John Redahan

• Manage food cost effectively with careful menu planning, accurate yield control, and utilization of seasonal ingredients.

• Oversee scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

• Train kitchen staff to perform preparation tasks under pressure.

• Ensure optimal food quality and safety, rigorously adhering to health and sanitation guidelines.

• Implemented rotating menu to showcase culinary creativity.

• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.

• Created unique menus that attracted repeat clientele and generated positive word-of-mouth referrals.
• Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
• Developed close relationships with suppliers to source best ingredients