For the past 24 years I have been a key element in various culinary settings such as (hospitality,corporate dining halls, family and fine dining restaurants) and for a variety of acceptionally talented chefs.
I have considerable expertise in managing and assisting employees in exceeding standards in food production and strict food safety requirements. During my pervious employments, I have developed admirable skills in;
• Organization, complete product utilization, waste management and ensuring all compostible items are recycled properly.
• Cooking culturally diverse foods in accordance with menus, customer requests and the spirit of learning new techniques.
. Menu planning and food production for upwards of 3500 guests per 2 hour service as Sous Chef.
Hold a current ServeSafe Federal Food Protection certificate, Managers certification renewed as of 11-2014.
I am great at following orders and working as part of a team, but can also step up to the plate to delegate and take responsibility. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect addition to any culinary institution.