David Mutchock

Acted as head chef when required to maintain continuity of service and quality.

• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Collaborated with staff members to create meals weekly for large banquets, high ranking military officers, and memorable events like weddings and graduation that to be perfect. .

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Reduced food costs 20% by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Collaborated with staff members to create meals for large banquets.
• Trained and managed kitchen personnel and supervised related culinary activity.