Tamara Grayson

Directly oversee the Stewarding Department of 78 team members including utility stewards, heavy cleaner, supervisors and asst manager.

Ensure all kitchen and banquets support areas are properly staffed, organized and operating.

Enforce compliance with all local health departments,OSHA, and HACCP regulation.

Oversee the proper use, care and maintenance of kitchen and dish washing equipment.

Coordinates with engineering for repairs and preventive maintenances.

Manage inventory of China, glassware, silver and smallwares to ensure adequate par level.

Assist in managing Stewarding budgets, labor cost and supply expense. Keeping accurate records of inventory, SDS and cleaning schedule.

Order chemicals/supplies while maintaining cost control

• 3 meal plan to developed and executed innovative seasonal menus to enhance guest dining experiences.
• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Collaborated with suppliers to source high-quality ingredients, optimizing cost management.
• Streamlined kitchen operations, improving service efficiency and reducing wait times for guests.
• oversee, inventory, purchasing and cost controlt o minimize waste/manage expense
• Conducted regular quality checks on dishes, ensuring consistency and presentation met standards.
• Trained and mentored junior chefs, fostering culinary skills and teamwork within the kitchen.

• Led kitchen team in preparation and presentation of high-quality dishes, ensuring adherence to culinary standards.
• Developed seasonal menus, incorporating local ingredients and current food trends to enhance guest satisfaction.
• Streamlined food preparation processes, reducing waste and improving kitchen efficiency while maintaining quality control.
• Trained and mentored junior chefs, fostering skill development and enhancing overall kitchen performance.

• Directed culinary operations, ensuring high standards of food quality and presentation.
• Developed innovative menu concepts aligned with guest preferences and seasonal availability.
• Assisted in implementing two franchise( DWC &OLGA'S) into THE BREEZE FOOD COURT.
• Implemented health and safety protocols, maintaining compliance with regulatory standards.
• Collaborated with front-of-house teams to enhance dining experience through effective communication.
• Evaluated and refined cooking techniques to improve overall kitchen productivity and consistency.
• Oversaw inventory management, optimizing supply chain processes for cost efficiency.
• Trained and mentored kitchen staff, fostering a collaborative and high-performance work environment.

• Led kitchen team in high-volume food preparation and service, ensuring quality and consistency.
• Developed innovative recipes and menu items, enhancing guest satisfaction and dining experience.
• Trained and mentored junior chefs, fostering culinary skills and teamwork within the kitchen staff.
• Streamlined food production processes, reducing waste while maintaining high standards of safety and sanitation.

• Supervised daily operations of stewarding department, ensuring compliance with health and safety standards.
• Managed staff schedules, optimizing workforce efficiency during peak service periods.
• Trained new team members on equipment usage and sanitation protocols, enhancing operational consistency.
• Developed and implemented improved cleaning processes that increased productivity within the department.
• Coordinated inventory management, ensuring adequate supplies for kitchen and dining services.
• Conducted performance evaluations for staff, providing constructive feedback to foster professional growth.
• Collaborated with culinary teams to streamline dishwashing processes, reducing turnaround times significantly.
• Implemented the closing procedure of our temporary Detroit Casino in the, Stewarding department while opening our New MGM Grand Detroit Casino

• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Developed innovative menu items that enhanced guest satisfaction and dining experience.
• Trained junior chefs in culinary techniques and operational procedures, promoting skill development.
• Collaborated with management to streamline inventory processes, reducing waste and optimizing resource allocation.
• assisted in writing and preparing Escoffier dinner once a quarter for out board member.
• Implemented quality control measures, maintaining consistency in food presentation and taste across all dishes.

• Supervised kitchen staff to ensure timely and efficient meal preparation.
• Developed innovative menu items, enhancing guest satisfaction and dining experience.
• Trained and mentored junior chefs on culinary techniques and food safety standards.
• Streamlined inventory management processes, reducing waste and optimizing supply usage.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.