Suggested presentation change to several preexisting catering platters enhancing the aesthetic appeal for increased salesRearranged the retail store design to better suit the service needs of the customerCreated invoices for caterings and logged them in company accounting systemExecuted and delivered caterings and prepared hot entrees, cold appetizers and platters, pastas and focaccia

Developed monthly menu specials with Chef de CuisineCross trained through grill, sauté and salad stations and performed action stations including breakfast, pasta, prime rib, and steamshipCatered in house large volume events, specializing in weddings

Managed pizzas, salads and various other garde manger applications for serviceProduced fresh ravioli, bread and pastries for lunch and dinner service

Worked closely with Chef Fritz Gitschner, CMC on "Chef's Table" eventsConceptualized and executed daily amuse bouche for formal dining room serviceApprenticed cake production and decoration resulting in honed pastry techniquesConducted tableside and a la carte dessert preparations

recipe booklets, checked in registered guests, and assisted with Chef instruction to class participantsConstructed accurate ingredient requisitions while maintaining proper inventory levels

Taught safety, sanitation, and basic knife skills to a class of 24 high school studentsScheduled and planned events for potential clients Created and designed menus, produced budgets and prep lists for employees

Completed food preparation, execution and plating Received and stored shipments and maintained safe health code regimens