Charles Bokatzian

• Working in the Banquet Department for food services up to 300 guest, ordering, preparing and presentation to meet the clients needs. Working in the Main Kitchen preparing and presenting food service for a full service restaurant per company standards. Maintaining high levels of safety standards and meeting DOH standards per company policies.

Overseeing the Banquet Kitchen operation with a hands on approach for service up to 1200 guest. Ordering and Cost control, Scheduling and Labor control to meet company standards. Training and Teaching cooking techniques with the use of equipment and skill level and enforcing high standards of safety and wellness. Meet and maintain Department of Health standards through company policy.

• Overseeing the BOH operations of two full service restaurants with a hands on approach, ordering and inventory control, scheduling and labor control, maintaining safety standards and meeting DOH requirements.

• Overseeing the BOH operations with a hands on approach, ordering and inventory control, scheduling and labor control, maintaining safety standards and meeting DOH requirements

• Overseeing the BOH and FOH operations with a hands on approach, ordering and inventory control, scheduling and labor control and book keeping, maintaining safety standards and meeting DOH requirements.

• Cooking, breakfast, lunch and dinner and catering for the full-service restaurant.

• Overseeing the entire operation of a full-service restaurant and catering company, menu development, ordering and inventory control, scheduling and labor control, maintaining safety standards, maintaining equipment and maintenance standards and meeting DOH requirements.

• Lincoln park high school – college prep studies