Carlo Deliberto

• On site catering preparation. Planned promotional menu additions based on seasonal pricing and product availability. Staff management

OWNER OPPERATOR ,RESTAURANT CONSULTING,

PREPERATION OF PRODUCTS FOR FOOD SHOWS,PRINCIPALS,EDUCATING CUSTOMERS,AND PRINCIPALS,STREET SALES.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.

Responsible for all menu planning, staffing daily operation, food cost. Worked directly with corporate office on all new changes and remodel of restaurants