Chef with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising dining and service standards.
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Scheduled and directed staff in daily work assignments to maximize productivity.Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Safety and sanitation
Menu development, cost control, purchasing, managed a staff of five, scheduling, portion control, staff training, responsible for all kitchen operations.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.Worked closely with the cooks to determine menu plans for special events or occasions.
Cutting of Meats and Fish. Wrapping, setting up display cases, counter sales, inventory and ordering. Customer service and product ID. use of scales, band saws, and wrapping machines
Graduated in top 5% of class
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