Darryl Dickens

Responsible for development, organization, and creating menu of business. Streamline all ordering aspect, as to get better prices from wholesalers. Put in place a catered menu, in order to take on large events and parties. Execute all events with little resources and equipment. Maintain staffing, and inventory in order to keep business running.

Was responsible for managing, and running all aspects of kitchen. Maintain required P&L targets. Work all stations. Filling and receiving orders. Controlled staffing, and inventory. Execute large orders for events, and special occasions.

Work every station in the kitchen, inside and outside expo, also including supervising on any given shift. Set-up and prepare all items on menu, for all events, on and off site. Trained countless employees and managers. Also traveled and helped train over 100 employees in Hollywood, California.

Handled all aspectsof the kitchen. Hiring and terminating of employees. Kept all targeted cost of P&L. Work every staion and also bartended.