Michael Swinson

inventory management, supply ordering, staff training and scheduling, menu development, ensuring food safety and quality standards, and stepping in to lead the kitchen in the executive chef's absence

• Supervised kitchen staff to ensure high-quality food preparation and presentation.
• Trained new kitchen personnel on equipment usage and culinary techniques.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

preparing, cooking, and presenting dishes according to recipes and establishment standards, ensuring food freshness and quality, and maintaining a clean and sanitary kitchen environment

• Assisted in menu preparation by following standard recipes and portion guidelines.
• Prepared ingredients and maintained cleanliness to ensure a safe cooking environment.
• Operated kitchen equipment responsibly while adhering to safety protocols.
• Adapted quickly to changing priorities, ensuring timely meal delivery during peak hours.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.