- A classically French trained Chef offering a combination of kitchen management, hospitality, food and culinary equipment sales, and gourmet expertise. Kitchen Management Profile:
- Professional chef with Le Cordon Bleu training; skilled in classical techniques and modern cooking styles. Experience in preparation of wide range of menus for domestic and international palates.
- Knowledge of appropriate preparation, seasoning, and cooking of appetizers, salads, soups, proteins, sides and desserts, taking into account nutrition, plate cost and seasonality. Strong proficiencies in dining room and back of the house management.
- Hands-on experience with food inventories and cost controls. Resourceful and adaptable in rapidly changing kitchen and dining room operations. Key Strengths: Business Operations and Resource Management. Recipe and Menu Development. Food, Labor, and Cost Controls. Baked Goods & Pastries. Purchasing and Inventory Management; P&L Accountability. Catering and High-volume Production. Food Safety, Hygiene, & Sanitation. Culinary Equipment and food sales.
- Server Safe Certificate
- Utah DABC: Alcohol Manager-Trainer Certificate
- Master Food Persevere Certificate
Respectful and friendly professional with dynamic problem solving and customer service talents. Smart Sales Coordinator driving business opportunities with consistent follow up and positive engagement. Experience creating internal systems designed to mitigate losses and resolve issues quickly while maximizing customer satisfaction. Deadline-minded Sales Coordinator with knack for establishing lucrative relationships with customers. Highly focused on delivering excellent service and support in busy settings. Experience developing and executing strategies designed to maximize profitability.