Steve Collier

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Maintained well-organized mise en place to keep work consistent.
• Ordered product according to company food cost suggested guidelines
• Worked with every line cook, to insure proper training on each station
• By maintaining ordering within guidelines ,monitoring and implementing daily cogs, and limiting waste ,was able to kept food cost within budget
• Completed paperwork, recognizing discrepancies and promptly addressing for resolution
• Received and processed stock into inventory management system
• Monitored company inventory to keep stock levels and databases updated

• Created menus and designed corresponding recipes for Bistro at Ibis. Increased sales by 20 percent. Due to financial reasons position was expired.

• Created menus and designed corresponding recipes for Bistro 105
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Oversaw preparation of creatively-designed recipes for Bistro 105
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Hired, managed and trained kitchen staff.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles, supervising team of 30 employees
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Created menus and designed corresponding recipes for Pour Richards.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters, staff of 20
• Oversaw preparation of creatively-designed recipes for Pour Richards
• Implemented successful cross-marketing strategies such as food and wine pairings, thru social media reaching out to hundreds of Blufftons' Foodie Society
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Hired, managed and trained kitchen staff.

• Honor Roll 1996

Honor Roll 1994