Chef in Bend, Oregon

1/17/17 As the Executive Chef at the Juniper Golf Club I’m in charge of banquet menus, scheduling, training, sanitation, purchasing, and working with staff and customers to provide the best service and food. I have also worked at Tate and Tate catering as one of their Chefs. As the Food and Beverage Manager and Executive Chef for the award winning Prineville Restaurant I managed and oversaw all of the financials of the operation, which included all inventories, labor, overhead expenses, forecasting, and the development of budgets. I played a major roll with the menu development and specifications. As the General Manager it was important to make sure that the staff members followed all procedures, but also to help and assist whenever possible so the staff could be successful. I also managed and supported the banquet team to meet our client’s expectations of a 4 star establishment. Besides the management of P&L's, forecasting and budgeting. I also have extensive experience in customer service training for front and back of the house associates. Working at recreational environments in the past I’m well aware of the customer needs and I have done everything possible to make sure those needs are met. I have also managed an off premise catering business where I managed banquets sales and developed banquet menus to meet the client’s specifications. I have always worked in a fine dining environment and as an owner of a delicatessen, restaurant, catering company, and wine shop; I have extensive knowledge of wines, and beers to suit every meal. I have also completed and obtained a Career Readiness Certificate and felt it was important to note. It would be a great pleasure to have the opportunity to have a personal interview in the near future. Warm regards, Norm Stevenson Phone: 541... E-Mail: [email protected]