BRUCE A THOMPSON

Day to day activities would include, but not limited too:

• Organizing cooler and kitchen
• Preparing food for the next day orders
• Timely expediting orders to ensure on time delivery to destination
• Manage orders ranging from 12 to 600 person events
• Managing kitchen staff
• Managing ovens, grills, and stove top
• Managing cleanliness of kitchen to maintain health department standards
• Manage plating, buffet and family style dinners onsite at events
• Ready to work for 8-15 hours at a time
• When needed, I also prep for Bistro To Go Cafe, run lunch deliveries, and bake
• Food ordering from Sysco and us food scheduling ran the cafe chef
• Created catering menu based upon client specifications, event type, dietary needs, and budget

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Trained kitchen staff to perform various preparation tasks under pressure
• Maintained well-organized mise en place to keep work consistent

• Oversaw team members at each station to verify consistent and accurate preparation of every dish
• Established and enforced presentation standards to uphold establishment's reputation
• Prepared and quickly delivered take-out food items and desserts to customers, maintaining consistent quality
• Maintained clean and well-organized counter to attract customers
• Kept cash register balanced and accurate to avoid financial errors
• Additional services for great dining experience.