James Bernier

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

RE energized a struggling Family business

• Created recipes and prepared advanced dishes.
• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Mentored kitchen staff to prepare each for demanding roles.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Cooked memorable dishes that brought new customers into establishment.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.
• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Mentored kitchen staff to prepare each for demanding roles.

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Monitored food and labor costs to verify budget targets were met.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Assisted with menu development and planning.

• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Reconciled cash and credit card transactions to maintain accurate records.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Correctly calculated inventory and ordered appropriate supplies.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.