Kitchen Chef
Joanna's Table
Total years of experience :8 years, 9 Months
- Managing daily kitchen operations with 8 staff members.
- Starting a catering service, service 100-5000 people.
- Re-developing their entire menu in 2015.
-Overseeing food preparation and production, ensuring food safety procedures are always 100% adhered to Boecker’s.
- Interviewing, hiring, training, and directing all staff members since 2015, improving kitchen operational flow by 50%, while maintaining 100% employee retention.
- Trained by chefs from China, India and France to learn about their native foods and techniques.
- Developing a process that reduced waste by 40% and improved supply turnover by 70%.
- Plat Du Jour, and weekly Special Menu.
- Mentoring and training new staff members.
- Preparing meals for lunch and dining services.
- Managing relationships with vendors, negotiating prices of ingredients and equipment.
- Collaborating with the Head Chef on the menu design and on innovative recipes.
- Re-developing their menu.
- Cost Control.
- Managing daily kitchen operations with 12 staff members.
- Interviewing, hiring, training, and directing all staff members.
- Managing relationships with vendors, negotiating prices of ingredients and equipment.
- Developing their entire menu.
- Cost Control
- Managing daily kitchen operations with 12 staff members.
- Interviewing, hired, trained, and directed all staff members.
- Managing relationships with vendors, negotiating prices of ingredients and equipment.
- Developing their entire menu.
- Cost Control
- Managing daily kitchen operations with 12 staff members.
- Interviewing, hired, trained, and directed all staff members.
- Managing relationships with vendors, negotiating prices of ingredients and equipment.
- Training and directing all staff members.
- Distributing opening and closing duties.
- Ensuring best service.