Sentences with phrase «quality culinary service»

While browsing through your site, I was impressed with your emphasis on quality culinary service and the array of hospitality services you offer to your patrons.

Not exact matches

The division's culinary management team conducted the Bayonet Culinary Academy in order to strengthen culinary noncommissioned officers proficiency and demonstrate an increased understanding of food service excellence, field feeding operations and improve quality of service at the Food Service Training Facility April 1culinary management team conducted the Bayonet Culinary Academy in order to strengthen culinary noncommissioned officers proficiency and demonstrate an increased understanding of food service excellence, field feeding operations and improve quality of service at the Food Service Training Facility April 1Culinary Academy in order to strengthen culinary noncommissioned officers proficiency and demonstrate an increased understanding of food service excellence, field feeding operations and improve quality of service at the Food Service Training Facility April 1culinary noncommissioned officers proficiency and demonstrate an increased understanding of food service excellence, field feeding operations and improve quality of service at the Food Service Training Facility April 16service excellence, field feeding operations and improve quality of service at the Food Service Training Facility April 16service at the Food Service Training Facility April 16Service Training Facility April 16 to 20.

Quality Breadings At Newly Weds Foods, our formulation team consists of food scientists, culinary experts and technical service representatives.

Given the expansion of our chef services, I am also responsible for advancing our message through existing partnerships with the American Culinary Federation, as well as into new industry affiliations and events that showcase Minor's product quality and chef - lead innovation.

And now, the partnership with Saks Fifth Avenue will marry the two brands» reputable commitments to quality, customer service, and world - class experiences, creating a destination for dining and culinary reverie unlike anything Toronto has seen before.

Ms. Nand commented, «We are proud to accept this award, and it reflects both our food and beverage department and culinary team's commitment to the highest standard of quality and service that our guests come to expect.»

Alongside is a gleaming open - plan guest kitchen with sit - up bar, coffee machine and TV and, behind a wall of gold lacquer hiding two wine fridges, the main service kitchen contains an enviable range of quality culinary equipment.

Each venue is uniquely recognized for delivering quality service and transporting culinary experiences.

• 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

Using my Bachelor's degree in Culinary Arts and three years» supervisory experience in kitchens of 4 - 5 star hotels, I would be able to deliver high - quality service and great food to your guests while maintaining quality standards and maximizing profitability.

• 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

Progressive leadership, and overall operations experience, with quality - driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world - class service delivery, lean operating methods, innovative marketing directions and award winning culinary creations.

Progressive leadership with Executive Chef experience, and quality - driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world - class service delivery, lean operating methods, innovative marketing directions and award winning culinary creations.

Since I am familiar with this end of the culinary business, I am able to understand food quality and service.

Kitchen Manager «Repeated records of success providing quality services by effectively managing kitchen activities and staff to provide the best of culinary services.»

Repeated records of success providing quality services by effectively managing kitchen activities and staff to provide the best of my culinary experiences.

Progressive leadership with Executive Chef expertise, and quality - driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world - class service delivery, lean operating methods, and award winning culinary creations.

Progressive leadership with Executive Chef expertise, and quality - driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world - class service delivery, lean operating methods, and featured culinary creations.

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

Culinary Management • Front / Back House Operations • Quality Management • Client / Guest Relations Team Leadership • Team Training • Customer Service • Safety • Budgets • Equipment Purchase Menu Development • Cost Control • Inventory Control & Management • Public Relations

CORE COMPETENCIES Hospitality Management • Customer Service • Client Relations • Business Development • Team Leadership Communications • Operations Management • Culinary Management • Front / Back House Operations • Quality Management • Client / Guest Relations • Team Training • Safety • Budgets • Equipment Purchase Menu Development • Cost Control • Inventory Control & Management • Public Relations

Core Competencies Culinary Management • Front / Back House Operations • Quality Management • Client / Guest Relations Team Leadership • Team Training • Customer Service • Safety • Budgets • Equipment Purchase Menu Development • Cost Control • Inventory Control & Management • Public Relations • Catering

Core Competencies Hospitality Management • Culinary Management • Front / Back House Operations • Quality Management Client / Guest Relations • Team Leadership • Team Training • Customer Service • Safety • Budgets • Equipment Purchase • Menu Development • Cost Control • Inventory Control & Management • Public Relations Customer Service • Business Development • Communications