Bernard Rembert

• Demonstrated knowledge of menu items and corresponding ingredients.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Cleaned and organized kitchen, dining and service areas

• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.

I manage the kitchen and front of the house from the scheduling to menu. Prepare of the food and service.