Dominiquic Moss

• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Create Menu for seasonal menus for lunch and dinner’s
• Established and updated staff schedules for 17-20 staff memebers and assignments to optimize coverage of peak times.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Wine dinners/ with food critic private dinner

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Collaborated with staff members to create meals for large banquets.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

• Created innovative recipes for tasty, well-presented Mediterranean and traditional Italian dishes to complement existing menu.
• Planned and directed high-volume food preparation in fast-paced environment.
• Covers averaging 170-200+ for dinner and 100-120 for lunch on a one man line

Fast tracked through all the stations to be flexible and available to help and push what ever station the chef needed any given day.

Learned prep for the whole menu at that time to work as prep cook for each station so that they have a successfully night.

• Logged all transactions in real time to keep tracking system updated.
• Inspected equipment, performed basic repairs and conducted scheduled maintenance actions.
• Regulated variables such as temperature and pressure to maintain optimal flow.
• Operated equipment such as forklifts, pallet jacks and cherry pickers.