Todd Roberts

• Oversaw food preparation tasks during peak service times, ensuring timely execution of all orders while maintaining quality and 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.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• 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.

• 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.
• 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.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Duties included overseeing and direct leader ship of 18 cooks and support staff. Full Service resturant alongside of a busy banquet and wedding season. While working under owner and Chef Bev Gannon responsibilities included nightly specials , controlling and assisting our hot line as well as any banquets we may have had.

• 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.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Sanitized all counters properly to prevent food-borne illness.