Ethanol extraction lab supervisor for Washington States largest indoor Cannabis grow op. Delta CUP, filtration/polishing, solvent recovery, crude to clear processing via thin wipe (KDT6).

"To serve customers the highest quality food, in the least amount of time, in a professional well-run way; Overall, the best in the QSR business". - Cook Out Mission Statement. As a Cook Out Manager I am responsible for the daily operations within the property; adhering to the highest company and personal standards and expectations.

Producing highest quality meals as quickly and safely as possible. Quickly and efficiently accommodate to a wide variety of changing, challenging situations requiring total proficiency in every aspect of my restaurants BOH. Basically, I've been doing this for over twenty five years. I'm not here to play games, so I'm going to speak my mind, and you'd be lucky to have me on your team.

540-341-2044Plans and directs the preparation and serving of all food in the kitchen. Determines the quantities of each food to be prepared daily. Assumes responsibility for the security of food and supplies. Accepts food shipments into the store, signing invoices only after each order has been verified. Reports to the Acting General Managerany faulty or inferior quality food which is received. Maintains a correct monthly inventory. Orders on a bi-weekly basis all necessary supplies. Supervises the storage and care of foods and supplies. Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both inflavour and appearance before it is served. Supervises and participates in the preparation and serving of food. Assigns, directs, plans and supervises the work of kitchen employees. Supervises and instructs in the safe, proper, and efficient use of all kitchen equipment. Instructs new employees in performing their assigned tasks.Works with the Acting General Manager to maintain proper labour costs. Plans work schedules, and arranges for substitutes when required. Evaluates the performance of all kitchen employees. Confers with the Acting General Manager regarding any personnel problems. Reports immediately to the Acting General Manager anyproblem or accident occurring in the kitchen. Supervises and participates in the daily cleaning of kitchen, serving, storage, and dining areas, all kitchen equipment, and the washing and sterilising of all dishes, silverware, and utensils. Maintains the highest standards of safety and cleanliness in the kitchen. Directs sanitation procedures.Inspects the kitchen, cooking and mixing utensils, and employees for cleanliness and sanitary purposes. Assumes responsibility for checking that all equipment in the kitchen area is in safe, working condition, and notifies the Acting General Manager when repairs or replacements are needed.

540-349-5300Planed and directed the preparation and serving of all food in the kitchen. Determined the quantities of each food to be prepared daily. Assumed responsibility for the security of food and supplies. Accepted food shipments into the store, signing invoices only after each order has been verified. Reported to the owner any faultyor inferior quality food which is received. Maintained a correct monthly inventory. Ordered on a bi-weekly basis all necessary supplies. Supervised the storage and care of foods and supplies. Prepared food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavourand appearance before it is served. Supervised and participated in the preparation and serving of food. Assigned, directed, planed and supervised the work of kitchen employees. Supervised and instructed in the safe, proper, and efficient use of all kitchen equipment. Instructed new employees in performing their assigned tasks.Conferred with the owner regarding any personnel problems. Reported immediately to the owner any problem or accident occurring in the kitchen. Supervised and participated in the daily cleaning of kitchen, serving, storage, and dining areas, all kitchen equipment, and the washing and sterilising of all dishes, silverware, and utensils.Maintained the highest standards of safety and cleanliness in the kitchen. Directed sanitation procedures. Inspected the kitchen, cooking and mixing utensils, and employees for cleanliness and sanitary purposes. Assumed responsibility for checking that all equipment in the kitchen area is in safe, working condition, and notifies the ownerwhen repairs or replacements were needed.

73 Lambeth Walk, Lambeth, London +44 20 7582 3088Provided overall leadership, guidance, and direction to the hostel management team to provide the highest quality in standards and services. Acted as the main liaison between the client and hostel staff. Ensured that hostel and client financial obligations are met. Managed in a diverse environment with focus on guest andcustomer services, entrepreneurship and building and growing a strong business essential to success. Communicated effectively with guests and support staff. Responded effectively to changing demands. Organisation and planning of hostel services, from maintaining financial records to marketing the property to prospective guests.Managed budgets and achieving particular profit goals. Maintained licenses and safety or health codes. Instructed new employees in performing their assigned tasks. Addressed guest complaints if these cannot be handled properly by employees or if they were significant issues that required management attention. In some cases alsohandled greeting guests, especially in the case of important figures and frequent guests. In case of special events, conferences or business meetings being held at the hostel, ensured that things run smoothly and that supplies and security are in place.

703-836-8800Consistently provided a quality product and customer service experience that delivered total customer satisfaction. Ensured a positive guest service experience. Responded positively and quickly to guest concerns. Corrects potential problems before they affect guest. Hired high quality people who demonstrated and ensuredconsistent guest satisfaction. Ensured all employees were trained, motivated and empowered to deliver total guest satisfaction. Evaluated each employee’s ability to maintain high levels of guest satisfaction. Maintained the restaurant at the level necessary to meet or exceed the company standards. Utilised labor effectively to meetbudgets while ensuring high quality. Continuously improved the skills, knowledge and morale of all employees. Evaluated each employee’s performance based on clearly communicated standards and expectations. Held the employees accountable for their performance. Maximised financial performance and profit. Developed andexecuted the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.Achieved results by planning, communicating, delegating and following up. Executed company wide marketing programs; initiated programs on time, correctly and with minimal direction. Ensured business and personnel practices are within the law and consistent with policies and procedures. Served as a role model and set a positive example for the entire team in all aspects of business and personnel management. Followed procedures to maintain the safety and security of all employees, guest and company assets. Upheld company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and employees.Previous to this are twelve years of related restaurant experience starting June 1988 including . . .Bartending,Waiting, Line Cook, Sous Chef, Kitchen Porter, Purchasing Manager, Dishwasher