Productive, Fun place to work
Executive Chef / Dietary Supervisor (Former Employee) – Las Vegas, NV – October 22, 2018
I had to prepare five Homemade Soups daily, lunch and dinner for the Doctors, Staff and Patients , I was also in charge of Catering and Homemade Desserts daily. I was approached by the CEO and management team in a staff meeting, I was told that everyone really enjoyed the quality, taste and vision of my food, we've gotten many compliments.
Two months later I was offered the position as Executive Chef, because of my hard work and dedication 2 years later I was offered a Dietary Supervisor position, so basically I was The Chef / Dietary Supervisor. At first it was challenging because I had to learn the technical part of a kitchen (i.e, ordering, costing, counting down banks, employee evaluations and employee issues, customer and employee satisfaction and more). I enjoyed my position because I was able to bring my kitchen staff together.I created job games, I taught cooking classes, group kitchen projects anything to make show the staff that they're appreciated.
Cooking is my love, it's my passion but the look on an employees face when their awarded for something good that they did, it's an awesome part of my job
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