Ravi Anne CEC, CCA, WCEC

· Planned and executed strategies to increase business and drive profit growth.

· Complied with corporate regulations, policies and procedures to maximize safety, security and overall trust in organization and employees.

· Achieved food and beverage objectives consistently with expert management of daily operations.

· Improved cost controls by standardizing food portions and beverage pours.

· Supervised floor during busy times and corrected mistakes impacting service delivery.

· Created foodservice equipment plans based on client menu, communications, project budgets and other defined requirements.

· Prepared foodservice drawings in CAD, incorporating feedback from clients, architects and subcontractors to refine designs.

· Produced project-specific foodservice plans for electrical, plumbing and ventilation requirements.

· Reviewed local health codes applicable to projects and followed with care to avoid construction problems.

· Adhered to strict submittal deadlines throughout project lifecycle from schematic design through to permit submittals and final construction documents.

· Developed menus to meet customer preferences, seasonal offerings and cost objectives.

· Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff.

· Demonstrated new cooking techniques and equipment to educate kitchen staff.

· Monitored activities and stepped in to handle staff problems.

· Prepared delicious, fresh and visually-appealing entrees for discerning customers.

· Managed responsibilities of line cooks to deliver prompt, fresh and high-quality dishes to customers.

· Interviewed, hired and trained new kitchen staff to maintain strong workforce.

· Collected and incorporated customer feedback to improve strategic kitchen planning.

· Brainstormed with restaurant manager to determine competitive pricing points of dishes.

· Led and guided staff to improve overall kitchen operations.

· Evaluated staff performance to raise standards and improve service.

· Reviewed cost and expenses to meet financial objectives.

· Facilitated high-volume rush periods with organized approach and excellent cooking abilities.

· Led and guided staff to improve overall kitchen operations.

· Oversaw 18,000+ meals per week, planning menus, developing specials and outlining plating instructions for cooks.

· Evaluated management & line performance to raise standards and improve service.

· Managed employees schedules to guarantee optimal coverage based on service demand.

· Enhanced menu with more seasonal offerings and locally-sourced ingredients.

· Calculated food requirements and labor costs to keep expenses within moderate range.

Brainstormed with restaurant managers to determine quality & standards

· Successful Re-Opening of the resort with new Ownership

Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff.

· Demonstrated new cooking techniques and equipment to educate kitchen staff.

· Enhanced menu with more seasonal offerings and locally-sourced ingredients.

· Interviewed, hired and trained new kitchen staff to maintain strong workforce.

Implemented Haccp & Food safety Standards

· Nominated and won best restaurant in Jamaica for 2011 & 2012

· Promoted efficient kitchen operations, scheduling staff, coordinating workflow and enhancing processes where needed

· Developed a Nouvelle Caribbean Cuisine and farm to table concepts

· Enforced food quality, plating and presentation standards, guiding staff to follow established procedures to support consistency.

· Established and delegated preventive maintenance tasks for kitchen equipment and appliance.

· On boarded new employees through mentoring and apprenticeship.

Reduced waste and expenses using effective supply management, storing food and ingredients properly and rotating stock to prevent spoilage