In my role as a chef, I undertake a diverse array of responsibilities that contribute to a thriving culinary operation. Central to my approach is the promotion of a positive kitchen culture, emphasizing teamwork and a harmonious work environment, which is essential for a successful kitchen. I excel in menu development and menu engineering, crafting innovative and profitable offerings that cater to the tastes of our clientele. Collaborating with local producers is a core principle, ensuring the sourcing of fresh and sustainable ingredients, and supporting the community. My focus extends to food cost management and comprehensive kitchen cost control, encompassing both food expenses and payroll to maintain financial efficiency. Additionally, I provide invaluable banquet support for large events, manage food waste to minimize our ecological footprint, continually work on recipe development to elevate the culinary offerings, and am readily available to step in and cover the responsibilities of a head chef as the need arises. These multifaceted roles collectively contribute to the success of a dynamic culinary operation.