Javiere Hardie

• Contributed to recipe development alongside head chef.
• Oversaw kitchen staff to ensure compliance with quality standards.
• Managed food expenses and minimized waste through strategic recipe development.
• Conducted training sessions for new employees on safety and procedures.
• Maintained kitchen cleanliness and ensured adherence to sanitation guidelines.
• Followed established guidelines for proper food handling as per health regulations.
• Monitored inventory levels to ensure adequate supplies on hand.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Guided new staff in mastering cooking techniques and recipe preparation.
• Enhanced workplace morale through encouragement of team collaboration.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Performed weekly inspections of all equipment for safety compliance.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Established standard procedures for plating presentations.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Monitored food products, driving quality, freshness and integrity.
• Liaised closely with kitchen and front-of-house personnel.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.

• Oversaw produce ordering to maintain adequate stock levels for service.
• Ensured guest satisfaction by prioritizing exceptional customer service.
• Facilitated teamwork in the kitchen to enhance productivity.
• Addressed guest needs by overseeing Room Service and maintaining service standards.
• Facilitated routine assessments of line cooks' performance, delivering necessary feedback.
• Monitored inventory levels to ensure adequate supplies on hand.
• Complied with all health department regulations regarding proper food handling methods.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Created a positive work environment by encouraging teamwork among staff members.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Trained new hires in proper cooking techniques and recipes.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Maintained accurate records for cost analysis purposes.
• Contributed to the successful execution of catered events from start to finish.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Liaised closely with kitchen and front-of-house personnel.

• Ensured consistency and efficiency in daily kitchen activities.
• Supervised kitchen staff to ensure efficient operations.
• Coordinated scheduling of cooks and other kitchen personnel to meet restaurant needs.
• Performed regular audits of supplies used in preparation of meals to ensure freshness.
• Provided ongoing coaching and mentoring to staff members to encourage professional development.
• Monitored food cost percentages and labor costs to ensure budgetary goals were met.
• Analyzed customer feedback surveys to identify trends in customer satisfaction ratings.
• Worked closely with management team to develop marketing plans that drove sales growth.
• Implemented new systems for tracking inventory levels, ordering procedures.
• Maintained a clean work environment by adhering to sanitation guidelines as required by law.
• Facilitated communication between front-of-house staff and back-of-house staff on a daily basis.
• Evaluated employee performance regularly through observation of job duties during shifts.
• Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.

• Designed and prepared meals that aligned with the dietary preferences of elderly individuals.
• Planned nutritious, well-balanced menus.
• Ensured high standards for meal flavor and accessibility, focusing on presentation and safety.
• Ensured kitchen cleanliness and provided support for meal service, nurturing positive client relationships.
• Planned weekly menus that incorporated a variety of flavors and textures while keeping within budget limits.
• Ensured all food items were stored safely at correct temperatures according to health regulations.
• Monitored expiration dates on perishable products and discarded outdated items before use.
• Cleaned kitchen area after every meal preparation session.
• Assisted in the development of recipes using fresh, seasonal ingredients.
• Created detailed invoices for clients detailing cost of services rendered as well as any additional charges incurred.
• Maintained records of all meals prepared including menu items, quantities served, and any special instructions given by the client.
• Conducted research into various cuisines from around the world to add unique dishes to the menu offerings.
• Provided nutritional information about each dish prepared including calories, fat content.
• Organized grocery shopping trips to purchase ingredients needed to prepare meals.
• Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
• Crafted meals in clients' home kitchens in accordance with food health and safety regulations.
• Cooked homemade meals using various techniques to enhance flavor and texture.
• Generated menus for clients to review and evaluate, incorporating feedback into meal plans.

• Managed food plating and presentation to guarantee visually appealing dishes.
• Managed food costs through precise ingredient portioning and waste reduction.
• Collaborated in executive sessions to evaluate menu adjustments, optimize workflows, and implement cost-efficiency measures.
• Ensured timely deliveries and cost-effectiveness by coordinating with vendors.
• Proposed enhancements to the menu reflecting current market trends and customer feedback.
• Assisted in menu development and recipe testing.
• Complied with all health department regulations regarding proper food handling methods.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Maintained accurate records for cost analysis purposes.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Supervised cooks and other kitchen personnel during meal services.
• Monitored inventory levels to ensure adequate supplies on hand.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Contributed to the successful execution of catered events from start to finish.

Cook- MRKT Steakhouse

• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Monitored stock levels of food items and ordered more when necessary.
• Organized storage areas for efficient usage of space.
• Adhered to food safety standards when storing and preparing foods.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Resolved customer complaints regarding food quality or services provided.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Managed inventory levels of ingredients and supplies necessary for daily operations.

Sous Chef- Medley Buffet

• Collaborated with Executive Chef to create innovative dishes for special events.
• Supervised cooks and other kitchen personnel during meal services.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Monitored inventory levels to ensure adequate supplies on hand.
• Complied with all health department regulations regarding proper food handling methods.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Performed weekly inspections of all equipment for safety compliance.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Contributed to the successful execution of catered events from start to finish.
• Coordinated ordering, receiving, storage, and distribution of food items.

Sous Chef-FARM Cafe

• Enforced portion control guidelines to minimize costs associated with overproduction.
• Developed daily specials utilizing seasonal ingredients.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Assisted in menu development and recipe testing.
• Created a positive work environment by encouraging teamwork among staff members.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Maintained accurate records for cost analysis purposes.
• Trained new hires in proper cooking techniques and recipes.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Supervised kitchen food preparation in demanding, high-volume environments.