Restaurant Cook
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Received Florida Wine Spectator Award for 1995 – 1997 Instrumental in keeping expenses in check while preserving reputation for excellence and quality: − Lowered banquet food costs to 29.75 , below industry standard of 32 − Kept restaurant food costs at 33.5 , in line with industry standard of 34-36 − Evened out banquet labor costs to 4.5 , in line with industry standard of 4-6 − Held kitchen labor costs at 17.25 versus industry standard of 17-20 CAFÉ MADELAINE’S/ MADELAINE’S RESTAURANT, Providence RI Family style Italian American restaurant with 1.75million in annual revenues 1991 – 1995 Sous-Chef/Line Cook– Helped owner with preparation of all foods, assisting chef/owner with ordering, organization of kitchen staff, and menu planning..
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