Curtis Wriggle

• Managed day-to-day business operations.
• Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
• Increased customer satisfaction by providing high-quality services and timely communication.
• Managed daily operations for optimal efficiency, streamlining processes to reduce costs.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

Developed and Instituted lunch, dinner and banquet menus

Ordering product and maintained inventory

Supervising and training

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.

• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Learned menu items produced by assigned station to achieve proper quantities.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
• Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
• Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
• Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.