Rosh Israel

• Ensured that cargo was handled properly throughout entire transportation process.
• Performed daily pre-trip inspections of vehicles including tires, lights and brakes.
• Inspected cargo prior to loading for any damages or discrepancies.
• Ensured compliance with all applicable laws, regulations and safety standards.
• Communicated with dispatchers regarding delivery schedules and traffic conditions.
• Checked manifests to determine load contents and plan delivery routes.
• Secured loads by using chains, straps, blocks or other appropriate methods as needed.

With Royal Event Planning a Non-Profit organization, I collaborate with the event planners, GM, Treasury and Head Leadership of church planning out yearly and monthly functions. My staff includes three executive sous chefs, two sous chefs overseeing staff of 200 workers. The work staff collaboration consist of workers from the States, Islands and Europe working to feed 3000+ acquiring banquet halls of Ameri-Mart, Hilton of Orlando with events some lasting of 7 days. Day to day operations include of myself and executive sous chefs menu development, costing, procurement all logistics, cooking, utility, equipment training and all staff are ServSafe certified

Experienced in the following: 10 years in management which included a multi-unit account. Involved in weekly meetings with the client & department leads to review financial trajectories & to troubleshoot kitchen equipment maintenance along with catering plans. Ran daily office operations as GM which included 11 plus staff members, menu development, inventory & staff training. Thus, resulting in improved health scores, reduced product waste & increased community satisfaction. Coordinated on and off-site catering, used locally sourced seasonal products, offered a variety of self-serving counters & even implemented educational action stations. Sometimes a facelift to the Dining Hall in décor or more creativity into the menu; resulted in two of my locations a growth in catering. That with the combination of cross utilization profited 160k and 12k. Depending the locations community I have worked closely with the clients Dietitians on the USDA school program, patient diets and overall menus.

Handled high-volume production ensuring consistency in taste and presentation. Decorated cakes, cookies, and other baked goods for various occasions. Collaborated with team members to meet production deadlines efficiently. Maintained a clean, safe, and sanitary baking environment at all times. Prepared and baked various types of breads, pastries, and cakes daily. Measured and weighed ingredients to prepare dough for recipes. Rolled and kneaded dough in preparation for cutting and shaping. Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces. Decorated cakes with icing according to customer specifications. Baked a variety of desserts such as cookies, tarts, muffins and scones from scratch. Prepared doughs for pies, breads, rolls and other pastries.

Prepare bread and pastries for the restaurant Park 75, catering. From scratch pastries entailed croissants, danishes, lavash, pizza dough, biscuits, yeast rolls, quick breads. Trained overnight bakers in techniques and sanitation of the bake shop. Worked on wedding cakes decorating as well. Measured out ingredients accurately to ensure consistent product quality. Inspected finished products before packaging them up for sale.

Conducted regular performance reviews with line cooks while providing constructive feedback where necessary. Assisted in menu development and recipe testing. Developed daily specials utilizing seasonal ingredients. Supervised cooks and other kitchen personnel during meal services. Trained new hires in proper cooking techniques and recipes. Coordinated ordering, receiving, storage, and distribution of food items. Complied with all health department regulations regarding proper food handling methods. Monitored inventory levels to ensure adequate supplies on hand. Supervised kitchen food preparation in demanding, high-volume environments. Plated food according to restaurant artistic guidelines to promote attractive presentation.

Ensured that all dishes were prepared according to recipe specifications. Assisted in prep work such as washing vegetables or butchering meat when needed. Stocked and restocked kitchen supplies as needed. Plated dishes according to restaurant presentation standards before delivering them to customers. Worked the grill and saute stations

Created daily specials menu that resulted in increased sales. Enhanced training efficiency by implementing food manuals with recipes. Expedited all food leaving the kitchen and handled inventory for the restaurant. Implemented recipe costing system to accurately calculate and track food costs. Developed training materials and resources to support employee development. Implemented optimized cleaning schedule resulting in improved operational flow. Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Monitored food quality control and safety standards to ensure compliance with health regulations. Implemented systems designed to improve efficiency within the kitchen environment. Monitored waste levels throughout shift hours to reduce spoilage costs. Supervised and managed the kitchen staff in preparing, cooking, and presenting food. Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members. Formed prep list for the days work and the next.

Locally sourced ingredients Farm to Table restaurant. Responsible for brunch, lunch and dinner menu development, prep and training cooks. Items sold a la carte so daily costing on the menu items was a must. All meats and seafood fabricated in house. Pantry cooks were trained by myself on all sandwiches and salads.

As overnight baker everything was scratch baking. Prepared items for many of Atlanta's restaurants and our store front. Daily task included pullman breads, yeast rolls and baguettes. Baked assorted croissants, assorted danishes and cookies. Sticky buns, bear claws and cinnamon rolls were also made. Operated dough cutting and shaping equipment for consistent product sizing. Cleaned mixing bowls, utensils and work surfaces after each use.

Supervisor over action stations for Lexus level clients. Ran the satellite kitchens on Lexus level for suites. Oversaw prep lists from Sous Chefs for many catered events. Managed multiple tasks simultaneously while adhering to established timelines. Transported hot and cold foods to catering events in a timely manner.

Managed multiple tasks simultaneously while remaining organized in a fast-paced environment. Prep and executed the saute and grill stations. Prepared Mozzarella, stocks and sauces from scratch. Fabricated meats, seafood and portion them out. Prepped pantry station as well. Helped out in dish pit, as we broke everything down and detailed cleaned the kitchen every night.

Prepared breakfast, lunch, dinner meals for 300+ residents and staff. Special diet meals of diabetic and liquid meals plans were prepared. Supervised wait staff and utility staff. Organized storage areas for efficient usage of space. Performed basic administrative duties such as inventory management, ordering supplies.