Not exact matches
While serving up
Italian standards like ravioli, gnocchi, spaghetti and fettuccine, the restaurant has mastered the art of elevating common
Italian fare to a level that reflects superior
culinary skill, creativity and artistry.
Tim Paroulek started his
culinary career at Northwood's in Annapolis where he learned basic
Italian and French cooking techniques and
skills.
After a year sabbatical in Italy honing his
culinary skills and studying
Italian at Johns Hopkins University in Bologna, Christopher embarked on a career in wine importing, and national supply side management in New York City with Winebow, Inc., and as National Sale Manager with Stacole Fine Wines, Dutton - Goldfield Winery, and Jackson Family's Cardinale Estate in St. Helena.
• 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