Jonathan Sandy

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Pitched in to work line during busy periods or in place of sick employees.
• Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
• Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.

Freelance consultant, working with restaurants to revitalize their menus to adapt to changing tastes, dietary requirements, and delivery formats.

• Utilized data-driven insights to analyze the performance of various menu items, enabling informed decisions on which dishes to emphasize or retire from future offerings.
• Achieved cost savings through careful ingredient selection and efficient resource management in meal planning.
• Developed strong relationships with vendors, ensuring access to fresh, high-quality ingredients at competitive prices.

• Maintained well-organized mise en place to keep work efficient and consistent
• Supervised and enhanced work of 3-6 person team producing more than 400-800 plates per day
• Onboarded and mentored more than 20 kitchen staff at all levels
• Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions
• Produced revolutionary brunch menu offerings to put establishments on local, regional and national map
• Menus were redeveloped on a monthly basis
• Kept food cost percentage below 32% to support business profit targets
• Plated meals paying special attention to garnishes and overall presentation
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
• Prepared items for roasting, sautéing, frying and baking and fabricated all seafood
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
• Maintained well-stocked stations with supplies and spices for maximum productivity
• Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products
• Produced over 250 dishes per day and maintained near-perfect customer satisfaction scores
• Distributed food to team members with efficiency in high-volume environment
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

• Large-scale dish preparation of unique pastries, specialty salads and a variety of entrees (500+ plates per event)
• Crafted exciting catering options for clients, including corporate picnics, wedding banquets, and fundraisers
• Cooked meals according to administrative policies, health code regulations and food service standards
• Observed federal and local kitchen safety regulations to prevent food borne illnesses
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity
• Loaded trays with accessories, including eating utensils, napkins and condiments
• Trimmed, rotated, culled, crisped and watered produce to maintain freshness and attractiveness.

• Orchestrated positive customer experiences at all stages by overseeing every area of food preparation operations
• Collaborated with Head Chef to collect information about specific customer desires and dietary needs
• Maintained smooth and timely operations in preparation and delivery of meals
• Prepared authentic Japanese dishes numerous times daily with consistent care, attention to detail and quality
• Collaborated with Head Chef in production or modification of menus and selections
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
• Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
• Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.