David Thomas

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Participated in food tastings and taste tests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Oversaw business operations, inventory control, and customer service for restaurant.

Hands on Executive Chef

• Successfully managed and supervised in the development of high quality meals for up to 140 people per day.Prepare meals in accordance with guest needs, including [allergies and dietary restrictions.Overseeing the daily operations of the kitchen staff in order to ensure food safety, quality, and consistency.
• Monitored and maintained inventory of food, food cost, and labor cost.works within aloted budget.

Responsible for developing unique recipes and planning of menu items according to owners' specifications.

Monitor quality presentation and quantities of plated food across the line.

Train kitchen workers on culinary technique and safe kitchen practices.

Assist with day-to-day operations as well as planned catered events. up to 500 Guest

Assess inventory of food and kitchen supplies and purchase as needed.

• Prepare meals in accordance with guest needs, including [allergies and dietary restrictions.

in charge of all the daily operations of the restaurant from open to close.

Planned and prepared food product orders to maintain appropriate stock levels.

Oversaw hiring, training and development of kitchen employees.

• Uphold highest [sanitary and cleanliness] standards

In charge of opening restaurant which included renovating, menu planning, and hiring/ training of kitchen staff.

Created recipes incorporating various techniques to build flavor and unique visual appeal.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.