GLENN HOADLEY

• Responsible for maintaining the highest company standards in all assigned roles as Chef.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Maintained well-organized mise en place to keep work consistent.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• All 32 clients plus employee meals prepared and served 3 times daily.

• Contributed to positive workplace culture by regularly recognizing team accomplishments, leading to higher morale among employees.
• Mentored junior chefs and culinary staff, fostering a collaborative work environment that encouraged growth and professional development.
• Ensured compliance with health codes and safety regulations through regular training sessions and strict adherence to established protocols.
• Demonstrated culinary creativity by participating in industry competitions, receiving recognition for outstanding dishes that showcased unique flavor combinations.
• Collaborated with event planners to create memorable catering experiences for large-scale functions and special occasions.
• Managed daily operations for multiple kitchens, streamlining processes and ensuring consistency across all locations.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Oversaw 13 BISD campuses plus all external catering events.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
• Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
• Delivered exceptional culinary experiences, consistently receiving positive feedback from clients.
• Evaluated food products to verify freshness and quality.
• Set up and broke down kitchen for service.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Coordinated with team members to prepare orders on time.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.
• Fostered positive working environment, encouraging teamwork and open communication among staff.
• Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
• Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
• Engaged in all extracurricular client events i.e.. Birthdays, anniversaries, holiday celebrations, activity day functions
• Serving 50 residents daily for all meal periods as well as guests and staff members.

Garde Manger/ Banquets/ Outlets/ Outdoor Event Catering

• Assistant Pastry Chef
• Quality Assurance Committee Member
• Grand Opening Team
• Maintained perfect attendance for 3 years with 0 absences.

• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.