• Maximized productivity and minimized waste through effective supervision of food preparation and production areas.• Promoted healthy dining options to meet diner needs, business standards, and regulations.• Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual, and bistro themes.• Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food.• Matched food orders with expected demand to minimize the risk of spoilage. Priced items correctly by analyzing the market, cooking labor, and materials costs.

• Cooked regional meat, seafood, and vegetarian recipes for seasonal menu options.• Work on our own Farm to promote farm-to-fork community nutrition efforts.• Cleaned and maintained walk-in refrigerators, gas stoves, and commercial ovens.• Mixed dough to make pastries, bread, and desserts according to company recipes.• Accommodated special requests, substitutions, or adjustments to meet dietary restrictions

• Monitored stock and replenished low materials on the food line.• Helped chef and Sous Chef, carrying out orders and monitoring the performance of kitchen staff.• Prepared recipe ingredients, including chopping vegetables and creating sauces.• Supported kitchen operations by restocking and preparing stations with necessary supplies and equipment

• Completed food preparation for a range of services, including buffets, plated dinners, and private events.• Created food of consistent quality by precisely adhering to quantity and cooking guidelines.• Supported kitchen profit goals by controlling waste and correctly portioning ingredients.