Chef in Providence, Rhode Island

Have over 20 years of experience in banquets serving 50 to 5000 people in 5 five dining. Have all food certifications, excellent knife skills. Experience preparing menus for clients, meeting with clients to do tasting. Responsible for food inventory, scheduling kitchen staff, preparing payroll roll. Inventing menus and food for all diet types, have experience in creating Italian, Southwest, Chinese and American dishes. Have experience in butchering meat and work very well under the pressure. I am supervisor to over 30 people in the kitchen to line cooks, pastry chef and wait staff.