Personal Chef / Head Pastry Chef / Head Baker / Manager at Multiple Restaurants and Clients

Managed daily kitchen operations, oversaw a team of up to 10 staff members to deliver high-quality food service for up to 100 guests per event. Designed and executed customized menus, increasing client satisfaction and repeat bookings by 25%. Controlled inventory and vendor relationships, reducing food costs by 15% through efficient ordering and waste minimization. Trained and mentored junior culinary staff, improving team efficiency and product consistency. Led baking and pastry production, maintaining compliance with health and safety standards, resulting in zero safety violations. Coordinated event planning and logistics for private dining and catering services, successfully managing over 50 events annually. Implemented new process improvements in kitchen workflow, improving order turnaround time by 20%. Maintained detailed records of supplies, staff schedules, and budgets, contributing to streamlined kitchen management and cost control.