David Maillelle

• Supervised kitchen staff, ensuring adherence to food safety standards and procedures.
• Managed inventory levels, reducing waste through efficient stock rotation practices.
• Trained new cooks on equipment use and culinary techniques to enhance team skills.
• Developed daily menus in collaboration with culinary team, focusing on seasonal ingredients.
• Implemented quality control measures, enhancing consistency of food presentation and taste.
• Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
• Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
• Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
• Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
• Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
• Collaborated with management to streamline kitchen operations, boosting overall efficiency.
• Led team meetings to discuss performance improvements and address operational challenges.
• Coordinated meal preparation for large events, optimizing workflow and resource allocation.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
• Continuously evaluated staff performance levels through regular assessments, identifying areas for improvement and providing targeted coaching.
• Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
• Exceeded health inspection standards consistently by maintaining a stringent focus on cleanliness and sanitation practices throughout the kitchen space.
• Implemented effective time-management strategies within the kitchen team, enabling smoother meal preparation during peak hours.
• Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
• Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.
• Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Identified areas for cost reduction in ingredient sourcing without sacrificing quality or flavor profiles of dishes served.
• Successfully balanced competing priorities in a high-pressure environment by efficiently delegating tasks to the team and maintaining clear lines of communication.
• Spearheaded efforts to enhance the dining experience for guests by collaborating closely with front-of-house staff to address service-related concerns.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Served consistent portions following recipes and control standards.
• Supervised food presentation and plating to enhance visual appeal.
• Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
• Directed food preparation and cooking activities to meet health and safety standards.
• Controlled food costs and managed inventory.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Monitored food inventory and supplies to prevent waste.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Monitored food preparation, production, and plating for quality control.
• Coordinated kitchen activities with front-of-house staff for seamless and service.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Set and oversaw weekly and special event menu plans.

Line Cook/supervisor put stock away when inventory came in on truck work on cooking line grill, flattop, fryer and Expedite. Prepare food for the line and clean