Established and accelerated changes to menus, recipes and cooking methods; and consistently lead to improve food quality, attractiveness and efficient preparation.Oversaw menu, food preparation, presentation, portioning and plating design.
Ensured overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services.
Worked in conjunction with the executive chef to improve and standardize recipes, as well as
to develop new recipes.
Demonstrated a high level of knowledge in reglonal, international and ethnic culsines.
Examined food, vegetables, meats and supplies received to assure quality, freshness and
appearonce.
Met with guests to ensure that their dining requirements and expectations are met or
Responded to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality.
Communicated class content to students so that learning occurred, skills are developed, and students are motivated to learn and achieve their educational objectives.
Work effectively with Culinary Program Director. other Instructors and diverse populations.
Implemented effective teaching methods, curriculum, and education programs.
Evaluated academie and /or vocational education.
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