Sentences with phrase «foods culinary staff»

Not exact matches

Bringing more than 30 years of culinary experience, Atkins assists customers and manufacturers with menu development, recipe support, nutritional analysis, food trends, staff training, food handling, equipment utilization and labor optimization.

The dining team engages with the students on a regular basis through campus surveys and meetings of the Marist Culinary Council, which consists of professionals, students, faculty and staff to discuss food offerings and upcoming dining events.

Our corporate chef works with the culinary staffs of food manufacturers and restaurant chains to create flavor - specific products.

RCA attendees could discuss specific formulation challenges with ICL Food Specialties scientists, including several Certified Culinary Scientists (CCS) on staff.

Chef Warsow works with on - staff culinary experts at meat processing companies like Bridgeview, Ill. - based Stampede Meat to develop seasoned and prepared protein solutions that help food service chefs take their own menus to the next level.

In his role, Middleton will be responsible for overseeing food and beverage operations, leading the culinary team and staff to exceed guest's culinary expectations and offering a fresh and innovative take on the already stellar culinary offerings.

Discuss food waste prevention efforts with vendors prior to event and communicate last minute changes with culinary staff.

Jessica currently works in many different school districts teaching the kitchen staff to improve their culinary skills and talking to the students about cooked - from - scratch foods.

We DID spend months changing our recipes, writing the portions, training our 100 + culinary staff, so in terms of work, it is hard to calculate how much that has taken out of any school food service that tries its best to cook from scratch.

The partnership with Chef Nick Wallace, the Mississippi Museum of Art, and the Jackson Public Schools Food Service Department will connect culinary arts, nutrition education, and creativity to students, staff, families, and our community.

A five - day Culinary Boot Camp was designed to provide professional development and culinary training for food servicCulinary Boot Camp was designed to provide professional development and culinary training for food servicculinary training for food service staff.

The School Food Initiative conducted week - long Culinary Boot Camps for food service staff throughout Santa Barbara CouFood Initiative conducted week - long Culinary Boot Camps for food service staff throughout Santa Barbara Coufood service staff throughout Santa Barbara County.

Conducting basic skills and culinary needs assessments to understand the scope of training required for different types of food service personnel (SFAs, kitchen and cafeteria managers, and cooks and frontline staff).

The 5 - day Cook for America ® Culinary Boot Camps cover all basic competencies necessary to prepare food service directors, kitchen managers, lead cooks, and support staff to run professional, cooked - from - scratch school lunch operations.

Our trained culinary graduates partner with cafeteria staff to feed kids real food, and fitness coaches encourage schools to let kids play.

The research and development staff members at Ben & Jerry's usually come from culinary backgrounds, but Spors's formal education was scientific: He received a B.S. in food sciences at the University of Wisconsin, Madison.

Not only will your wedding be the only one hosted at Sanctuary Resort, but catering for your wedding will also be handled by a dedicated culinary staff led by Food Network star and Executive Chef Beau MacMillan.

While staying at the resort you can enjoy delicious food including Caribbean cuisine and culinary fusion which are directly served from the kitchen - staff to the guests.

Staffed by a group of in - house foodies, food writers, cooks and culinary travel experts, we continue to expand our culinary tours around the world.

Hotel culinary staff do not store food properly or wash their hands when handling menu items, resulting in food poisoning or other serious intestinal issues.

You should include any specialized training you received from prior fast food or restaurant positions, including any management classes, staff and corporate training programs, your state's food handler's course and any formal food preparation or culinary workshops.

S / He will assist the culinary staff with basic food service tasks such as carving meats, light cooking and food preparation, garnishing, and food display...

• Strong knowledge of all buffet, banquet, room service and restaurant operations focused on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations.

• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles

• Cooking all kinds of food following menu and number of guests • Ensuring the provision of quality hospitality services • Supervising and assisting culinary staff in the production of all menu items • Portioning and garnishing • Conducting quality assurance tests for all menu items • Ensuring safe food handling procedures • Maintaining proper storage of all foods

SUMMARY Courteous and respectful culinary professional with 8 + years» extensive experience in menu development, food preparation, and culinary staff management.

• Able to blend creative and administration skills to achieve restaurant staff and customer targets • Extensive experience in developing customers through well - placed marketing activities • Functional ability to manage and maintain restaurant finances including payroll, cash - in and bank liaison • Expansive awareness of culinary trends in the food service industry along with great capability of standing up to competition

A kitchen assistant is responsible for helping culinary staff in performing all tasks in the kitchen, serving guests when needed and taking food carts to various dining locations as per instructions.

PROFESSIONAL HIGHLIGHTS • 11 + years» progressively responsible experience in managing kitchen operations and supervising staff • Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques • Well versed in assigning responsibilities to the culinary team • Known for setting deadlines ensuring the timely completion of work • Able to create and maintain excellent rapport with the patrons and co-workers • Competent at preparing and organizing banquet as well as restaurant meals

KEY QUALIFICATIONS • Over 4 years of experience working as a Sous Chef with the leading hotels in Oregon • Exceptionally proficient in assisting the executive chef in meeting and exceeding the hotel's kitchen expectations • First - hand experience in offering professional and friendly guest service concerning food and beverages • In - depth knowledge of supervising multiple levels of culinary staff • Hands - on experience in advocating advanced cooking techniques

As a culinary supervisor at my previous job, I trained and supervised culinary staff to prepare, cook, and display food in keeping with the service standards.

• Seeking a position as a Chef with Java Coffee using competencies in food preparation, menu planning and culinary staff management.

Managed a staff of 19 Center / Caf 200 * Managed all Culinary aspects of a 1.9 million public caf * Maintained a 32 % Food cost * Wrote and executed all menus and food specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all cFood cost * Wrote and executed all menus and food specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all cfood specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all co...

Seeking to use culinary... managed and assisted kitchen staff in producing food for banquets, catered events and member dining

Core Competencies Business Development • Sales & Marketing • Culinary Menu Development • Negotiations • Territory Expansion Communications • Staff Training / Development • Account Management • Client Acquisition / Retention Food Service Cost Containment • Profit & Volume Growth • Company & Community Liaison

202 El Monte Dr., Culinary Arts Education Front and Back of house service Food and Beverage Management and operations Leadership Budgeting and Cost Control Event Logistics and Production Vendor / Inventory Management Staff Training Safety / Sanitation and Quality Controls Cocktail and Food Menu Design High volume production capability