Ari Kendall

• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Assisted customers in planning corporate events, social galas and gourmet dinners.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Managed daily operations inside restaurant and oversaw catering and offsite functions as well as supplying food to LGA location.
• Hired, managed and trained kitchen staff.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Created menus and designed corresponding recipes for Hill Country.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.

• Oversaw production kitchen supplying nine mobile locations serving different neighborhoods across three boroughs
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

• Founder and owner of middle eastern food truck and catering company servicing the Boston area
• Managed day-to-day business operations.
• Consulted with customers to assess needs and propose optimal solutions.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.

• 3.9 GPA

Accredited work study program in Eilat in the south of Israel