Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic [Language] abilities.
Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Innovative professional with exemplary talents in cooking and cost control. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively build exciting meals and satisfy discerning customers.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplishe with 40+-year proven ability to drive sales growth, reduce costs and build business relations.
Cheeked the quality of raw and cooked good products to ensure that standards are met.
Checked the quality and quantity of received products.
Supervised and coordinate activities of cooks or workers engaged in good preparation.
Inspect supplies,equipment,or work areas to ensure conformance to establish standards.
Instructions or other workers in the preparation n,cooking,garnishing,or presentation of food.
Collaborate with other personnel to plan and develop recipes or menus,taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Analyze recipes to assign prices to menu items,based on food cost,labor and overhead cost.
Prepare and cook food of all types,either in a regular basis or for special guests or functions.
Record production or operational data on specified forms.
Gary Riech Scholarship Recipient
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