ROY LEWIS

• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
• Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
• Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
• Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Grilled meats and seafood to customer specifications.
• Operated grills, fryers and ovens to cook food items.
• Used kitchen equipment safely and reduced risk of injuries and burns.

I work here for 16 years, as kitchen manager I handle all back of house activities. Ordering and scheduling ,opening and closing

• Promoted teamwork among kitchen staff by fostering open communication, encouraging collaboration, and resolving conflicts effectively.
• Oversaw food preparation and monitored safety protocols.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Hired and managed entire kitchen staff.