Bio
Experience
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sodexo
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Saint Mary's Catholic Home - Sodexo
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Executive Chef
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Feb 1991 - Dec 2015
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Saint Mary's Catholic Home - Sodexo
• Manage all food purchases & budgets for account with 2.5 million budget• Manage 75 union & non-union employees• Resident Menu plan development, implementation and pricing• Oversee all catering and functions. • Oversee HACCP and Kitchen Safety programs • Hire, schedule, conduct orientation and training• Oversee day to day quality and controls of all food production
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Borel Restaurant Company
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Various Restaurants & Country Clubs
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Kitchen Manger, Chef, Executive Chef
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1973 - 1990
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Various Restaurants & Country Clubs
• Run retail or P&L kitchens & restraints• Managed food purchases & supplies• Managed food cost producing monthly revenue up to $750,000• Cash Handling & Daily Cash Balancing• Oversee sanitation and safety in kitchen• Oversee catering events & spec functions• Hire, schedule &,conduct orientation and training• Oversee day to day quality and controls of all food production• Managed up to sixty employee’s
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Education
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1981 - 1983Los Angeles City College
Business Management -
1976 - 1978Camden County College
Business Management
Suggested Services
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Industry Focus. “Food and Beverages”
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