Jacques Yalcintas

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.

Oversaw every kitchen task starting with prep from cold to hot food. Managing breaks clock in and out! Having a relationship with the nutritionist to ensure every meal was cooked to perfection! Managing the temp logs and sanitation of the kitchen. Creating menu and recipes experimenting with new recipes as well!