Prepared high-quality meals according to recipes and customer requests. Followed food safety guidelines by cleaning and sanitizing work areas and avoiding cross-contamination of food items. Maintained regulatory guidelines for food temperatures, and ensured storage and service areas were up to established standards. Safely handled and preserved food items in accordance with food handling guidelines. Ensured ingredients and supplies were sufficient in the event of busy periods. Stored food in protective containers to avoid spoilage and adhered to safety procedures. Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Assisting other areas of the kitchen when required. Preparing, cooking and serving food under the guidance and supervision of the Head Chef.

Prepared high-quality meals according to recipes and customer requests. Followed food safety guidelines by cleaning and sanitizing work areas and avoiding cross-contamination of food items. Maintained regulatory guidelines for food temperatures, and ensured storage and service areas were up to established standards. Safely handled and preserved food items in accordance with food handling guidelines. Ensured ingredients and supplies were sufficient in the event of busy periods. Stored food in protective containers to avoid spoilage and adhered to safety procedures. Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Assisting other areas of the kitchen when required. Preparing, cooking and serving food under the guidance and supervision of the Head Chef.  

Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events. • Every Day conducted inventory count and ordered items to keep supplies sufficient. • To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods. • Created new and improved Ala Carte menu listing over number of choices for entrees and Appetizers. • Enable efficient preparation of signature dishes by preparing ingredients beforehand. • Cooperated with Head Chef and Sous Chef to develop recipes for enticing meals to serve up to diners at restaurants for special events. • Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items. • Consistently emphasized food quality and specialized baking techniques. • Persistently strove for continual improvement and worked cooperatively as a team member. • Prepared bakery and specialty products such as bagels, breads and pastries. Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounder, scales and mixers. Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies. Displayed a positive and friendly attitude towards customers and fellow team members.  

Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events. • Every Day conducted inventory count and ordered items to keep supplies sufficient. • To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods. • Created new and improved Ala Carte menu listing over number of choices for entrees and Appetizers. • Enable efficient preparation of signature dishes by preparing ingredients beforehand. • Cooperated with Head Chef and Sous Chef to develop recipes for enticing meals to serve up to diners at restaurants for special events. • Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items. • Consistently emphasized food quality and specialized baking techniques. • Persistently strove for continual improvement and worked cooperatively as a team member. • Prepared bakery and specialty products such as bagels, breads and pastries. Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounder, scales and mixers. Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies. Displayed a positive and friendly attitude towards customers and fellow team members.  

Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events. • Every Day conducted inventory count and ordered items to keep supplies sufficient. • To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods. • Created new and improved Ala Carte menu listing over number of choices for entrees and Appetizers. • Enable efficient preparation of signature dishes by preparing ingredients beforehand. • Cooperated with Head Chef and Sous Chef to develop recipes for enticing meals to serve up to diners at restaurants for special events. • Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items. • Consistently emphasized food quality and specialized baking techniques. • Persistently strove for continual improvement and worked cooperatively as a team member. • Prepared bakery and specialty products such as bagels, breads and pastries. Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounder, scales and mixers. Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies. Displayed a positive and friendly attitude towards customers and fellow team members.  

• Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events. • Every day conducted inventory count and ordered items to keep supplies sufficient. • To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods. • Increased establishment’s revenues by creating enticing and unique dishes to attract new clients. • Maintained long-term business profitability by keeping labor costs under 20% of budget. • Implemented strategies to improve productivity of staff to produce and serve more than 350 meals per service. • Enable efficient preparation of signature dishes by preparing ingredients beforehand. • Reduced cost of grocery purchases by sourcing foods such as meat and vegetables from local farms. • Improved kitchen processes to shorten patron wait times with the result of being able to increase the number of meals served. • Provided training to kitchen staff in all aspects of food handling, preparation and serving so they could efficiently work at all stations. • Cooperated with Corporate chef and Head Chef to develop recipes for enticing meal for special events. • Collaborated with vendors to find cost-effective recipe ingredients.  

Maximized quality assurance by completing frequent checks of the line. • Resolved customer concerns with food preparation in a timely manner. • Coordinated and organized all restaurant inventory. • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. • Oversaw food preparation and monitored safety protocols. • Hired and managed all kitchen staff. • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies. • Helped general management develop prices based on inventory costs and portion sizes. • Motivated staff to perform at peak efficiency and quality. • Carefully interviewed selected, trained and supervised staff. • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes. • Interacted positively with customers while promoting hotel facilities and services. • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits. • Correctly calculated inventory and ordered appropriate supplies. • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. • Actively participated in ongoing customer service programs to build sales and rapport in the community. • Responsible for menu development and chefs table.

Maximized quality assurance by completing frequent checks of the line. • Resolved customer concerns with food preparation in a timely manner. • Coordinated and organized all restaurant inventory. • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. • Oversaw food preparation and monitored safety protocols. • Hired and managed all kitchen staff. • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies. • Helped general management develop prices based on inventory costs and portion sizes. • Motivated staff to perform at peak efficiency and quality. • Carefully interviewed selected, trained and supervised staff. • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes. • Interacted positively with customers while promoting hotel facilities and services. • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits. • Correctly calculated inventory and ordered appropriate supplies. • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. • Actively participated in ongoing customer service programs to build sales and rapport in the community. • Responsible for menu development and chefs table.

Provided restaurant owners with information about ingredient costs and correct portioning of meals to help them devise pricing of menu items. • To ensure safe and sanitary food-handling practices, made sure all food preparation areas were cleaned and inspected. • Motivated kitchen staff to achieve goals in high-volume establishment. • In concert with Sous Chef provided 21 employees with education about changes in the menu and production of food items. • Optimized quality assurance procedure by efficiently completing regular line checks. • Supervised food preparation and food handling to ensure safety procedures were followed. • Devised and implemented new strategies to improve team performance, improve productivity and increase operational efficiency. • Created new recipes to add to menu to increase options for customers. • Received referrals of customer complaints from the customer service department to resolve serious complaints and issues, resulting in continued customer loyalty. • Made projections for supplies needed for special local events and sports games by reviewing history of prior expenses. • Investigated instances of inventory waste or theft and corrected operational problems to ensure business was operating at expected levels. • Recruited, interviewed, hired and supervised employees to fill back of house positions. • Provided regular preventative maintenance and repairs to facility and equipment to ensure good working condition was achieved. • Implemented surface and equipment sanitation schedules in kitchen area. • Responsible for managing inventory and ordering supplies and achieved reduction in costs. • Supervised kitchen team of 25 and assigned duties to staff for different food preparation stages. • Supervised kitchen and staff to ensure safety and safe handling of all food. • Ensured quality standards were maintained during preparation and serving of meals. • Supervised the hiring and training of new kitchen staff and monitored their development. • Responsible to train employees to use correct cooking methods, understand and follow safety standards, and work according to performance expectations. • Established strong relationships with vendors to ensure inventory supplies were consistently sufficient. Project launch for organization

Provided restaurant owners with information about ingredient costs and correct portioning of meals to help them devise pricing of menu items. • To ensure safe and sanitary food-handling practices, made sure all food preparation areas were cleaned and inspected. • Motivated kitchen staff to achieve goals in high-volume establishment. • In concert with Sous Chef provided 21 employees with education about changes in the menu and production of food items. • Optimized quality assurance procedure by efficiently completing regular line checks. • Supervised food preparation and food handling to ensure safety procedures were followed. • Devised and implemented new strategies to improve team performance, improve productivity and increase operational efficiency. • Created new recipes to add to menu to increase options for customers. • Received referrals of customer complaints from the customer service department to resolve serious complaints and issues, resulting in continued customer loyalty. • Made projections for supplies needed for special local events and sports games by reviewing history of prior expenses. • Investigated instances of inventory waste or theft and corrected operational problems to ensure business was operating at expected levels. • Recruited, interviewed, hired and supervised employees to fill back of house positions. • Provided regular preventative maintenance and repairs to facility and equipment to ensure good working condition was achieved. • Implemented surface and equipment sanitation schedules in kitchen area. • Responsible for managing inventory and ordering supplies and achieved reduction in costs. • Supervised kitchen team of 25 and assigned duties to staff for different food preparation stages. • Supervised kitchen and staff to ensure safety and safe handling of all food. • Ensured quality standards were maintained during preparation and serving of meals. • Supervised the hiring and training of new kitchen staff and monitored their development. • Responsible to train employees to use correct cooking methods, understand and follow safety standards, and work according to performance expectations. • Established strong relationships with vendors to ensure inventory supplies were consistently sufficient. Project launch for organization