Henry F. Griffin, IV

• Disciplined and dedicated to meeting high-quality standards.
• Interacted with guests to obtain feedback on product quality and service levels.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• SERVSAFE Certified
• Developed close relationships with suppliers to source best ingredients.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw inventory management, and supply ordering to maintain fully stocked kitchen.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.

See previous description.