Frank Doucleff

• Managed food preparation tasks during busy service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop seasonal menu items
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

• responsible for the breakdown and butchering of various proteins: duck, chicken, beef, fish
• Assisted in the fermentation of seasonal vegetables
• tasked with the day to day baking of various types of bread.
• high volume prep for both brunch and dinner and dinner services
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn
• Consistently met or exceeded performance goals by dedicating time and effort to honing skills.

• Training, leading, and guiding new hires
• Running the expo line when short of staff
• Breaking down the kitchen and prep areas
• Completing inventory checklists for future orders
• Assisted in butchering of proteins
• Food prep an d service for all three stations: Garde manger, Rotis, and Saute
• Assisted the Sous and Head chef in production and coming up with new menu ideas.
• Produced high volume covers per day and maintained very few kitchen errors.

• Inspection and cleaning of food preparation areas, such as equipment and work surfaces,or serving areas to ensure safe and sanitary food handling practices.
• Ensure food is stored and cooked at correct temperatures by regulating temperatures of lowboys, walk-ins, ovens, broilers, and grills.
• Plated and presented all dishes to match established restaurant standards.
• ensure freshness of food and ingredients by checking quality, keeping track of old and new items, and rotating stock.

I was tasked to learn the ins and outs of the kitchen at James. I was an extra set of hands to help with the prep for the day and was taught the basics of cooking in a professional kitchen.