Bartley Buchans

Ben's Chophouse

Columbus, GA

01.2003 - 07.2018

Developed kitchen staff through training, disciplinary action and performance reviews.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Oversaw business operations, inventory control, and customer service for restaurant.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Planned promotional menu additions based on seasonal pricing and product availability.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Collaborated with staff members to create meals for large banquets.
Kept labor at or below [Number]% to support business profit targets.
Increased profits and efficiency [Number]% by building optimal inventory control model.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Generated employee schedules, work assignments and determined appropriate compensation rates.