David Adkins

Head Line Chef

Restaurant

Maui , HI

02.1989 - 12.2004

Acted as head chef when required to maintain continuity of service and quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Maintained up-to-date knowledge of current culinary trends and techniques.
Monitored food and labor costs to verify budget targets were met.
Planned promotional menu additions based on seasonal pricing and product availability.
Collaborated with staff members to create meals for large banquets.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Coordinated with vendors to order supplies and maintain high quality standards.
Modernized work processes to reduce guest wait times and boost daily output.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Coordinated with team members to prepare orders on time.
Worked closely with front-of-house staff to facilitate excellent customer service.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Assisted with menu development and planning.
Set up and broke down kitchen for service.
Disciplined and dedicated to meeting high-quality standards.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Evaluated food products to verify freshness and quality.
Monitored food production to verify quality and consistency.
Utilized culinary techniques to create visually appealing dishes.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.
Implemented food cost and waste reduction initiatives to save money.
Developed new recipes and flavor combinations to enhance customer dining experience.
Participated in food tastings and taste tests.
Developed close relationships with suppliers to source best ingredients.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Implemented successful cross-marketing strategies such as food and wine pairings.