George Pearce

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• Managed staffing levels, trained new employees, and conducted performance evaluations.
• Created a budget and ordered food supplies to meet the needs of the facility.
• Maintained records related to inventory, purchases, production costs.
• Supervised preparation of meals according to established standards and recipes.
• Identified opportunities for improvement in terms of efficiency and cost savings throughout operations.
• Directed daily operations of culinary staff members in all kitchens.
• Reviewed menus regularly to ensure accuracy and make recommendations accordingly.

• Responsible for preparation of lunch and dinner items
• Coordinating with event planner on events and menu items
• Coordinating with the head chef on all new events and items that are being implemented
• All opening and closing duties associated with a kitchen
• Training of new kitchen staff
• Ensuring all health and food safety regulations are being followed.

• Prepped all menu items for all stations in kitchen
• Did kitchen inventory every two weeks alongside kitchen manager
• Ensured all food items were prepared to company specs
• Responsible for opening and creating a lunch menu daily
• Responsible for training of new personnel
• Met with distributors daily
• Coordinated with the owner on upcoming catering events
• Prepared all food items for catered events
• Responsible for scheduling of kitchen personnel
• Responsible for completion of all daily prep
• Mastery of every station in the kitchen
• Helped with ordering and receiving of all deliveries
• Ensured all food and safety regulations were being followed.

• Responsible for all scheduling of kitchen personnel
• Ensured all food and safety regulations were being followed.

• Responsible for all scheduling of kitchen personnel
• Ensured all food and safety regulations were being followed.

• Responsible for completion of food prep on all kitchen stations
• Mastery of all stations in kitchen
• Ensured all food and safety regulations were being followed
• Responsible for all daily prep of stations
• Ensured all menu items off station were up to company standards
• Mastery of all stations in kitchen.

• Mastery of all stations in kitchen.

• Responsible for completion of food prep on all kitchen stations
• Mastery of all stations in kitchen
• Ensured all food and safety regulations were being followed
• Responsible for all daily prep of stations
• Ensured all menu items off station were up to company standards
• Mastery of all stations in kitchen.