George Carson

• Prep: Wash & cook rice, boil noodles, wash and cut all vegetables, cut & portion all proteins
• Responsible for preparing and portioning multiple sauces
• Cleaning and sanitizing workstations, coolers, fridges, & freezers
• Responsible for packing food, utensils, and equipment for events
• Created prep list for each day and event
• Responsible for kitchen organization; washing dishes, kitchen equipment, & putting items in required locations
• Oversaw daily operations, ensuring compliance with health and safety regulations
• Streamlined inventory management processes to reduce waste and optimize supply chain efficiency
• Trained and mentored team members on food preparation techniques and customer service standards.

In both of these restaurants as Head Chef I was responsible for many of the same things:

• Managed food costs by taking weekly inventory, ordering, & talking to and maintaining relationships with the vendors/sales reps.
• Maintained quality control by checking all the products that were delivered and what was being cooked and going out
• Creating prep list for day & night shifts
• Created Specials when necessary
• Responsible for scheduling, hiring, & firing employees
• Managed kitchen operations, ensuring compliance with health and safety regulations.
• Trained and mentored culinary staff, fostering a collaborative work environment.
• Streamlined food preparation processes, improving efficiency and reducing waste.
• Key Holder responsible for opening and/or closing the restaurants.

These restaurants are where I was able to learn and sharpen my skills in order to grow as a chef. Below are the skills I learned:

• Prepared and cooked authentic teppanyaki dishes using traditional techniques and fresh ingredients.
• Demonstrated exceptional knife skills while performing live cooking demonstrations for guests.
• Maintained cleanliness and organization of cooking stations, ensuring compliance with health standards.
• Cut & prepare vegetables
• Prepare marinades and marinate meats
• Trim & portion Filet Mignon, New York Strip, & Chicken
• Peel & devine Shrimp
• Prepare steak sauces, seafood sauces, & salad dressings
• Cut lettuce, cucumber, and tomatoes for salads
• Wash and cook white rice
• Clean Kitchen & Kitchen Equipment
• Making sure deliveries were correct and putting them away in their proper locations.