The primary responsibilities of any executive chef are to maintain food quality and presentation. To ensure consistent delivery of service while adhering to sanitation and food safety standards, the chef's time must be centered on these tasks. Given Ed's extensive experience, the services offered below allow the chef to be successful in these tasks while creating opportunities for innovation and expansion.
Menu Development
From ground-up creation of menus to reinvigorating existing menus, Ed can provide collaborative insight into the best strategy for success. This includes a variety of creative themes and recipe concepts, but also takes into consideration the logistics of any kitchen. Menu design is one thing, but aligning this with other concerns such as budgeting, purchasing, and staff capabilities requires an organized plan that Ed can provide.
Planning
Ed offers a range of services that allow for a more streamlined execution of food service. The services below allow for the alignment of goals between guests, owner, and employee. These include:
-Purchasing: develop order guides, par-lists, menu-item cost analysis
-Scheduling: production sheets, model work schedules
-Food safety: sanitation strategies, organization of food receiving and storage
-Purchasing: develop order guides, par-lists, menu-item cost analysis
-Scheduling: production sheets, model work schedules
-Food safety: sanitation strategies, organization of food receiving and storage
Special Affairs
Whether your establishment is interested in catering internal or off-site events, Ed can alleviate the stress that comes with the demands of delivering a memorable catering experience while not sacrificing the quality of normal service. In order to accomplish this, planning must take precedence. Ed can provide a roadmap for successful private events, such as:
-catering menu offerings
-incorporation of catering event demands within staff schedules and productions sheets
-cost analysis of menu items, staffing, and any necessary rentals
-execution strategies including packing lists, organization of buffet setups, delivery of product, and breakdown
-catering menu offerings
-incorporation of catering event demands within staff schedules and productions sheets
-cost analysis of menu items, staffing, and any necessary rentals
-execution strategies including packing lists, organization of buffet setups, delivery of product, and breakdown
Additional Services
Over Ed's long career in providing quality dining experiences, he has always emphasized the need to put the customer first. In order to do this, innovation is key. Some of the strategies Ed has employed to accomplish this include:
-Signature cocktail lists aligning with menu items
-Daily specials menu development
-Theme, holiday, and seasonal menu development
-Signature cocktail lists aligning with menu items
-Daily specials menu development
-Theme, holiday, and seasonal menu development