Robert Reinhardt

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Hired is a sous chef developing menus and kitchen staff following procedures of safe food habits, cleanliness of kitchen, working with Chef and menu ideas and banquet functions and menus

• Responsible for overseeing all areas of food operation including culinary production, purchasing, and stewarding
• Managed food and labor according to budget guidelines.

• I oversaw breakfast for around 220 people
• Created a new special every day
• Managed inventory and prepared for lunch.

• Oversaw all daily culinary operations of 3 meal restaurant, room service, concierge, and lounge
• Responsible for production, ordering, and monthly costs.