Knowledge of cooking procedures and food preparation • Creation of menus, plating specifications, and trains FOH and BOH staff on menu items and specials • Worked side by side with Executive chef developing weekly specials for restaurant as well as menu development and creation• Responsible for kitchen staff (scheduling, hiring, training, etc) • Maintained kitchen cleanliness and standards. Received an A rating 2 years in a row under my sanitation standard supervision • Assumed 100% responsibility for quality of products served in house as well to customers • Knowledge and complies consistently with food standard portion sizes, cooking methods, quality standards and kitchen rules, company policies and procedures • Stocked and maintains sufficient levels of food products at line stations to assure a smooth service period. • Handled , stored and rotated all products properly using FIFO system • Tracked and reported any food waste and document in the proper logs• Opened and/or closes the kitchen properly and follows the closing checklist for kitchen station and safety • Attended all scheduled meetings and brings suggestions for improvement in service and special ideas. • Recipe modification and recipe creation• Meat fabrication, portion size and food presentation • Worked the line during service as well as setting up stations to ensure a smooth service • Maintained a positive and productive working relationships with other employees and departments• Set and Maintained Goals for Culinary Function and Activities

Labor and food cost analysis Restaurant menu implementationReduce expense and help increase salesCorrect restaurant violationsCatering menu development and delivery serviceMenu pricing, design and developmentKitchen and equipment refinement Establish food standards and maintain qualityRetrain kitchen staff and recruitment Lay out and flow of serviceRecipe Ingredients, time, temp & food portionsRestaurant vendor selectionPlacing policies and procedures services

• Estimate food requirements and orders food and supplies. Complies with all portion, sizes, and quality standards.• Identifies and selects cuts of meat, poultry, shellfish, fish, game, or vegetables used for broiling or roasting.• Preparing special sauces, soups and gravy's on a daily basis. • Creating specials on a daily basis.• Responsible for preparing all menu items requested by patrons.• Hiring and training new employs with proper procedures.• Incorporating new ideas for the menu as well as the food.• Responsible for advertising on social networks.• Responsible for payroll and work schedule. • Responsible for maintaining high standard of food safety and quality.

Schedule employee work hours, requisition stock, materials, supplies and equipment. Recruit, hire and train staff, including cooks and kitchen staff. Order food and other supplies needed to ensure efficient operation. Created a set menu for 1300 kids and adults attending the day camp. Prepared food on a daily basis for lunch and dinner, as well as for special events and private events.This was a Summer camp only opened for 12 weeks.

• Working at the counter attending customers and slicing cold cuts as well as making sandwiches• Cooking all catered food and food for the business as well• Cooking foods for all parties and family events• Cooking and preparing all foods with garnishing for food display• Prepared all foods for the (Verizon) walk out strike in 2000• Ordering all paper goods and beverages for the store and catering• Increased catering business by implementing new ideas for a hot and cold catering menu• Making fruit platters, vegetable platters, and other specialties given by the customer• Cooked and prepared all foods for Thanks Giving Dinner for a 100 customers• Delivered and set up all Thanks Giving Dinners for customers in their homes• After the day was done I cleaned and disinfected the kitchen and work area• In addition to set everything up for the next business day