QUALIFICATIONS:

Award winning international chef capable of assuming complete responsibility encompassing all phases from ground zero to creating food products and developing their commercial success. The ability to compose signature dishes with dynamic plate presentations along with the implementation of quality control procedures that assure high volume consistency. Effective in meeting product budgetary restrictions while meeting planned target dates. Excellent people skills, including evaluating, hiring, training and supervising both management and production employees in labor relations. Highly motivated director with over 25 years of achieving great leadership skills.

ACCOMPLISHMENTS:

Successfully oversaw the start-up through full production of several restaurant and hotel operations including kitchen design and layout. Reduced the number of employees from 20 to 15 with greater output. Improved the quality level of food products wile maintaining product budgetary. Established quality control procedures where none existed. Insightful analysis of major cost areas and implementation of many cost-saving innovations such as portion control and managing employees to be quality-conscious in an efficient way and eliminating unnecessary waste. Responsible for entire restaurant purchasing including selection and negotiation with all vendors. Implementation of sales-promoting activities and procedures with experience gained in five highly competitive national restaurant chains, including three that are internationally acclaimed. Developed themes and created award winning menus for several full service dinning emporiums, one of which is a private celebrity club.