Chef in Orlando, Florida

Professional Experience Operations Management Manage service operations generating $20M is annual food sales for the Levy Restaurant. Developed procedures for effective inventory ordering and purchasing control. Managed kitchen operations ensuring high resource utilization and cost containment. Authored kitchen operating procedures. Directed the activities of 28 staff fully engaged in restaurant operations, food preparation, and customer service at the Memphis Hilton. Ensured consistent compliance with food safety, kitchen sanitation standards, and mise-en place kitchen organization. Culinary Production Management Introduced and developed new dishes and preparation standards to ensure consistent menu innovation and production quality. Managed purchasing functions for $2M worth of food sales at the Belleview. Currently in charge of food orders/purchases worth $5M annually at the Harmony Gold Club. Staff Development Trained kitchen cooks/chefs in efficient menu production. Trained employees in customer service, catering operations, and food presentation/preparation. Collaborated with house staff to create positive work environment. Relationship Management Processed customer orders with utmost professionalism and courtesy. Handled and resolved customer complaints to restore confidence and patronage. Conducted annual review of food suppliers to ensure updated pricing. Developed rapport with best price vendors complying with standards in food quality, quantity and delivery times.