Christopher Moritz

2022 8

• Set up work stations prior to opening to minimize prep time.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Heated sauces, soups and gravies according to specified methods.

• Analyzed customer feedback data to improve existing recipes or create new ones.
• Supervised food preparation staff to deliver high-quality results.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Prepared workstations with ingredients and tools to increase efficiency.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Provided effective orientation and training to each new associate and developed ongoing training programs.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Trained kitchen workers on culinary techniques.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

• Verified kitchen staff followed all recipes and portion serving guidelines correctly.
• Trained new team members on proper meat and vegetable preparation techniques.
• Cooked multiple orders simultaneously during busy periods.

• Received and stored food and supplies.
• Made meals in accordance with company standards and requirements.
• Communicated effectively with fellow staff members regarding meal preparations.

• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Observed food safety and sanitation protocols to reduce germ spread.
• Distributed food to service staff for prompt delivery to customers.

• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Distributed food to service staff for prompt delivery to customers.
• Observed food safety and sanitation protocols to reduce germ spread.
• Inspected ingredients and equipment to ensure they meet quality standards.
• Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
• Developed recipes and menus to meet consumer demand and align with culinary trends.