· Coordinate the Certified Culinary Educator (C.C.E.) and Certified Executive Pastry Chef (C.E.P.C.) practical and online
exams with the American Culinary Federation.
· Designed, implemented, and supervised the development and concepts of all kitchens, menus, and themes of all diningrelated aspects of the various programs.
· Improve kitchen efficiency and cost-effective
· Ensure that all equipment and facilities meet accreditation standards.
· Led department in standardizing culinary processes that resulted in achieving accreditation inspection scores.
· Establish/monitor schedules and curriculum assignments for the chef instructors

Designed, implemented, and supervised the development and concepts of restaurants, kitchens, menus, and themes of all dining-related aspects of the restaurants, now internationally known for their superior and innovative cuisines
· Promote established kitchen culture and positive work environment
· Inventory controls and product quality
· Oversee food and safety committee, yielding monthly sanitation scores of 99%

• Responsibility for supervising Chef instructors
• Supervise every day’s meal’s preparation from the students and chef instructors
• Ensure that all equipment and facilities meet accreditation standards
• Create the menus and supervise in food preparation for the school’s fine dining restaurant
• Supervise and validate the weekly orderings from the chefs instructors
• Participate in updating the institute’s recipe books
• Establish the schedules and the course assignments for the chefs instructors
Specialty in international cuisine
Direct and coordinate corporate team building and chef club events

• Pastry and baking goods teaching methods
• World cuisine teaching methods
• Maintain a clean and safe environment in the kitchen and classroom
• Use oral and written communication techniques

• Pastry and baking goods teaching methods
• Maintain a clean and safe environment in the kitchen and classroom
• Use oral and written communication techniques

• Pastry and baking goods making
• Fine dining style desserts
• Large production banqueting style
• Recruitment and training of future employees
• Food costs and orderings
• Running all the operations of the pastry department
• Pastry menu planning

• Large production banqueting style
• Fine dining style cooking and plating
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions