Salim E.

Create and maintain food safety procedures. Assist with culinary development and menu design. Assist with revenue generation, food costs and menu engineering. Develop food production facilities and kitchens up to code. Create products and dishes that are nutritionally viable and tasty. Provide consultation for specific types of food production, such as gluten free baked goods.

Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control/ Menu Pricing and Menu Innovation/ Track Food & Estimate Food Consumption and Requisition of Food Purchase/ Standardize Production Recipes to ensure consistent quality/ Overview on food Cost, Quality, Presentation and Innovation/ Control for all the kitchen purchasing/ Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed/ Implement and maintain Culinary Excellence Standards/ Hire, train and manage kitchen personnel and supervise all culinary activities

I was driven to create an exceptional food and beverages from all around the globe, presented in true American style! Features a wide range of delicious options from exciting appetizers, open flame fire grilled burgers and hand-stretched sour dough pizzas to top choice steaks, seafood, and pastas. With hold onto the freshness of the product, for vibrant and big hearty portions of everyone's favorites, best of it by making everything from scratch in house. I focused to figure a modern twist on the traditional French Bistro, offering a first-class Mediterranean food and drinks in a casual dining environment.