menu engineering and kitchen training feedback. Assisted in safety and sanitation systems to ensure health department compliance. Development of inventory, purchase tracking and cost control.

Managed takeover of casino from previous owners. Developed recipes and plating specs in conjunction with Executive Chef. Hired, trained, and coached kitchen staff of 58 in a 24/7 environment. In charge of day to day operations. Input of schedule into computer system and auditing of kitchen hours for payroll. Development of new menu items in conjunction.

US

Costed entire menu to assist profitability. Instituted weekly food inventories to control food costs. Started programs to track and monitor kitchen purchases. Improved food quality through hands on teaching. Started Shoes for Crews program to improve worker safety. Created all special menus and oversaw food execution during service. In charge of.

Came in and immediately developed systems to get food cost under control (38%). Instituted programs to track and monitor kitchen purchases. Maintained a food cost in the 31-32% range. Instituted weekly inventories. Started an aggressive training regimen for the staff to improve consistency and cooking techniques. Trained the sous chefs to cost their dishes.

Instituted sanitation and organization systems to help the restaurant run smoothly. Learned culinary style of the restaurant and added menu items. Scheduling for the kitchen. Developed recipes for Paella on the Patio program. Directly oversaw all facets of the kitchen operations: food cost, labor cost, direct expenses. And r & m. Developed prep lists and.

Dallas, Texas, US

Started as an hourly employee, a coordinator. Went on to open 5 restaturants for the company and pioneered the RTM position. Responsibilities included developing trainers in on-going training at the restaurant level as well as new restaurant openings. Had covered shifts in 10 different Maggiano’s around the country. Had been instrumental in developing the.

Aos, Culinary Arts

Diploma, Institutional Food Service