Christopher Knutson

supervised a team of 40-50 employees

oversaw kitchen for five locations including a qdoba and an allergen friendly location

worked with catering department on large events up to 2,000 guests and football games

Developed menus that incorporated seasonal ingredients while keeping costs within budget parameters.

Analyzed complaints from customers regarding food quality or service issues, then took corrective action accordingly.

worked closely with other departments to ensure proper comutication and quality standards

managed inventory and ordering and mantained positive comunication with vendors

managed a team of 80-90 employees

Ordered food supplies every week to restock inventory, remaining aware of budgets.

Educated culinary staff on all current safety and food regulations to keep kitchen compliant.

Create menus for multiple locations of various concepts.

Directed preparation, delivery and service of catering and special meal requests.

Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.

Managed kitchen operations for 4 locations.

worked closely with customers to create special menus for their events.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Developed recipes and menus to meet consumer demand and align with culinary trends.

figure menu pricing.

Assist executive chef with planning and executing banquet meals.

Over see quality and presentation of meals.

Led a team of 2-3 cooks in preparing meals for SDSU football stadium 27 suites and 800 ticket holders

Directed staff in the restaurant kitchen as well as in the field when completing catering jobs

Supervised all kitchen food preparation while operating in demanding, high-volume environment.

Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Created exciting dishes to draw in clientele and increase revenues.

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Created diverse cuisine's, including full restaurant, special event, catering and tasting menus.

Devised creative food and wine pairings as part of successful cross-marketing strategy.

Supervised all kitchen food preparation while operating in demanding, high-volume environment.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.