John Teeters

• Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Ensured proper storage of perishable items according to guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Introduced new culinary techniques to the team,
• Introduced new techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Enhanced overall efficiency by streamlining kitchen operations and implementing effective time management strategies.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.

• Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Trained and managed kitchen personnel
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

• Performed life-saving procedures during medical emergencies, administering CPR and first aid as needed.
• Contributed to positive outcomes during multi-agency responses by effectively collaborating with law enforcement personnel, paramedics, and other emergency service providers.
• Assisted in wildfire suppression efforts by coordinating with local, state, and federal agencies to establish containment lines and protect threatened structures.
• Utilized technical expertise in operating specialized firefighting equipment such as aerial ladders, hydraulic extrication tools, and thermal imaging cameras.
• Strengthened interdepartmental relationships through participation in joint training exercises with neighboring fire departments.

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• Collaborated with staff members to create meals for large restaurant
• Initiated training for new team members on culinary techniques to improve productivity.
• Successfully completed kitchen product inventory as assigned.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with staff members to create meals for large banquets.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.