Edward Lightcap

Ran kitchen at Rowdy Hall for the past 23 years.

Responsibilities included :

• Developing and creating menus
• Responsible for food costs
• Scheduling and budgeting kitchen staff
• Responsible for ordering of all food items, dry goods and other required restaurant supplies
• Involved with various catering events, both on and off premise and special luncheon and dinner functions
• Oversaw sanitation and maintenance of restaurant
• Documented monthly inventory of all food and dry goods

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Plated and presented all dishes to match established restaurant standards.
• Maintained well-stocked stations with supplies and spices for maximum productivity.