• Created new systems to make kitchen run more efficiently • Designed new menu to bring more clientele and excitement into the restaurant • Developed relationships with vendors to bring better cost effectiveness to bottom line• Trained staff on new techniques to better improve their skills as cooks• Organized recipe system to make access easier and clearer• Cleared up all invoice irregularities with accounting giving a clear representation of food cost• Identify and provide solutions for problem areas in and around kitchen having to do with equipment and or sanitary procedures • Recruit, interview, hire and train back-of-house employees• Manage daily kitchen operations, ordering and prep lists• Perform with ease and efficiency under significant pressure in fast-paced environment• Designed, created recipes and implemented special menus for bi-monthly beer pairing events

• Proactively oversee food preperation and cooking• Examine quality and portion size to ensure dishes are prepared and garnished correctly• Proficient knowledge with computer programs and systems associated with the company• Set culinary goals and kitchen quality standards• Supervise staff performance and training • Generate detailed work schedules for staff both short term and full period• Create a positive environment for staff while handling any concerns in a timely manner• Improve and organize line checks and order guides• Ordering, receiving, rotation of stock and inventory control• Proactive in dealing with customer complaints or praise regarding the dining experience• Adept at calling orders in timely fashion without overloading the kitchen

• Designed casual dining pub and function menus including for those with special dietary needs• Created and maintained food safety program based on HACCP guidelines• Oversaw job procedures and food production standards to uphold quality of food items• Supervised staff performance and training • Monitored cooking procedures, cost, quality and inventory stocks• Negotiated with vendors on supply prices• Ordering, receiving, rotation, of stock and Inventory Control• Prepared and implemented large functions• Provided support to front of house staff members when needed• Ability to multi-task and carry on with work even with consistent interruptions• Planned weekly kitchen budget, menus and recipes• Prepared standard recipes for menu items to guarantee portion control, quality and taste

• Cooked hot and cold food items to order as per menu specifications• Opened and closed all restaurant sections• Educated and followed HACCP rules and guidelines• Trained incoming staff on section open/service/close procedures• Multiple section preperation• Receiving, rotation, of stock and inventory control• Prepared and implemented special functions• Practiced good customer service• Suggested and enacted team building events• Managed staff when necessary• Provided support to staff members