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EMAIL AVAILABLESummaryPHONE NUMBER AVAILABLE Washington, DC 20001Passionate, creative, spirited and trained culinary professional, skilled in building and developing high-performingteams. Leader in delivery of excellent plate to client experiences. Equipped to apply luxury restaurant operationalexperience to grow world-class organizations. Dedicated to food safety, customer service best practices and Michelinlevel BOH operations.Skills Multi Unit Restaurant Operations Current in Culinary Trends* Vendor Relationships Staff Supervision and Coordination* Sanitation and Cleaning Recordkeeping and Documentation Food Preparing, Plating and Presentation Equipment Inspection and Maintenance Data Analysis Safe Food Handling Quality Assessment* Scheduling Equipment Repairs Kitchen Staff Management Quality Control* Avendra Supply Management Systems BOH OperationsExperiencePark Hyatt Washington DISTRICT OFCOLUMBIA, WASHINGTON DCBANQUET CHEF06/2021 - Current Coordinating Kitchen Staff Production Scheduling* Modern + Molecular Culinary Trends* Team Collaboration Staff Scheduling Team Leadership Food Prep Planning Quality Control and Oversight Birchstreet Order Management System Birchstreet Inventory Management Verbal and Written Communication Cost Control and Budgeting Special Events and Catering Instruction and Delegation Hiring, Training and DevelopmentManaged production of food for catered corporate and private events.Department revenue $6M.Designed custom private function and banquet packages for businessdinners, sales presentations, club meetings, weddings and charity events.Directed presentation and portioning of food for banquet functions.Reviewed quality and appearance of food to identify gaps in employeesknowledge and performance.Supported kitchen budgeting efforts by avoiding waste and using properstock rotation procedures.Adhered to state and local health and safety regulations for food handlingand sanitation.Communicated with servers on timing of completed dishes and menuofferings to expedite food delivery.Organized prep list and coordinated efficient work to be ready forfast-paced banquet cooking operations.Prepared banquet meals according to standard recipes and customerpreferences.