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Consolidated small-wares opening packages for all the restaurants 

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Set up on-line ordering system.
Maintained purchasing for all Roy’s Restaurants.​
 

Managed every detail of corporate special events including the creation of action plans and menu items. 

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Hired and trained hundreds of cooks, many of whom  have excelled to be executive chefs/partners today.​
 

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Skills

Technologically savvy — very knowledgeable re current equipment, costs and best applications.
Working Chef with superior line skills (all phases) and complete fine dining room skills.​
 

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Customer Oriented Chef 

Guest satisfaction no #1  priority