Miller Storm

Professional Summary:

Kitchen leader and consultant, skilled in fast paced operation, high volume workloads. Has dealt with sourcing organic produce and developing relationships with many types of vendors and food provider. Efficient at keeping team member focused and engaged on current task while maintaining a pleasant, safe work environment that promotes team work and self growth within each team member. Has worked up through, dishwasher, server, prep cook, line cook, sous chef, executive sous chef, and head chef, at multiple restaurants.

Work History:

Ben Buie Restaurants Ended July 2023

Tulsa Club Ended March 2020

Skills:

Has worked with coordination of banquet and catering including hotel and small restaurant catering services.

Eager to please, and willing to help out anywhere.

Bi-lingual including Spanish, English. Partial French

Very fast and efficient at prep work, covering a wide range and variety of styles and cuisines. Including French cutting styles and French menu design and execution.

Responsibilities and capabilities:

Managed food cost at multiple restaurants

Able to coordinate between multiple restaurants and multiple menus simultaneously.

Involved in any guest “special” requested from hotel kitchen, including hotel room service, restaurant, and bar menu.

Involved in menu design, and price costing for full service hotel restaurant, bar, and banquet hall.

Maintains a clean and safe work environment for all staff and customers

Involved in kitchen design, setup, and layout in 9th floor banquet kitchen, and first floor hotel kitchen.

Involved and consulted in ordering for utensils, equipment, plate ware, linens and “sanitization”.

Assisted in catering and banquets of up to 300 people plus

Designed weekly cleaning regiment to keep restaurant above and beyond anticipated level.

Assisted in preparation tasks to expedite kitchen service.

Updates menu in workshops with upper management including general manager and food and beverage managers.

Responsible for training and placement of new employees.

Responsible for maintaining food cost according to menu, labor, time, and costumer desire.

Responsible for maintaining food product longevity and overall safety, including “ checking and recording temperatures daily” “maintaining sous vide circulator temperatures”.

“saving product longevity through different unexpected methods” ex: fermentation.