Ross Phillips

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.

• Cultivated positive relationships with front-of-house staff to ensure seamless communication between the kitchen and dining room teams.
• Worked closely alongside the sous chef to delegate tasks effectively among team members according to individual strengths and abilities.
• Mastered a broad range of cooking techniques, demonstrating versatility and adaptability in meeting diverse customer needs.
• Established strong rapport with guests by addressing inquiries or concerns promptly; resulting in an enhanced reputation for exceptional customer service.
• Introduced creative daily specials that became popular favorites among patrons, leading to repeat business growth over time.
• Reduced food waste significantly by implementing proper storage techniques and inventory management practices.
• Increased customer satisfaction with well-executed dishes, maintaining consistent quality and presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed close relationships with suppliers to source best ingredients.

Worked as Executive VIP Chef for Cirque Du Soleil . I was in charge of over seeing day to day operations before show VIP and after show VIP.

Also ran The Woodforest VIP Bank Club at The Woodlands Pavilion. Was in charge of over seeing daily concert operations and playing standards during concert pre dine.

Catering for Hobby Centre for Performing Arts TUTS Backstage and after show cast meals.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Was in charge of daily features.
• Was in charge of daily line operations
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