March has us preparing a diverse menu with Chef Kelly Andreas, Executive Chef of Diversity Food Services, leading the way.
A bit about Chef Kelly’s professional skills and experience:
- Food and beverage experience of over 28 years
- In a leadership role for more than 20 years
- Leads by example with a passion for excellence in all areas of food and beverage
- Well trained in all factions of cooking competencies
- Diverse in menu design, functionality and verbiage
- Strong team building capabilities
- Strong coaching abilities developing people, improving skills, communication resulting in cohesiveness
- Detail orientated with driven ‘SMART’ objectives
- Very Strong Financial acumen in menu design, labor and food cost control
- Multi-unit operations with over 80 staff
- Restaurant opening and branding
