Katherine Gerrard

* Produced revolutionary and contemporary menu offerings to put establishments on local, regional and state maps.

* Developed menus and recipes by applying understanding of market costs, demands, and culinary trends.

* Consistently written up in state publications for culinary excellence. Earned reputation as premiere fine dining establishment. Recipient of numerous culinary awards.

* Modernized and perfected processes for kitchen and serving staff which reduced guest wait times and boosted daily output.

* Responded to dietary concerns and food allergies, creating dishes that exceeded customers expectations.

* Responsible for all aspects of catering. Off sight events serving up to 500 guests.

* Regularly conducted team meetings to review employee incentive programs, seasonal items, policy review or concern.

* Hired trained and managed all kitchen staff to include all aspects of kitchen. From sanitation, safety, technique, rotation, etiquette and most importantly, if are unsure, please ask!!

* Oversaw up to 3 locations. Mentoring up to 20 kitchen staff and 50 employees to prepare each for demanding daily roles.

* Recognizes value of each and every customer. Highly attuned to industry, keenly aware of environment. Able to circumvent issues before arise.

* This was the sight of my first restaurant. A charming, 15 table Italian cafe located in the heart of Silicon Valley CA. Eight employees.

Called on, and sold food in the restaurant and food industry. This was a position I felt I needed to become familiar with as part of preparing myself for restaurant ownership. I excelled in this position opening many new accounts, learning a great deal about products, and distribution. I expanded my territory and boosted sales by 13%.