Remy Glickman

• Spent an appropriate amount of time working through each station to better understand the ability to execute at a three Michelin level environment.
• Responsible for writing, delegating, ordering, and preparing a menu on a daily basis. Pulling ingredients from local farms, including our own farm and orchard.
• Involved in numerous forms of documentation, including standard operating procedures, protein cooking temperatures, menu formats, and recipe creation.
• Assisted in the writing, preparation, and execution of personalized menus for repeat guests, celebrities with restrictions or preferences, and many famous chefs from around the world ensuring the highest quality standards.
• Managed the pass on a daily basis, with all food being funneled through the pass. Here we plated all the food, tasted, delegated when to cook proteins and garnish. We also managed the timing of each table, expediting the food from the pass as well.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Maintained open lines of communication with dining team management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Modified recipes to accommodate dietary restrictions and allergies. Such as celiac, kosher, and vegan.
• Developed close relationships with suppliers to source best possible ingredients.
• Disciplined and dedicated to meeting high-quality standards.
• Worked closely with front-of-house staff to facilitate excellent relationships with our guests.
• Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among chef de parties and commis

During Covid, The French Laundry was required to close. This led to me going back to Florida waiting for the restaurant to reopen. This was where my father and I opened a new restaurant in the height of Covid.

My father and I wrote the menu, creating a streamlined system for preparation and consistency.

Only being able to do takeout, we sold out of product every single day for the first two weeks. Until we were able to accumulate a larger staff.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Awarded 5 star employee of the quarter
• Assisted in banquet preparations for several hundred people
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.

In charge of food ordering, responsible for kitchen and quality when chef was not at restaurant.

Experience in all stations including Garde Manger, Grill, Sauté, and Expediting.

Responsible for training new employees.

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