John Muller

• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Adhered to food safety standards when storing and preparing foods.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Used standardized recipes and other instructions to prepare food.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Managed portion control using correct utensils during preparation and plating.
• Set up and performed initial prep work for soups, sauces, and salads.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Set up work stations prior to opening to minimize prep time. Prepare meals for patients ala carte and buffet cafeteria. Extremely high volume operation serving up to 8000 meals per day.

• Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
• Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.

• Followed health and safety regulations while handling food products.
• Inspected supplies, equipment, or work areas to ensure conformance to established standards.
• Monitored food stock levels and placed orders when necessary.

• Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
• Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
• Communicated effectively with other kitchen personnel to coordinate meal preparation activities.

• Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
• Prepared meals with up to [Number] courses for events with [Number]+ guests.
• Directed presentation and portioning of food for banquet functions.

• Work all stations in the kitchen - primarily broiler.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Organized the daily mise en place in order to prepare meals efficiently.

• Opened new property
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Trained new chefs on proper cooking techniques and menu items.

• Opened a previously bankrupt business from the ground up
• Organized and oversaw kitchen staff to ensure efficient operation of the restaurant.
• Collaborated with other chefs to develop creative dishes that kept guests coming back for more.
• Managed inventory and ordered supplies as needed to maintain a well-stocked kitchen.

• Opening Chef; managed a crew of 60 cooks; executed the opening of a new 500-seat mountaintop restaurant
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
• Trained new employees in food safety and sanitation regulations.
• Ordered food supplies, maintained inventory, and managed budgeting of resources.
• Managed kitchen staff team and assigned tasks for various stages of food production.

Opened new 500 seat restaurant at ski resort served up to 4000 people for lunch

• Worked line in a high-end French restaurant
• Prepared high-quality dishes according to established recipes.
• Kept up to date with current culinary trends, as well as health and safety regulations.

• Worked as line chef in the specialty restaurant

• Prepared and organized banquet functions in high volume hotel up to 2500 per day.

• Daily preparation of bulk soups and sauces, as well as restaurant buffet service and staff meals
• Operated steam kettles to produce [Number]-gallons of [Type] soup each day.

• Organized and prepared for on- and off-premise banquet functions
• Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.

• Worked all food and beverage outlets in the large scale resort hotel

• Executed all job duties for the garde manger stations
• Checked freshness of ingredients used in preparing salads or cold dishes.

• Prepared pizza and menu items for local Italian restaurant and pizzeria
• Prepared dough for pizzas, including kneading and rolling out the dough.
• Inspected finished pizzas for quality assurance prior to serving them.

• Prepared pizza and menu items for local Italian restaurant and pizzeria