Grill Chef resume example

• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
• Handled portion control activities according to specified instructions provided by chef.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
• Grilled meats and seafood to customer specifications.

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• Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.

• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Hired and managed all kitchen staff.
• Maximized quality assurance by completing frequent checks of line.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Checked and tested foods to verify quality and temperature.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

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• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Implemented drink prep procedures that reduced wasted stock by Number%.
• Set up bar for operation, obtained cash bank and stocked service bar.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Received over Number beverage orders nightly from wait staff and delivered beverages to guests while keeping up with bar orders.

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• Set up glassware, liquor and other necessary supplies for special events.
• Took customer orders and capitalized on opportunities to sell special beverage and food options.
• Poured and prepared mixed drinks for over Number customers daily and created new libations drawing in clientele.