Experience.
THE ART OF GOOD TASTE/ Chef, Kitchen Manager.
San Rafael, California
06/2009 – 09/2019
Coordinate and supervise personnel regarding production, quality and cost control,
labourlabor, scheduling, staffing and training.
Manages department staff to include: interviewing, hiring, training and development,
delivering on-time.
Attend site visits, tastings, vendor, walk through, ectetc. allowing me to effectively plan
efficient production while maintaining the quality of our product.
Follow food safety standards and maintain work area and equipment in accordance with
Health Department standards
Determines how food should be presented and creates decorative food displays.
Design functional buffets/food stations while using themed props.
THE ART OF GOOD TASTE/ Chef, Kitchen Manager
,San Rafael, California
06/2009 – 09/2019
Administrative duties; typing, in and outbound telephone calls, lead qualifying, written
correspondence, inter-departmental communication, VIP and site inspection pre-arrival
preparation
Assist.Reparation assists with the brainstorming process to develop event themes and selectselects vendors who
would be able to fulfill ourrequest
Effectively multi-tasks, establisheswho will fulfil our requests.
1.Mult-tasks establish priorities, and work in a fast paced environment.
Efficient in management, completing tasks on-time and solvesolving any adjustments while
keeping client satisfaction and a stress free work environment
Coordinates. They co-ordinate the organization, planning of all events by creating timelines, checklists,
off/on-site vendors, production crew, floor plans. OverseeThey oversee each event from start to
finish, thus allowing a trusting business relationship to form.