WILLIAM HEWITT

• Performed quality assurance checks on all finished products before they left the kitchen area.
• Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
• Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
• Ordered food supplies, maintained inventory, and managed budgeting of resources.

• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• Trained kitchen workers on culinary techniques.
• Monitored quality, presentation and quantities of plated food across line.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Utilized local, fresh food products to support local economies and showcase community support.

• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Exercised portion control for items served, eliminating waste.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Trained kitchen workers on culinary techniques.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Purchased ingredients from local farms to benefit environment and reduce costs.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.

• Managed budget, labor and direct operating expenses for full service restaurant.
• Worked with Corporate Chef to develop new menu items for brunch, lunch, dinner, and special events.
• Responsible for weekly kitchen inventory.
• Managed kitchen staff team of 35 with 4 sous chefs
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies.

Worked for Bin 36 LLC for 13 years in various restaurants working my way up from Garde Manger to Executive chef

• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Utilized local, fresh food products to support local economies and showcase community support.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.