Chef in Avondale, Arizona

Responsible for purchasing and designing kitchen and acquiring all equipment. Designed and purchased all dining room furniture and flatware Created all menus designs and food products and well ROI and keeping food costs below 22% As Executive Chef created new seasonal specials and coordinated all event on and off site Responsible for all Health Department regulations and stipulation Hired and trained and managed all cooks, prep cooks and servers as well as bar tenders Designed and executed specialty fondant cakes for requested event and trained pastry chef Menu specials include a wide variety of ethnic foods from Italian, Mexican to Indian and traditional BBQ Have done events that included serving 75 people within 1 hrs (BBQ) Offsite events included fry booth and pastries With many years of cooking experience I still continue to learn. I have worked with many people and always considered them my team members even as their boss. From designing special menus, food storage, food prep and including dish washing I have experienced all aspects of a commercial kitchen. Certifications: Food Safety Managers Certification (CA) Basic Food Handlers Certification (CA) HACCP Hazard Analysis Critical Control Point Course (CA) Food Handler Certification (AZ)