Miguel Guillen

Oversaw food preparation for over 300 daily meals for students of elementary and middle schools.

Manage all food events for the Church

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

In charge of all food operations. 2 sit down restaurants, event hall capacity of 300 hundred people and 5 food carts.

Developed kitchen staff through training, disciplinary action, and performance reviews.

Scheduling, ordering, menu planing. food and labor cost control.

Managing the daily operation of a full service hotel restaurant, which includes upscale banquets and in-room dining

Writing menus with knowledge in the current food trends for the restaurant and banquets

Training new hires and existing staff on food presentation and menu execution.

Responsible for all aspects of food production for restaurant and banquet departments,

Reduced food waste through portion control, and regular monitoring of product expiration dates.

Butchering meats, filleting fish, make stocks and sauces from scratch.