Thomas Symon

*Own and operate a catering business for 20+ years, focusing on providing the highest quality hospitality and cuisine

* Creating innovative, seasonal and locally sourced menus based on each clients needs

*Coordinated, planned and managed hundreds of off premise events ranging from 10-1000 guests

*Developed and retail a line of handcrafted soups sold in local produce market

*Manage ordering, inventory and production of all aspects or culinary operation

• Partnering with front of house management to address operational challenges, ensuring prompt resolution of any issues
• Reinforced a positive team culture within the kitchen staff by fostering open communication channels.
• Supervise and successfully execute off premise events utilizing my many year of catering experience.
• Part of team that travels country and caters for Lamborghini race team

* Part of culinary team that traveled for company doing out of state/off premise events

*Supervised/managed various catered events including Emmy's (2005-2017), Hollywood Bowl Gala, Huntington Museum and more

*Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.

• Upheld and maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Managed kitchen, staffing, inventory, ordering and all aspect of food production
• Coordinated events
• Created menus and designed corresponding recipes

• Developed and controlled an annual operating budget of $1.5 million.
• Improved productivity and reduced both food and labor cost by 15- 20%.
• Negotiated with vendors for quality ingredients at competitive prices.
• Oriented, trained, scheduled, and supervise a culinary staff of 35 employees.
• Implemented team-building activities to strengthen kitchen dynamics.
• Arranged numerous special events, ranging from cigar dinners to cooking classes.