Erik Dunsinger

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.

Was in charge of executing Chef Courtney Burns six course tasting menu.

Managing dining services of up to one hundred and forty covers

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

• Created dishes to meet the needs of guests with particular tastes or unique allergies.
• Communicated efficiently with other restaurant staff to ensure a smooth and quality experience for all patrons.
• Maintained the correct level of daily inventory for the needs of the menu and reservation expectations.
• Modified dishes and recipes to meat the dietary and allergy needs of restaurant clients and patrons.
• Negotiated with wholesalers regarding the price of orders and supplies for regular deliveries.

• Created cleaning rotation schedule to keep kitchen and dining areas healthy.
• Directed food deliveries.
• Identified areas in the dining room that needed improvement for heightened customer satisfaction.
• Inspected food preparation equipment and ordered service if needed.
• Interacted with customers on a daily basis with excellent communication skills.
• Prepared dough and mixes ahead of time to make the following day more productive.
• Responded to customer concerns and helped to resolve the conflicts.
• Supported team members in presenting upper management with ideas for improvement.
• Took inventory and ordered produce for fresh meals each day.
• Worked with upper management to plan menu options.

• Created cleaning rotation schedule to keep kitchen and dining areas healthy.
• Directed food deliveries.
• Established a program to help kitchen staff and counter attendants work more cooperatively.
• Identified areas in the dining room that needed improvement for heightened customer satisfaction.
• Improved food service by evaluating processes and implementing new ideas.
• Inspected food preparation equipment and ordered service if needed.
• Interacted with customers on a daily basis with excellent communication skills.
• Met with upper management multiple times per month to discuss changes in processes.
• Prepared dough and mixes ahead of time to make the following day more productive.
• Responded to customer concerns and helped to resolve the conflicts.
• Supported team members in presenting upper management with ideas for improvement.
• Took inventory and ordered produce for fresh meals each day.
• Took orders, prepared quality food and served it to the right customers.
• Trained new team members on POS software and order-taking.
• Worked with upper management to plan menu options.
• Communicated efficiently with other restaurant staff to ensure a smooth and quality experience for all patrons.
• Created dishes to meet the needs of guests with particular tastes or unique allergies.
• Maintained the correct level of daily inventory for the needs of the menu and reservation expectations.
• Modified dishes and recipes to meat the dietary and allergy needs of restaurant clients and patrons.
• Negotiated with wholesalers regarding the price of orders and supplies for regular deliveries.

• Created cleaning rotation schedule to keep kitchen and dining areas healthy.
• Improved food service by evaluating processes and implementing new ideas.
• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g.
• Chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff.
• Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers.