Dwayne White

• Successfully balanced diverse responsibilities for a 800 bed hospital including menu design, staff training, budget management, and event coordination.
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards, and plan and price menus.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/ or demonstrates culinary techniques.

• Streamlined food preparation processes for faster service times and better quality control.
• Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
• Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
• Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.

• Provided courteous and informative customer service in a retail open kitchen format.
• Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns ,budgets and local labor.
• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining area.
• Consistently kept a clean and safe environment by adhering to all federal. state and local sanitation and safety requirements.
• Established and maintained open , collaborative relationships with the kitchen team.

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