Antoine Frazier CEC,WCEC,CCA

• 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.