David Illsley

• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Due To The nature of my Creative Dishes we were contacted by Wicked Bites on Nesn out of Boston and we were featured on the program.

• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

• Managed kitchen staff team and assigned tasks for various stages of food production.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Monitored quality, presentation and quantities of plated food across line.
• Trained kitchen workers on culinary techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Lucie Back Bay was an overhaul project at The Colonadde Hotel in Boston. I was hired in as a butcher and rapidly moved up to the opening team that consisted of a Gentlemen that was Jose Garcias sous chef of 20 yrs. Also on The Executive Chef Michael Chandler previously Exec. Chef for Top of the Hub.

Maintained labor at under 25% to promote long-term business profitability.

• Worked closely with other chefs and cooks and provided hands-on training and teaching.
• Tracked kitchen's inventory and ordered new food and supplies when needed.
• Tasted and modified recipes for Catering menu at Wedding establishment.
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
• Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Created exciting dishes to draw in clientele and increase revenues.
• Worked closely with Function Manager to create dynamic entrees for large banquets, including plated and buffet events for up to 200 people.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Reduced food costs by 2% by expertly estimating purchasing needs and buying through approved suppliers.

Maintained labor at under 25% to promote long-term business profitability.

• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Developed new market items and spearheaded implementation of butchers cut
• Assessed inventory levels every night and placed orders to replenish goods before supplies depleted.
• Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Supervised kitchen staff of 15 individuals, delivering on-the-fly training and mentoring to improve skills.
• Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and prep items.
• Monitored and improved work of 15 team members producing over 300 meals per night.
• Managed kitchen staff team of 15 and assigned various stages of food production.
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
• Partnered with restaurant owners to create new menu items using locally sourced ingredients.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Monitored quality, presentation and quantities of plated food across line.