Liam Coon

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

• Oversaw kitchen operations enforcing company standards
• Created specials to increase revenue reducing waste and decreasing overall food cost
• Recorded logs regarding HAACP
• Recorded inventory and placed orders for over $50,000 monthly
• Assisted with monthly audits holding kitchen to complex company standard
• Assisted with menu R&D for holidays, winter, and spring
• Worked plethora of stations including Saute, Flattop, Grill, Fry, Garde Manger
• Catered events of large scale upwards of 200-300 individuals
• Catered plated events of 500 people
• Lead culinary team and servers for catering events ranging from 100-150 people
• Worked at a private school kitchen leading a team to produce all product for 200-300 people on a daily basis including dietary requirements and qualifications.
• Procured recipes and created SOP for cafe, catering, and private school operations
• Responsible for night closing
• Responsible for producing products to standard, following recipes to ensure quality
• Held communication with front of the house staff ensuring good service.
• Responsible for hitting sales quota
• Held standard of knowledge about product
• Informed and gathered clients for company
• Recorded sales record for company based on performance of sales
• Handled proprietary and confidential information regarding sales.
• Responsible for daily food prep and producing product to quality and specifications of head chef.
• Worked all stations including pizza, grill and saute
• Certified through company standards for training new employees