Frank Whitford

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Menu development

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee work assignments to ensure proper production levels

Arrange for equipment repairs or purchases

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Monitored recipe portioning to control food costs.
• Maintained food safety and sanitation procedures

• 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.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Cultivated positive relationships with vendors to source best ingredients at best prices.