STEPHEN CLEMENS

• Acted as head chef when required to maintain continuity of service and quality.
• Trained and mentored kitchen staff to perform various preparation tasks under pressure.
• Monitored food and labor costs to verify budget targets were met.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Assisted with preparation and serving of food in line with established nutrition guidelines.
• Maintained food and sanitation standards to prevent food-borne illness and promote health.
• Provided support to individuals with special dietary need to meet unique nutritional requirements.
• Maintained clean and safe work environment.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Served meals to customers according to established guidelines.
• Replenished condiments and other supplies at tables and service bars.
• Assessed meal preparation to check creation of special orders and cooking procedures.

• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Responded and resolved customer complaints involving food or beverage quality and service.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Maintained highest standards for beverage quality and service.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.

• Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Transferred supplies and equipment between storage and work areas to support food preparation.
• Measured, mixed, and cooked ingredients following directions and nutritional restrictions.
• Demonstrated punctuality and reliability in consistently arriving for scheduled shifts to meet service demands.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Supported kitchen team by being responsive and pitching in to complete tasks.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Stocked and rotated food items according to expiration dates.
• Maintained high personal grooming standards and uniform presentation.

Food Service Officer, Duties included:

• Responsible for the operation of three Dining Facilities with both military and foreign national personnel.
• Oversaw the production of meals for Camp Buehring, Iraq for approximately 20,000+ troops.
• Managed quality control programs as it related to the production of meals.
• Oversaw the closing/demolition of one DFAC (dining Facility) and the construction and opening of a new DFAC to feed 2000 soliders/hr.