KEVIN REED

• Coordinated orders and schedules for staff shifts in a busy restaurant
• Accommodated special requests efficiently in country club setting, enhancing guest satisfaction
• Developed and implemented weekly specials, attracting repeat customers
• Quickly accommodated special requests in a country club setting
• Guided the restaurant through a successful rebrand to an Italian cuisine theme

• Planned and directed high-volume food preparation in fast-paced environment
• Optimized staff schedules and assignments for peak coverage, enhancing workflow and service efficiency.
• Directed high-volume food preparation in fast-paced environment, ensuring timely service and quality standards.
• Mentored over twenty kitchen staff across all levels, equipping them for demanding roles and fostering team development.

• Trained staff on proper cooking procedures and safety regulations.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Collaborated with general management to develop pricing strategies based on inventory costs and portion sizes, ensuring competitive market positioning.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Developed and implemented strategies to improve restaurant performance, streamline food prep processes, and enhance overall efficiency.

• Prepared and cooked menu items following standardized recipes and quality standards.
• Collaborated with team members to optimize workflow during peak service times.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
  

• Fried and grilled foods to order in a fast-paced kitchen environment.
• Prepared meats, poultry, and fish for frying, maintaining food safety standards
• Sanitized kitchen surfaces and equipment, including grills, griddles, ovens, and fryers, to uphold cleanliness and hygiene

Class of 2011