Education:
Diploma in international cookery
Skills:
My experience includes successfully conceptualizing and developing innovative menus to optimize uguest satisfaction and retention while overseeing comprehensive kitchen operations, including staff scheduling, training, forecasting, inventory control, and financial management. Additionally, my talent for directing and motivating teams. SOPS, KPI, HACCP manuals positions me to make a significant contribution to your organization.
The following achievements demonstrate my qualification for this position:
Managing overarching kitchen responsibilities, including catering and special event management, event set-up, ordering and supply management, and food preparation and presentation.
Doubling revenues while reducing operating and labor costs through effective vendor negotiations, training initiatives, and strategic marketing planning.
Earning numerous awards for recognition of culinary achievement and excellence; creating innovative menus for high-profile clientele.
