David Newsome

• Inspected parts for defects or non-conformance with engineering drawings and standards.

Operated computerized machines to manufacture pharmaceutical products.

• Planned menus, ordered supplies and managed kitchen staff.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Supervised team members during meal service to ensure accuracy of orders.
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Resolved customer complaints regarding food quality or service issues.
• Created weekly schedules for employees based on projected business volume.
• Stored foods correctly using correct storage containers and labelling systems.
• Organized special events such as banquets or buffets requiring complex menus or decorations.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Adjusted seasonings of dishes according to customers' tastes.
• Documented employee performance reviews in order to assess progress towards goals set out in training plans.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Monitored quality, presentation and quantities of plated food across line.
• Exercised portion control for items served, eliminating waste.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Trained kitchen workers on culinary techniques.