Dynamic professional possesses excellent communication and customer service skills. Builds good rapport with customers through positive engagement. Highly committed to providing outstanding product demonstrations.
Overview
3
3
years of professional experience
Work History
Executive Chef
Regalia Hotel & Conference Center
02.2021 - Current
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed close relationships with suppliers to source best ingredients.
Sous Chef
Regalia Hotel & Conference Center
03.2020 - 02.2021
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Trained kitchen staff to perform various preparation tasks under pressure.
Mentored kitchen staff to prepare each for demanding roles.
Managed three separate food outlets, as well as banquet events up to 750 attendees.
Managed the stock and ordering process.
Coordinated with vendors to order supplies and maintain high quality standards.
Education
BBA - Business Administration And Management
Columbia College
Columbia, MO
06.2020
Skills
Creative Thinking
BOH Operations
Menu Planning
Food Preparing, Plating and Presentation
Vendor Relations
Working smoothly under duress
Create Recipes
Large banquets
fine dining
Timeline
Executive Chef
Regalia Hotel & Conference Center
02.2021 - Current
Sous Chef
Regalia Hotel & Conference Center
03.2020 - 02.2021
BBA - Business Administration And Management
Columbia College
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