James Pierre

. Carved and trimmed fish and meat for daily estimated sales

• Managed and scheduled a crew of over 25+ employees
• Interviewed, hired, supervised and trained kitchen staff to perform at their best ability improving general performance and reducing times in tickets preparations
• Built solid relationships with vendors, negotiating prices of ingredients and restaurant equipment that reflected directly on savings on budget
• Collaborated with the head chef on menu design and innovative recipes
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Work to perfection and high standards all stations in the kitchen (grill, saute, pantry, fryers)
• Weekly inventory
• Enforced sanitation standards complying with health department requirements
• Organized weekly team activities in kitchen maintenance, stock management and food rotation to eliminate issues with product expiration
• Make morning inventory of IN-hand prep and make a master prep list for the team