Blake Marshall

• Verified compliance in preparation of menu items and customer special requests.
• Oversaw business operations, inventory control and customer service for restaurant.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Modernized work processes to reduce guest wait times and boost daily output.
• Interacted with guests to obtain feedback on product quality and service levels.

• Managed staff schedules to optimize coverage of peak times.
• Can fill any line cook position at a moments notice.
• Knowledgeable in day to day preparation lists and ordering.
• Unloaded trailers, received merchandise, verified orders and broke down produce loads.
• Experienced in catering events for 2,000+ guests
• Planned and directed high-volume food preparation in fast-paced environment
• Acted as head chef when required to maintain continuity of service and quality

• Purchased food and cultivated strong vendor relationships.
• Stocked and maintained cleanliness of stations.
• Took lead on weekly brunch service.
• Ran line during peak business hours.

Station included:

• Flat bread and naan pizzas
• Various fried entrees, side dishes, and garnishes
• Desserts
• Pancakes, beignets, toasts, and parfait during brunch
• Stocked supplies to maintain sufficient levels of food products at pantry station
• Cleaned and sanitized pantry station at end of shift

• Started on pantry and worked all stations until becoming lead line cook.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality
• Unloaded food supplies from distributor trucks to efficiently organize inventory
• Collaborated with servers to collect information about specific customer desires and dietary needs
• Maintained well-stocked stations with supplies and spices for maximum productivity
• Prepared ingredients ahead of time to promote efficiency in dish garnishing

• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Parking lot and window maintenance