Lucas Hensel

Head Chef

The Cheel

11.2015 - 11.2024

Prepared and executed high-quality dishes in fast-paced kitchen environment.
Maintained food safety standards and ensured cleanliness throughout kitchen operations.
Collaborated with team to develop seasonal menus that enhanced customer satisfaction.
Trained junior kitchen staff on cooking techniques and safety protocols.
Managed inventory, ensuring proper stock levels of ingredients and supplies.
Implemented efficient food preparation processes to reduce waste and improve service speed.
Assisted in maintaining kitchen equipment, ensuring optimal performance and safety compliance.
Adapted recipes based on dietary restrictions while maintaining flavor integrity of dishes.
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Placed orders to restock items before supplies ran out.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Handled and stored food to eliminate illness and prevent cross-contamination.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Hired, managed, and trained kitchen staff.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.