
Dynamic culinary professional with extensive experience as Executive Chef at The Pearl Steak and Seafood, excelling in menu development and staff training. Proven expertise in food safety and inventory control, driving cost reduction and enhancing customer satisfaction through innovative meal presentations and efficient kitchen organization.
Breakfast, lunch and dinner service, off-site on-site event preparations and services and developed innovative weekly specials.
Assisted in training staff on cooking techniques and food preparation. Supported financial management for food truck operations to maintain profitability. Provided customer service to enhance client satisfaction and loyalty.
Assisted in menu development to align with customer tastes. Supported inventory management through effective ordering processes and cost efficiency. Coordinated training sessions for staff on essential operational procedures. Scheduling.
Executed food preparation and cooking techniques to ensure high-quality meal production. Training new staff.
Food safety knowledge
Food assembly
Menu planning
Cooking techniques
Food safety
Menu development
Quality control
Training management
Kitchen organization
Food preparation
Sanitation practices
Food presentation
Safe food handling
Inventory control
Cost reduction
Knife skills
Food cost analysis
Culinary expertise
Work delegation
Allergen awareness
Staff coordination
Workstation organization
Ordering and stocking
Recipe execution
Grilling techniques