Frankie Bunch Email & Phone Number

Texas, United States

Prosper, Texas, United States

Frisco, Texas, United States

I'm responsible for supporting the mission, vision and values of First Watch Restaurants. I work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long- term profitability of the company and developing restaurant staff. I oversee daily operations, financial dividends as well as par updates, p-mix statistics and logistics and profit and loss reports. I'm also in charge of declining budgeting and full store inventory.

Plano, Texas, United States

Overseeing daily operations of the kitchen such as managing all of the line cooks, (8-10 per shift) running expo to ensure every dish is perfect before being sent out, delegating servers and kitchen staff to tasks that need to get done, creating prep lists for the prep team, conducting line drills every 30 minutes, conducting a daily line check to verify temperatures and quality of food on the line is at its highest potential, prepping major sale items in large quantities such as mother sauces and high value menu items, creating dish team schedules, keeping inventory of all first aid items in stock and I'm back stock, keeping inventory of toiletry items kept in the employee bathroom, conducting weekly inventory of the whole restaurant every Tuesday, helping to cook on the line on a daily basis to ensure things move along in a timely manner, conducting opening and closing operations and ensuring the kitchen is set up for my team to come in and are able to get right to work, nightly inventory of product on hand as well as major prep items needed for the next day, training new hires, daily consolidation of the walk in, setting up work orders every week for anything that needs to be serviced, ensuring that I am staffed if there is a call out making sure I can fill the holes in the schedule.

Frisco, Texas

I was the Executive Chef of Lakepoint assisted living. I was in charge of preparing mechanical puree and natural plated dishes as well as purchasing food, inventory and also keeping logs of personal dietary evaluations, food temperature logs, machine temp logs and sanitation logs. Maintaining the cleanliness and upkeep of the kitchen and dining room at all times. During breakfast and dinner I was in charge of server delegation.

Dallas/Fort Worth Area

I was the Executive Chef in charge of all kitchen staff. My duties included overseeing the kitchen, cooking and serving up to 120 people for lunch and dinner. I was also in charge of coming up with "action stations" throughout the week which is an interactive cooking tutorial for the residents I also set up and execute fun events for marketing such as a "a day in Paris" serving up to 300 people per event. I have helped three kitchens for this company come back to life. Kitchens that really needed help to get back to being clean, properly functioning kitchens. I also attended budget meetings, kept inventory and used logs to keep track of sanitation and food safety.

Frisco, Tx

I was sous chef of the kitchen. I tended to meetings with the executives to keep the kitchen running smoothly. I was overseeing 7-10 people at any given time while maintaining performance and functionality of the kitchen. Making sure everyone was doing their job while maintaining the upmost cleanliness. I served about 75 people within an hour and a half time frame by myself each day.

Fairview, Tx

I supervised the kitchen and created and maintained production. I was in charge of ordering product for the kitchen on a day to day basis as needed. I was also in charge of large batch cooking as well as answering inquiries that a client or customer may have all while maintaining the utmost cleanliness of the kitchen.

Allen, Texas, United States

I have previously been a Sous Chef for the high end, luxury retirement community Parkview Retirement. I was in charge of the kitchen between the hours of 11:00am to 7:30pm on a daily basis. I had 10 people answering to me at any given time and was serving approximately 125 people within a 30 minute time frame.Accomplishments:Awarded employee of the month.Awarded excellence in food preparation.Awarded best pastry of all Holiday monthly contestsPromoted twice within 6 month time frame.

Lewisville, Texas, United States

I was in charge of directing export shipments internationally and domestically. I was also in charge of shipment issue resolution, scheduling, hiring and firing, customer support and several other various duties. I utilized several programs including oracle, excel, UPS shipping, SAP.

Associate’S Degree, Culinary Arts

Education record