Tannis Smith

Background

About Tannis Smith

I'm currently a regional chef of multiple locations at war with these tariffs, political flexes and natural inflation. I'll update this in detail when there's time. My food cost and labour still hits targets. My turnover is next to nothing, I set systems structured from corporate roots and the raise in ratings online speak for itself. Open for consultation, menu restructuring and helping in recruitment. I'm a chef and manager that's not a yes man and work profitably with owners and corporations that look for the future, the goal and the best solution or opportunities. pre-covid bio: I have extensive experience in catering, large volume event coordination, day to day restaurant operations, menu development and costing. In my current position I've strengthened my weaknesses and challenged myself more than ever in my career and am excited to see what's next here. As indicated in the enclosed resume, I am highly skilled in inspecting food items, planning and developing menus(from small independent to large banquet), food purchase specifications, recipes, presentation standards and pricing for all menu items and specials. Moreover, I am well versed in developing techniques for food preparation and presentation and able to assist in establishing menu prices. In addition, I have a demonstrated ability to train line cooks on technique and utilization of products and able to ensure that inventory is stocked with fresh ingredients. I have trained foh on bar, presentation, cost and customer interaction. I have been trained, self trained or studied many different cuisines and am excited to keep learning Furthermore, I possess a professional appearance, and capable of maintaining high standards of sanitation, health and safety. Over and above, I am extremely capable of evaluating food products to assure freshness and quality standard are attained, and inspecting supplies, equipment, and work areas to ensure compliance to established standards.