May
2000 – JUNE
2003
-
- Quality Hotel Downtown, The Inn At The False Creek, Vancouver, B.C.
Canada
- Executive Chef
Responsible for implementing New Menus, Special Nights
and Lunch Buffets.
Formulated New - Inventory
procedures, Food Costing procedures, Portion
control, Standardized recipes and Labor Cost
saving procedures.
Supervision, Delegation, Scheduling and Hiring of kitchen staff.
Maintaining high standards of sanitation and
hygiene in the kitchen areas.
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