CHASE GLASER

• Reviewed invoices from vendors to ensure accuracy of orders placed.
• Assisted with menu planning, budgeting and cost control processes in the kitchen.
• Created daily, weekly and monthly work schedules for kitchen staff.
• Analyzed financial data related to kitchen operations including labor costs, revenue.

• Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
• Managed and trained over 20 cooks in three different restaurants.
• Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
• Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
• Transferred to another Hilton under the same ownership to improve the labor budget for the following year.

• Oversee kitchen operations, lead staff of 20 cooks in a high-volume setting, and ensure top food safety standards.
• Collaborate with the executive chef to introduce new menu items, enhancing the dining experience.
• Maintain high-quality food production, demonstrating leadership in a fast-paced environment.

• Guides new cooks in cooking techniques and safety, boosting team efficiency.
• Creates innovative menu items, ensuring that dietary needs are met.
• Keeps the kitchen organized for smooth operations, enhancing productivity.
• Oversees staff of 15 cooks, inventory, and costs, maintaining quality in a busy setting.

• Designed diverse menus, enhancing culinary appeal, and guest satisfaction.
• Optimized kitchen costs while maintaining exceptional food quality.
• Mentored staff of 3 to 5 cooks and helped on techniques and recipes, boosting team efficiency.
• Earned praise for outstanding service and surpassing guest expectations.

• Maintained kitchen hygiene, ensuring compliance with safety standards.
• Optimized dish preparation, enhancing kitchen efficiency in a high-pressure setting.
• Managed inventory, ensuring a consistent supply, and reducing waste.
• Collaborated on menu development, contributing to innovative culinary offerings.

• Led the kitchen during peak times, ensuring timely and accurate order preparation.
• Streamlined inventory processes, enhancing kitchen efficiency.
• Communicated with diners, accommodating dietary needs, and special requests.
• Facilitated smooth kitchen operations through effective supply management.

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