Gerald Wise

- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.

- Maximized profitability by effectively managing food costs through portion control and minimizing waste.

- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

- Directed food preparation and collaborated with the executive chef.

- Designed food and drink menus, emphasizing both aesthetics and taste.

- Oversaw kitchen staff, managing training, scheduling, and inventory.

- Ensured top-quality food, compliance with safety standards, and kitchen cleanliness.

• Streamlined kitchen operations for increased efficiency and improved food quality.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

- Directed food preparation processes and constructed diverse menus.

- Managed hiring, training, and overall staff responsibilities.

- Maintained records of payroll and attendance.

- Ensured compliance with nutrition, sanitation regulations, and fostered teamwork.

- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

- Collaborated in food preparation and menu design.

- Ensured high-quality plates, supervised kitchen staff, and managed inventory.

- Maintained food safety standards and cleanliness.

- Monitored food production to verify quality and consistency.

- Evaluated food products to verify freshness and quality.

- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.