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Corporate Executive ChefFeb 2017 - Feb 2019 (2 years)
Compose, edit, revise and/or design a wide variety of key documents on a regular basis, including recipe books and recipes, standard operating procedures and company policies, menu design and format, and web content and employee manuals, especially relating to back-of-house/kitchen protocol &c. Create and maintain on a daily basis: Financial spreadsheets/documents, including profit and loss, product mix and recipe cost analysis, labor and other cost controls, monthly inventory, &c.
Executive ChefSep 2015 - Feb 2017 (1 year)
Develop and nurture, largely by the implementation and systematization of standard practices, procedures, and behaviors, a safe and efficient work environment in which to create, execute, and present an excellent menu and dining experience; including recipe book writing/editing, cost analysis and -management.
Executive ChefNov 2013 - May 2015 (1 year)
Revise and rewrite all kitchen menu items and their methods of preparation, including creation, costing, and execution of large-party limited menus, banquet menus, holiday and seasonal menus, &c. Ensure an efficient and expedient use of labor and product, including cross-training employees in order to ensure greater development and fluidity, tight financial controls designed to increase profitability, and implementation of new and improved dessert and catering programs.