Michael Marx

DIrected all facets of the operation from staffing to menu execution.

• Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
• Prepared high-quality dishes using seasonal ingredients to enhance menu offerings.
• Managed inventory levels to minimize waste while ensuring ingredient availability for service.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Implemented cost-control measures that improved overall kitchen profitability without compromising quality.
• Placed orders to restock items before supplies ran out.

• Innovated food truck catering service in the area.
• Serviced multiple locations every week
• Maintained well-organized mise en place to keep work consistent.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Streamlined kitchen workflows, enhancing efficiency during peak service hours through effective organization.
• Developed new recipes and improved existing ones based on customer feedback and trends.