Kevin Hall

• Monitored kitchen workflow and operations including opening and closing routines
• Monitored cleanliness, sanitation,and food handling practices.
• Oversaw kitchen budgets and controlled food and labor, and inventory costs
• Hired, trained scheduled and supervised kitchen staff( prep, line-cooks, dishwashers)
• Ensured all equipment operated safely and efficiently
• Menu and production planning developed and updated menu items
• Banquets

• 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.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Worked directly with Sous Chef and Executive Chef in all kitchen duties

Trained new employees

Assisted in food and labor control

• Managed inventory control, cash control and store opening and closing procedures.
• Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
• Completed point of sale opening and closing procedures.
• Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.