George Gilbert

• Led catering operations for large-scale events, ensuring seamless execution and client satisfaction.
• Trained and mentored team members on food safety standards and service excellence.
• Streamlined inventory management processes to reduce waste and optimize supply usage.
• Coordinated logistics for event setups, including equipment distribution and layout planning.

• Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
• Trained and mentored staff on culinary techniques and best practices.
• Streamlined inventory management processes to reduce waste and enhance efficiency.
• Developed and implemented seasonal menu changes based on customer feedback and market trends.

• Supervised kitchen staff to ensure efficient food preparation and service.
• Developed and implemented training programs for new line cooks.
• Streamlined inventory management processes to reduce waste and costs.
• Collaborated with chefs to design seasonal menu items reflecting local ingredients.

Training new employees

Making menu items from scratch

Inventory

Management