With over 10 years in the food service industry, I have managed operations for both large-scale catering companies and independent restaurants. My experience includes overseeing kitchen staff, budgeting, inventory management, and ensuring compliance with health and safety regulations. I've successfully increased efficiency and reduced costs by implementing innovative menu planning and procurement strategies.

I prioritize clear communication and regular feedback to maintain a motivated team. I conduct regular training sessions to ensure staff are up-to-date with the latest food safety and customer service standards. By setting achievable goals and recognizing individual contributions, I foster a positive work environment that enhances performance under pressure.

I focus on sourcing high-quality ingredients and maintaining strict kitchen hygiene standards. Regular taste tests and customer feedback surveys help me refine menus and address any issues promptly. By involving staff in quality control processes, I ensure that every dish meets our high standards, leading to consistent customer satisfaction.

I leverage bulk purchasing and seasonal ingredients to reduce costs without compromising quality. By analyzing sales data and customer preferences, I optimize menu offerings to maximize profitability. Additionally, I implement energy-saving measures in the kitchen and negotiate with suppliers for better rates to further control expenses.

In my previous role, a kitchen fire disrupted service during a peak event. I quickly organized a temporary kitchen setup, coordinated with staff to prioritize safety, and communicated transparently with guests. By leveraging my crisis management skills, we resumed service within hours, minimizing impact on the event and maintaining customer trust.