Todd Boileau

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Guest interaction

Made to order items while executing Flair

• Coordinated with vendors to order supplies and maintain high quality standards.
• Monitored food and labor costs to verify budget targets were met.
• Mentored kitchen staff to prepare each for demanding roles.
• Planned and directed high-volume food preparation in fast-paced environment.
• 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.
• Verified compliance in preparation of menu items and customer special requests.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Handled and stored food to eliminate illness and prevent cross-contamination.