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Click here or scroll down to respond to this candidateCandidate's Name
West Hartford, CT Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEExecutive Chef/General Manager of Operations with 12 years of experience managing a high quality fast paced corporate cafe. Skilled at training and developing staff with high standards of customer service to ensure customer satisfaction and positively impacting overall morale and productivity to reduce staff turnover.Work ExperienceDirector of Culinary ServicesAtria Senior Living-West Hartford, CTSeptember 2021 to Present1. Oversee all day-to-day operations of the dining services department to include meal planning, purchasing, receiving, food production, and quality control. 2. Conduct regular meetings with residents to ensure satisfaction and to solicit ideas. 3. Work closely with sales, marketing, and activity directors spotlighting the culinary team. 4. Oversee daily operations. Responsible for monthly inventory, spend down, menus. Controlling and staying within budget5. Responsible for all dining service special events, including holiday parties and resident family evenings. 6. Writing efficient staff schedules to best utilize staff while meeting client and resident expectations as well as working within budgetary expectations.Executive Chef/ OwnerXali Corporate and Fine Dining Services-Farmington, CT October 2003 to Present- Oversaw hiring, training, scheduling and managing entire staff. Implemented employee development, conducted performance reviews and issued disciplinary action when needed.- Acted as first point of contact with customers for feedback. Liased with building owner, management company (CBRE) and tenants to ensure any and all concerns were addressed and remedied.- Provided catering needs for tenants. Service was customized and delivered with attention to detail to create a memorable event from a small but very important business meeting to a company wide picnic or Christmas party.- Inventoried food ingredients and supplies to prepare vendor orders and maintain a fully stocked kitchen and restaurant.- Planned menu according to local and seasonal ingredient availability. Selected and standardized recipes for menu and daily specials ensuring consistency in quality and presentation techniques.- Maintained a strong and solid relationship with my inspector at Farmington Valley Health Department by complying with all health and safety guidelines remaining accountable for safety, quality consistency and adherence to all health standards. Skills Culinary Experience Menu Planning Banquet Experience Restaurant Experience Catering Food Preparation Supervising Experience Food Safety Purchasing Food Production Kitchen Management Experience POS Recruiting Labor Cost AnalysisLanguages Spanish - FluentCertifications and LicensesServSafeNovember 2021 to November 2026 |
