David Payne

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Reduced food cost from 54% to 36% and developed the menu during the change from BriZola to Prism Steakhouse.

Consistently held a 17% food cost in the banquet department while executing events ranging from 5 to 2500 guests

Oversaw the daily culinary operations of the private country club in the Executive Chef's absence