Richard Niznik

Manage and develop new customers, while maintaining existing sales with assigned customers and a given sales territory.

• Trained kitchen workers on culinary techniques.
• Developed innovative recipes to suit complicated dietary requirements for customers.
• Performed financial analysis and recommended effective methods to cut costs.
• Supervised food preparation staff to deliver high-quality results.
• Led team meetings to discuss upcoming events, challenges, successes and opportunities for improvement.
• Checked quality of food products to meet high standards.

• Implemented and maintained excellent service to achieve guest satisfaction.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.