The report profiles NYC Leadership Academy's principal preparation and support models as
highly effective avenues for today's results - oriented philanthropists who wish to address teaching quality, and teacher effectiveness and retention.
•
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