Josiah Black

• Identified areas of improvement in the kitchen operations process and developed strategies to address them effectively.
• Maintained budgeted food costs using tools within inventory management system.
• Provided guidance to junior kitchen staff members on how to properly execute tasks assigned by management.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Performed weekly inspections of all storage areas to ensure adequate supplies were available for upcoming shifts.
• Managed the ordering process for all food items needed in the restaurant's kitchens.
• Oversaw meal preparation and monitored food handling to encourage safety.

All of my duties within these three restaurants were very much the same as listed prior.