Raymond Hvasta

• Microsoft office

• Support sales team to increase revenue

• Lead, managed Staff of over 30

• Customer service

• Salesforce 360

• Perform menu design, kitchen layout, costing and catering

• Full knowledge of all equipment and safety concerns

• Develop menus from fast casual to Fine dining

• Preform product cuttings and Demo's

• Assist Business Resources with customer visits

• Help sales and achieve sales goals and prospecting

• CAB associate in beef certified.

• Help SC and Sysco achieve their yearly goals

• Assist Merchandising team procuring products

• Collaborated with suppliers to source high-quality ingredients at competitive prices.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Controlled labor costs through effective use of staff scheduling techniques.
• Performed financial analysis and recommended effective methods to cut costs.

• Controlled labor costs through effective use of staff scheduling techniques.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Tracked sales figures for each dish served in order to identify popular items.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Coordinated with front-of-house staff regarding reservations and table management.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Collaborated with suppliers to source high-quality ingredients at competitive prices.
• Created daily specials based on seasonal ingredients and customer feedback.
• Worked closely with purchasing manager to control food costs while maintaining product quality standards.
• Provided guidance and support for Sous Chefs during peak service hours.
• Participated in industry conferences and culinary competitions as a representative of the restaurant.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Assisted in developing marketing strategies designed to increase restaurant revenue.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Utilized local, fresh food products to support local economies and showcase community support.
• Resolved problems or concerns to satisfaction of involved parties.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.