Stephen Dusch

• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Evaluated food products to verify freshness and quality.

• Collaborated with kitchen staff to streamline food production processes.
• Monitored inventory levels, facilitating timely ordering of ingredients and supplies.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Supported head chef in menu planning and recipe development for seasonal offerings.
• Trained new team members on kitchen procedures and operational workflows.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
• Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.
• Evaluated food products to verify freshness and quality.
• Collaborated with executive chef to create seasonal menus reflecting local flavors and trends.
• Assisted with menu development and planning.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Prepared and organized ingredients for menu items, ensuring freshness and quality standards.
• Assisted chefs in executing daily specials, maintaining consistency across dishes.
• Operated kitchen equipment efficiently, adhering to safety and sanitation guidelines.
• Maintained inventory levels of pantry supplies, coordinating reorders as necessary.
• Monitored cooking times and temperatures to ensure optimal dish quality and presentation.
• Prepped ingredients efficiently before each shift, ensuring smooth operation during busy meal periods.
• Maintained a clean and organized work station, contributing to overall kitchen efficiency.
• Expedited orders effectively during peak hours, providing excellent service under high-pressure situations.
• Supported sous chef with inventory management tasks, helping control costs and prevent shortages.
• Assisted in the development of new recipes and menu items for seasonal offerings.
• Adhered to strict health and safety guidelines, ensuring a safe working environment for all employees.
• Maintained food safety and sanitation standards.

• Prepared ingredients and maintained cleanliness in kitchen, ensuring compliance with food safety standards.
• Operated kitchen equipment efficiently, including mixers, ovens, and slicers to support food production.
• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
• Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
• Sharpened knife skills, resulting in precise cuts and reduced preparation time.
• Minimized cross-contamination risks by diligently organizing food storage and prep areas.
• Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
• Ensured consistent food quality by strictly following recipes and presentation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.

• Adapted to changing demands during peak service hours, enhancing team efficiency.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Coordinated with team members to prepare orders on time.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Trained new team members on kitchen procedures and operational workflows.
• Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Evaluated food products to verify freshness and quality.

• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
• Elevated dining experience by innovating seasonal menu items tailored to local tastes.
• Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
• Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Set up and broke down kitchen for service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed close relationships with suppliers to source best ingredients.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Assisted in meal preparation and presentation, ensuring high culinary standards.
• Monitored inventory levels, facilitating timely ordering of ingredients and supplies.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Supported head chef in menu planning and recipe development for seasonal offerings.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
• Monitored food production to verify quality and consistency.
• Participated in food tastings and taste tests.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
• Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
• Evaluated food products to verify freshness and quality.
• Collaborated with executive chef to create seasonal menus reflecting local flavors and trends.

Graduated top 3rd of my class