Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Handled and stored food to eliminate illness and prevent cross-contamination.
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Placed orders to restock items before supplies ran out.
Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Coordinated employee schedules and developed staff teams to boost productivity.
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Trained kitchen staff to perform various preparation tasks under pressure.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
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.
Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.