Larry Yarber

• Developed customized meal plans based on client preferences and dietary restrictions.
• Sourced high-quality ingredients from local markets and suppliers to ensure freshness.
• Executed gourmet cooking techniques to create visually appealing and flavorful dishes.
• Managed kitchen operations, maintaining organization and cleanliness in a personal and professional environment.

I built sandwiches for the masses of mineral point.

Cleanliness and ordering for the restaurant chain.

• Directed daily kitchen operations to ensure high-quality food production and service delivery.
• Trained staff on culinary techniques and safety protocols, enhancing team performance.
• Developed and implemented standard operating procedures to improve kitchen efficiency and consistency.
• Monitored inventory levels, managing supply orders to minimize waste and reduce costs.
• Headed events with an amazing team of like minded chefs.

• Developed and implemented recipes to enhance the customers experience and make the menu great.
• Managed inventory, ensuring to keep stocked on what we would need and learned ways on reducing waste.
• Cultivated vendor relationships so that i could be introduced and learn about new flavors and pairings.
• Led a great team in all recipes aligning with market trends and customer feedback.
• Oversaw financial management, including budgeting and forecasting, to drive profitability and sustainability.
• Traveled America cooking and it was amazing and is.