Chef in Peoria, Illinois

Manage day to day operations of culinary department. Able to create dining room menus, breakfast, lunch, dinner, daily features, banquet, theme meals, chefs table, on and off site catering. Have solid foundation of scheduling, purchasing, food and labor cost, health department standards, inventory. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standardized recipes and waste control procedures. Schedule labor as required by business activity while ensuring all positions are staffed when and as needed and labor cost objectives are meet.