BRUCE A THOMPSON

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

• Organizing cooler and kitchen to health code
• Timely expediting orders to ensure on time delivery to destination
• Manage orders ranging from 12 to 600 person events
• Managing kitchen staff, and scheduling.
• 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(Event Manager -Chef)
• Food ordering from Sysco and Us Food
• Created catering menu based upon client specifications, event type, dietary needs, and budget

• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

• 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
• Kept cash register balanced and accurate to avoid financial errors