Vincent Kaelin
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Personal Information
Organization / Workplace
Le Parker MeridienLocation
Greater New York City Area United StatesOccupation
Sous ChefIndustry
Hospitality / Leisure
About
Responsible for day to day operations for culinary department under the supervision of the Executive Chef Actively managed a union staff of 40 cooks in a full service upscale hotel. Helped to monitor food and labor costs in all areas of the kitchen. Assisted Executive Chef with all culinary duties including, payroll, scheduling, inventory, menu planning