Head Chef
Milton Lodge
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Forecasted supply needs and estimated costs.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with other personnel to produce and modify menus and selections.
- Supervised and enhanced work of Number-person team producing more than Number plates per day.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
