Peyton Brown

• Created menus every two weeks for three different venues, tested recipes, made sure to cook with quality ingredients, planned and executed private dinners, ran morning and night shift, made truck orders, worked where and when help is needed.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Assisted with menu development and planning.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.

• Worked every station including dish, sandwich, sauté, salad, and pizza
• Helped organize back of kitchen, prepped all my stations, left my station stocked and cleaned after each shift.

• Worked the front area directly with customers, took care of front and back cash, cleaned and closed down the store, ran register, took orders and served tables.

I prepped food for every station in the kitchen

Ran dish pit throughout service

Worked cold station and grill station

Crafted menu Items such as special menus for events or weekly specials for guests

Directed staff on daily tasks: Prep work/ Preparing new menu items

Ordered our daily and weekly food deliveries

Contacted reps

Ran service almost every night with my staff to be quick and efficient

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• 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.
• Created recipes and prepared advanced dishes.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Maintained well-organized mise en place to keep work consistent.
• Arranged for kitchen equipment maintenance and repair when needed.

Prep all needed specials

Daily food prep to keep them stocked for busy weekends

Create desserts with head chef

• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.