Karl Lammert

• Developed kitchen staff through training , promoting team work and open communication.
• Scheduled and received food and beverage deliveries,
• Adhering to food and Labor cost forcasts and budgets.
• Menu and recipie development and application.
• Open communication with our guests, staff and purveyors.
• All aspects of daily food service production.

• Maintained well-organized mise en place to keep work consistent and flowing durring off and high peak service
• Insure Proper rotation and sanitation implication.
• Adhere to proper food production and plating

Positions included: Butcher, line cook all shifts, Banquet food production ,Garde Manger Chef, Poolsde and Bar outlet Chef.

• Directed high-volume food preparation in fast-paced environment.
• Team building and instucting interns during there rotation.
• Implication of recipies and standards to maintain highest level of food ,plated and buffets style.
• Prepped special dietary items as requested for guest needs.

• Position Held: Food Production manager, Kitchen Supervisor, Purchasing Mgr, Line supervisor, Butcher, Fine dining kitchen supervisor/Chef.
• Followed Marriott's SOP/LSOP to maitain corperate standards.
• Providing training and supervision for optimal team building andperformance.