Michael Castle

• Staff Management: Interview/hire, train, and supervise kitchen and transportation staff of 20-25 people.
• Ordering: Managed the ordering of food and kitchen supplies, optimizing costs and maintaining a budget.
• Inventory Control: Supervise product arrival and storage.
• Health and Safety Compliance: Ensure compliance with health, safety, and sanitation regulations. Conducted inspections, and maintain a clean and organized kitchen environment.
• Quality Assurance: Oversee food preparation and packaging, ensuring orders dishes meet high standards of taste, quality, and consistency.
• Operational Efficiency: Streamline processes, improve workflow, and implement best practices to enhance overall efficiency and productivity.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Cooked food orders and maintained efficiency in all kitchen stations.
• Trained and backed up all crew members as needed
• Opened restaurant in mornings using keys given by Management.