Ned Jean-Baptiste

Same owner different restaurant.

• Supervised kitchen food preparation in demanding, high-volume environments.
• Trained kitchen workers on culinary techniques.
• Performed as head chef to maintain team productivity and restaurant quality.

• Organized meetings between stakeholders to discuss project details and timelines.
• Assisted in developing new methods for data collection and analysis techniques.
• Developed and implemented customized strategies to meet client needs.
• Analyzed restaurant operations, identified areas for improvement and recommended solutions.

• prepared breakfast, lunch, and dinner for high-profile clients.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for clients.

• Supervised and coordinated activities of cooks and other food preparation workers.
• Ordered supplies and equipment as needed.
• Trained new kitchen personnel in proper food preparation techniques.

• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.

• 3 years of management experience
  
• Recruited, retained and developed staff.
  
• Established and maintained effective communication system.
  

• Managed payroll and time and attendance systems.

• Surveyed property to prevent and identify vandalism or disarmed alarm systems.
• Maintained accurate logs of all security related activities.

• Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

• Followed proper food handling methods and maintained correct temperature of all food products.

• Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.

• Monitored building and property entrances and exits to detect intrusions and protect assets.
• Conducted security checks on personnel entering and exiting the premises.

• Loss Prevention.

• Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.

• Grill cook.