Manager & Pool House Chef
Carolina Golf Club
2021.12 - Current
- Developed successful menu items based on market trends and customer feedback, driving repeat business and positive reviews.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing decisions accordingly.
- Streamlined kitchen operations for increased efficiency by implementing standardized recipes, cutting down prep time.
- Supervised food preparation and monitored safety protocols; handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained compliance with local health regulations by conducting routine inspections of facilities and equipment.
- Achieved consistent Food Safety Inspection scores by maintaining a clean, organized, and compliant working environment.
- Enhanced customer satisfaction by implementing new food safety protocols and ensuring proper food handling procedures.
- Optimized the dining experience for customers by addressing concerns promptly and professionally.
- Managed food costs, purchased food and supplies, and cultivated strong vendor relationships.
- Managed daily operational tasks such as staff scheduling, budgeting, ordering supplies, and quality assurance checks.
- Spearheaded successful catering events and large banquets during holidays and other special occasions, showcasing signature dishes while maintaining impeccable standards of service.
- Supervised balancing of cash registers, reconciled transactions, and made weekly bank deposits of establishment's earnings.
