David Wagner

fine dining

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Assisted with menu development and planning.
• Developed close relationships with suppliers to source the best ingredients.
• Planned and directed high-volume food preparation in a fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Implemented food cost and waste reduction initiatives to save money.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Set up and broke down the kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Participated in food tastings and taste tests.
• Monitored food production to verify quality and consistency.
• Evaluated food products to verify freshness and quality.
• Coordinated with team members to prepare orders on time.
• Developed and remained accountable for safety, quality, consistency, and adherence to standards.
• Modified recipes to accommodate dietary restrictions and allergies.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Handled portion control activities according to specified instructions provided by chef.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Grilled meats and seafood to customer specifications.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Checked food temperature regularly to verify proper cooking and safety.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Plated and presented all dishes to match established restaurant standards.

• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Implemented food cost and waste reduction initiatives to save money.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Set up and broke down kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Participated in food tastings and taste tests.
• Monitored food production to verify quality and consistency.
• Evaluated food products to verify freshness and quality.
• Coordinated with team members to prepare orders on time.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.