Mitchell Perkins

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• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Arranged for kitchen equipment maintenance and repair when needed.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Implemented food cost and waste reduction initiatives to save money.

• Directed and organized line setup for daily operations
• Created daily prep list, managed ordering, and created weekly specials based on seasonal offerings.
• Managed employees when the chef was away.
• Worked the line during service
• In charge of closing the kitchen
• Assisted with the development of a new menu
• Reduced food cost 6-7% in the first month

• Set up accounts with multiple vendors for food and paper products.
• Developed and costed recipes.
• Oversaw all food preparation.
• Created a program to accurately analyze menu cost and trends.
• Generated employee schedules, work assignments.
• Arranged for kitchen equipment maintenance and repair when needed.
• Trained and managed all kitchen staff, including employee development, issuing disciplinary action.
• Managed monthly inventory and food cost.
• Organized large catering orders and events.
• Manage line during peak service

• Responsible for the training and management of all staff FOH and BOH
• Scheduled and received orders for food and paper products.
• Managed and maintained food and labor cost.
• Created training manuals to ensure the consistent training of all new staff.
• Responsible for maintaining kitchen cleanliness and sanitation.
• Coordinated large catering deliveries and events.
• Responsible for coordinating and overseeing all daily prep
• Ensured the quality of all food sent out.
• Motivated team to preform with the best attitude and practice the best hospitality.
• Attended to customers complaints and resolved any issues.
• Helped owners develop prices based on inventory costs and portion sizes