Kimberly Mead

Culinary lead for food outlet and Steakhouse Restaurant.
• Supervise and coordinate activities of cooks engaged in food prep.
• Instruct and mentor new employees on procedures and recipes of company
• Make sure food is prepared and cooked to health code regulations and requirements
• Check and maintain food inventories for shifts.
• communication with Sous Chef and FOH Management inventory needed.
• prepare any items needed for shift work for outlets

Prepare recipes in stages as per company instructions and standard recipes.
• Maintain a clean station and equipment as required by law
• Pack and maintain all food according to health code regulations for transport
• Assist in buffet presentations and communication with Event Supervisor and FOH supervisor
• Complete charge of Timeline and execution of firing of foods for service
• Assist in set up and all required staging as needed
• Utilize knife skills and techniques along with all cooking techniques
• Address dietary restrictions and food allergies and adhere to clients needs.
• supervise and coordinate activities of BOH event staff in preparing event menu
• Instruct BOH staff in prep, cooking and presentation of food for event.
• Venue clean up, and repacking of all unused foods
• Supervise and mentor employees on events .
• communicate timeline and variances and expectations of event with catering staff prior to event.

• Prepare recipes in stages as per chef instructions
• Maintain a clean station and equipment as required by law
• Pack and maintain all food according to code for transport
• Assist in buffet presentations
• Complete charge of Timeline and execution of firing of foods for service
• Assist in set up and all required staging as needed
• Utilize knife skills and techniques along with all cooking techniques
• Venue clean up, and repacking of all unused foods
Experience

Prepare recipes in stages as per production requirements
• Maintain a clean, sanitary station and equipment as required
• Maintain all production, temp, haccp and waste logs
• Advanced knowledge of food safety requirements
• Utilize knife skills and techniques along with all cooking techniques
• Prepare, prep all items for service
• Plating and presentation according to Chef’s Instructions
• Communicate with Chef, Sous Chef and other employees
• inventory Control of items for Sauté, Pastries
• Assist in Director’s Lounge service and prep

• Prepare recipes as per production orders
• Maintain a clean, sanitary outlet station and equipment as required
• Fired all foods for outlets on event day
• Maintain all production and waste logs
• Served food products to customers on all outlets
• Prepare and bake pizza’s for outlet
• Utilize knife skills and techniques along with all cooking techniques

2019
· Production scheduling for Pastry Shop to maintain daily quotas for outlets.
· Supervise, mentor, discipline cooks in production and pastry shop, EDR and production
· Inventory control, costing and purchasing
· Assist in scheduling employees for weekly
· Maintain all equipment in kitchen
· Maintain a sanitary and clean station according to regulations
· Menu creation and designs for outlets according to menu changes
· Responsible for customer satisfaction
· Communicating with team players to ensure smooth service
· Attend BEO meetings for Catering events
· Schedule and Order inventory for BEO events

Supervise, discipline, communicate and mentor cook’s prep of items for service
• Butcher and all meats and fish and prepare according to recipes
• Receive inventory and store according to FiFO regulations
• Create and produce dessert recipes for restaurant
• Maintain a sanitary and clean kitchen at all times
• Plate and serve orders according to restaurant standards and recipes
• Make service calls to appropriate depts. when service is needed and follow up.
• Expo and make sure all orders going out are correct
• Communicating with chef and team players to ensure smooth service in timing on line
• Utilize knife and all cooking techniques

Schedule, prepare and produce food items for events
· Plate and presentation design
· Production of quality products for service
· Execution and firing of food items for events
· Mentor and teach new associates’ menu and kitchen procedures
· Inventory control
· Responsible for customer satisfaction
Fishtown Hops – Casual American Dining 08/2017-1/2018
· Opened new concept restaurant
· Menu tastings and creation
· Plate and presentation design
· Production of quality products for service
· Preparation of all items on menu
· Menu tastings and creation
· Mentor and teach new associates’ menu and kitchen procedures
· Inventory control

Mian Asian Noodle Restaurant -Asian Cuisine 11/2015-8/2017
• Prep all vegetable's in specific cuts for service
• Butcher and all meats and fish and prepare according to recipes
• Receive inventory and store according to regulations
• Create and produce desserts for restaurant
• Maintain a sanitary and clean kitchen at all times
• Make service calls to appropriate depts. when service is needed and follow up

REFINERY- American Cuisine-Scratch Kitchen 03/2015 - 11/2015
• Maintain all food ingredients and tools items on stations for service and back up
• Maintain a sanitary and clean station according to regulations
• Plate and serve orders according to restaurant standards and recipes
• Expo and make sure all orders going out are correct
• Communicating with chef and team players to ensure smooth service in timing on line
• Utilize knife and all cooking techniques
• Worked all stations cold and hot appetizers, fryers, sauté, flattop and grill
• Teach new team members how stations are run and what to do
• Prepare prep sheet for next day and inventory pull list for next day service

· Generated Marketing and Advertising and all other promotional documents for generating new customers and business opportunities.
· Fully Responsible for handling all direct communication and service requests to potential and direct customers.
· Instrumental in drawing up all invoicing, pricing and all documentation per event performed.
Budgeted and job costed all events for both front and back of house and materials to be profitable at 25%-30% margin
· Executed all, menu planning, purveying of all ingredients and materials for both front and back of house.
· Prepared all menus to customer requests, acquisition of inventory, culinary preparation and delivery, set up and service of all goods for front of house and back of house.
· Obtaining any specialty and Outsourced products
· Acquired talent and managed solely for events.
· Prepared all Finance and Accounting costs relative to the events and
business.