Marvin Coleman

• Assisted in menu development and recipe testing.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Created a positive work environment by encouraging teamwork among staff members.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Monitored inventory levels to ensure adequate supplies on hand.
• Complied with all health department regulations regarding proper food handling methods.
• Maintained accurate records for cost analysis purposes.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Supervised kitchen food preparation in demanding, high-volume environments.

• Prepared banquet meals according to standard recipes and customer preferences.
• Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
• Managed production of food for catered corporate and private events.
• Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
• Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
• Directed presentation and portioning of food for banquet functions.

• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Managed portion control using correct utensils during preparation and plating.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.

Perform tastings for potential clients

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Monitored stock levels of food items and ordered more when necessary.
• Adhered to food safety standards when storing and preparing foods.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.

• Prepared meals with up to 5 courses for events with 1,600 guests.
• Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
• Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
• Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
• Trained and coached banquet staff to maintain groups' reputation for impeccable service.
• Executed set menus for banquets with cuisine from diverse regions.
• Made meals in accordance with company standards and requirements.
• Received and stored food and supplies.

• Trained kitchen workers on culinary techniques.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Assisted restaurant in meeting financial targets by achieving food quality objectives.
• Monitored food products, driving quality, freshness and integrity.