Derrius Boyd

• Recruiting, hiring and training restaurant staff
• Scheduling employees to ensure shifts have proper coverage
• Monitoring restaurant finances, including sales and expenses
• Enforcing food handling regulations and other guidelines to increase guest safety
• Collaborate with the marketing team to develop promotional activities and attract new customers
• Helped reduce labor costs by 15% during slow season
• Completing necessary paperwork, such as sales, inventory and staff attendance reports

• Collaborated with fellow chefs to create seasonal and weekly specials
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Guided junior team members, promoting growth by developing skills and encouraging creativity
• Coordinated catering for special events, guaranteeing the prompt preparation of high-quality dishes in accordance with client specifications.

• High volume fast paced work environment
• Maintain clean and sanitized station
• Customer service focused.
• Worked every station from garde manager to grill

• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Prepared and cooked full course meals based on restaurant recipes and specifications.