Executive Chef
Rock City Hotel
Total years of experience :14 years, 1 Months
- Overseeing a team of one executive sous-chef, 3 sous chefs, 40 cooks, a chef steward, and 10 stewards
- Implement portion control decreased the food cost by 3% in 3 months of operation.
- Create a customized Banquet Menu increased sales revenue by 7 % in 6 months of operation.
- Restructured the kitchen layout to fulfill its maximum potential production
- Decreased inventory cost by 9 % through negotiating new contracts with suppliers and vendors.
- Consolidate kitchen operations within HACCP regulations, achieved 90 points from 100 in the State inspections.
- Customized diet menus, led to a 12% increase in revenue.
- Recorded work schedules raise department probability by 25%.
- Investigated to resolve a complaint regarding food quality and service
- Directed operations in servicing 79 wedding receptions in 2019.
- Planned daily menus and specials to grow food and beverage sales by 6.3%.
Supervised a staff of 1 Sous chef, 4 chef de partie, 5 cooks, and 4 stewards. Developed a yield chart system for butchery, to assist with ordering and par levels. Arrayed documents to be with the official purchase order, labeling details, and packaging. Created private Dinner on Board Luxury Yacht for 4 Pax.
Managed a team of 2 sous chefs, 3 chefs de parties, 4 cooks, and 5 stewards Develop full special menus including vegan and gluten-free Maintained proper food costs. Trained sous chef, chef de partie, and cooks for all five stations.
Revised recipe standards and portion control increased sales by 4%. Prioritized morning beefing to meet deadlines for production by 100%. Remodelled Indian recipes and upgraded sales buffet to more than 5% Boosted the Birthday Cake Brochure bringing up to 250 $ in revenues weekly. Developed kitchen one-to-one staff training, Optimized staff productivity by 80%. Directed weekly culinary class, Lifted food preparation quality by 60%.
Managed a team of, 6 chefs de parties, 4 cooks, and 5 stewards Develop full special menus for a large banquet event Maintained proper food costs. Trained sous chef, chef de partie, and cooks .
Managed two demi chef de partie and one Commis-chef. Prepared station(s) via recipes or as directed by the Chef de Cuisine or Sous Chef. Organized the production sheets for line cooks based on ticket sales
- Accountancy - Commercial Law - Enterprise management - Statistics - History of economic
URL removed due to policy violation. Please contact support for further information.