TANDALAYA TEAGUE

• Achieved a 12% reduction in costs through precise inventory oversight and effective vendor management. Reduced waste by 30% through strict FIFO implementation and portion control strategies. Increased sales by 4.1% in 2020 and 2.8% in 2024, demonstrating strong market performance.
• Managed real-time staffing adjustments and cross-training programs to improve shift coverage flexibility and optimize labor costs.
• Control food cost and labor cost through inventory managing and adjusting budget and forecasting.
• Assist with the financial budget

Design and executed custom menus for 300 + private corporate events according to their needs.

• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Maintain inventory levels and monitor food costs, enforce, sanitation, and cleaning guidelines resolved staff and operational issues.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• collectively may changes to the financial budget.

• Coordinating catering events from start to finish, including menu selections,and staffing needs.
• Identified areas for improvement within the kitchen team, such as training requirements and workflow adjustments.
• Managed kitchen staff of 400 and assign task of various stages. food, production line to doctors, lounge and Café.
• Also one on one Executive chef training creating diet menus for the patient line
• Supervise 35 vendors on during daily routine
• Assisted with scheduling inventory tracking financial budgeting in all kitchen operations!,
• Hiring in training management and stuff.

• Developed strong vendor relationships, securing high-quality products at competitive prices.
• Increased overall restaurant of 250 profitability by focusing on cost control measures and maximizing food quality.
• Managed food cost
• Ordered produce, and dry goods, received trucked delivery, did meat, and seafood cuts and over seen the kitchen
• Expo food and meat counts