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Degrees
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• Certified Executive Chef with the American Culinary Federation.•
Schoolcraft College, Hospitality Management and Supervision, 1992.
• Monroe Community College, Sanitation and Nutrition, 1990 – 1991
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My Expert Service
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• Need help getting through these hard economic times?
• Asking yourself where did all my customers go?
• Need help turning a profit?
• Feeling stagnant with your current food recipes?
• Wondering were all your money went to operate your business?
• Hitting a dead end with your menus?
• Need to create nutritious and creative food ideas?
These are questions that are commonly asked by small and large business alike.
If you need solutions on how to solve these issues I can help.
Take a look at my BIO to learn more.
I have experience in setting up small and large Food Service business, from Casinos, Hotels, Country Clubs, Ala Carte dinning, to off premise catering operations. All it takes is a simple email or phone conversation to share with me your opportunities that require a solution to your needs. Together we can analyze your particular situation and strategically customize plans that will suite the requirements that you will need,
From setting up budgets, training staff for your new culture, designing creative and nutritious menus, to redefining your costumer base.
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Experience & Qualifications
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• 30 years experience in the Food Service Industry.
• Coordinate activities and direct indoctrination and training of Chefs, Cooks and other kitchen workers engaged in preparing and cooking foods maximizing productivity and staff performance.
• Exemplify leadership quality and professionalism implementing motivational training practices.
• Plan menus and analyze recipes, taking into account probable marketing conditions and popularity of menu trends.
• Teach estimated food consumption, kitchen food requisitions, and inventory control.
• Teach methods of food preparation, nutrition, and cooking technique’s.
• Strong computer skills with Microsoft applications.
• Re-certified Executive Chef, 2004, American Culinary Federation.
• Re-certified Executive Chef, 1999, American Culinary Federation.
• Certified Executive Chef, 1994, American Culinary Federation
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Available Modes Of Communication
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email/chat
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Contact
Timothy Enfield
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