Kim Fidani

Plan and Execute ordering and maintain appropriate inventory for 2 high-volume retail restaurants during the USTA Championship tournament, NASCAR events, professional and college football stadiums, and multiple national golf tournaments

Manage VIP tents and clubs at national sporting events, to include food production and directing BOH/FOH staff with set-up and presentations

Development of new and existing personnel to achieve quality food while maintaining tight food handling standards, onsite in brick and mortar locations as well as temporary kitchens

Participated in menu planning and boosted customer satisfaction, receiving great feedback

Foster culture of excellence within culinary team, teaching techniques and recipes, efficiency, and teamwork

• Assisted Executive Chef in cost control and budget management, optimizing profitability without compromising quality
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients while significantly reducing food costs
• Oversaw the production of daily prep ensuring timely completion while maintaining ingredient freshness and incorporating dietary restrictions into menu planning for diverse clientele
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.

• Successfully developed and executed diverse daily menus, while meeting dietary requirements for a large department
• Trained kitchen staff to perform various preparation tasks under pressure
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team
• Assisted other departments and chefs as needed

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews and increased sales by 40% or more
• Assisted F& B Director in cost analysis and budget management, optimizing profitability and client satisfaction
• Ensured compliance with all health department regulations while maintaining an efficient and clean workspace
• Managed inventory control, reduced food waste and optimized budget allocation
• Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Developed kitchen staff through training, disciplinary action, and performance reviews.