
Dedicated, genuine, fair, focused, organized, motivated and hard working. I have the balance between the healthy sense of urgency and the slow down and think for that one extra second that ultimately ends up saving you time. I don't do everything myself. I am a team leader, I always give my team recognition for their hard work and dedication. It's important to have pride, not ego. A good leader gives their team the tools, sets them up for success and is in the trenches with them. My father taught me that.
Menu writing, costing and presentation for club, golf events, banquets, private events and holidays. Training BOH and FOH. All food and beverage ordering and inventory excluding alcohol. Cleaning, maintaining and ordering equiptment. Staffing and building a team. Attending food shows including Chef's Warehouse, Northern Hasserott, Sysco, Premier Produce One and What Chef's Want. Being front and center on action stations for golf events and holidays.
Menu writing, costing and presentation for dining, show turns, brunch and banquets. Ordering and inventory. Staff and build a team. Clean and maintain equiptment. Weekly and daily features.
Opened kitchen as lead breakfast cook. Full service buffet, ala cart, room service and omelette station daily. Service and banquet prep. Temperature and sanitation charts. All Holidays as hotels do not close.