LAURO DEGUZMAN

• Analyzed banquet event orders and planned coordinated functionsOrdered food and supplies.
• Managed production by adhering to preparation, plating and presentation.
• Implemented strategies and development planning in banquet operations.

• Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
• Provided new culinary techniques and trends, elevating the menu and dining experience for Restaurant owner/ Clients
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Trained the chef, cooks for Rockstar dining experience, created innovative cuisines, created culunary driven cocktails,

Inchargw of hiring ,trainf, sales forecasting of revenues.I1

Worked as a Privare Chef for the Smith's Family.

Oversaw the food and beverage department for one of Conpany's Hotel 1Holiday inn Palm beach airport, Managed The main restaurant The Spot, for day to day operations, daily breakfast buffet, lunch and dinner service, provided ideas, menus for catering department and sales team, hiring and training, maintained abd improved hotels food and labor costs,

And providing assistance, training for other brabches/ Hotels of the Chesapeake hospitality.

Assisting the Executive Ruben Osorio for special events and catering, private parties.

Oversaw cold kitchen for day to day operations. Assisted Aaron Fuller in special events/ Catering, Special functions.