Anthony Fox

Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.

• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Managed inventory control, reducing food waste and optimizing budget allocation.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.