William Chanto

- Assisted Head Chef in all kitchen operations, food and stock ordering and kitchen supervision.

- Planned menu items and directed food presentations and expediting.

- Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts for over 80 residents daily.

- Ensured myself and all staff followed and complied with all OSHA and food safety regulations.

- Responsible for the training of all new back of house hires

- Solely responsible for menu planning and execution of the weekly Sunday brunch service.

- Assisted customers by providing them with product information and, if needed, accompanied customers to required shelves and provided them with price and expiration information.

- Regularly updated knowledge of new products, trends, and dietary restrictions to better serve customer needs and preferences.

- Maintained clean, trash free work spaces in order to maximize safety and productivity.

- Prepared salads, soups and sandwiches for customers, including large catering orders.

- Kept regular temperature logs of all products.

- Rotated and stocked product daily, discarding anything that was expired or in bad condition.

- Kept kitchen, counter and dining areas cleaned and sanitized.

- Assisted late night and early morning customers with general product information, and, if needed, accompanied customers to required shelves and provided them with information on said product.

- Recorded daily activities for inventory control.

- Maintained tidy and clean work areas to promote optimal productivity and safety standards.

- Noted unsafe components inside packages and discussed concerns with supervisors.

- Followed all safety precautions when using heavy machinery and handling dangerous chemicals.

- Used proper safe lifting techniques so as not to injure myself or others.

- Supported front-of-house staff by answering questions related to ingredients and dietary restrictions, enhancing customer satisfaction.

- Prepared all cold food items consistently and in compliance with recipes, portioning, cooking and waste control.

- Solely responsible for the "Salad of the Day".

- Consistently met deadlines for preparing large quantities of hors d''oeuvres for catering events or special functions within the restaurant setting.

- Monitored quality of raw and cooked food products to uphold health code standards.

- Maintained high standards of cleanliness and organization in the kitchen, leading to efficient meal preparation.