Stuart Stapp

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Manage-19th Hole (BOH)
• Manage-The Pointe (BOH)

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.

Triage Reporting

Hiring and Training

Streamline kitchen operations

Adapt recipes for desired results

Mentor personnel where needed

Build best practices and implement functional strategies