Antoine Frazier CEC,WCEC,CCA

• Led culinary team to execute high-quality dining experiences for members and guests.
• Developed seasonal menus highlighting local ingredients while maintaining cost efficiency.
• Oversaw food preparation and presentation standards, ensuring consistency across all dining venues.
• Managed inventory control systems to reduce waste and optimize supply chain processes.
• Trained and mentored kitchen staff on culinary techniques and health regulations.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
• Fostered partnerships with local farmers, securing premium ingredients and supporting community.
• Maintained stringent health and safety standards, passing all inspections with high marks.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Implemented staff training programs, raising bar for service excellence and culinary skills.

• Developing and implementing menus for restaurant, banquet events, and private parties.
• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitor inventory levels of all food items to ensure adequate supplies are available at all times.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Controlling labor costs through effective use of staff scheduling techniques.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Creating recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Inspect equipment regularly to maintain safe working conditions in the kitchen.
• Analyzing customer feedback data to improve existing recipes or create new ones.
• Provided guidance and support for Sous Chefs during peak service hours.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.

• Developing and implementing new menu items to meet member needs.
• Maintain a clean and organized kitchen environment.
• Ordering and receiving making sure all ingredients meet club standards
• Training staff on culinary techniques and trends
• Organizing daily prep list for staff to ensure products are ready for service
• Responsible for food and labor cost
• Assisting the Executive Chef with budget proposals
• Managed staff of cooks, dishwashers, and other kitchen personnel.
• Ensured compliance with food safety regulations.
• Monitored inventory levels and placed orders as needed.

• To maintain the quality of food service as specified by the Executive chef

• Managing not only daily ordering but monthly inventory, maintaining a food cost of roughly 40%

• Supervised a 20 to 25 person team producing more than 600 plates per day.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Delegating work and teaching staff as needed when they are not clear on the task or what is being asked of them

• In charge of all soup, sauces and protein fabrication along with the Executive chef

• Maintaining a high level of food service for an upscale restaurant

• Ordering and receiving checking in all produce, seafood and meats to make sure they met the quality set in place

• Running the expo station being the last set of eyes to see each plate before it went to the guest

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
• Recommended menu items for new dish development, holidays, special events and promotions.

• Planned menu additions based on seasonal pricing and product availability.
• Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maintained well-organized mise en place to keep work efficient and consistent.