- Planning and directing food preparation in the kitchen- Extensive knowledge of various cooking methods, ingredients, methods- Menu planning, inventory, managing supplies, standard costing- Successfully teaching and mentoring junior staff members- Implementing innovative ways to improve the efficiency of operations

- Preparing food before meal service, including chopping vegetables, breaking down meat into serving sizes, making sauces- Executing recipes and menu items per guest specifications- Effectively working stations during lulls and rushes while maintaining the utmost plate presentation quality- Assuming the accountability and the responsibilities of supervisors in their absence- Consistently maintaining a clean and sanitary kitchen and work area

- Consistently delivering 5-star quality experiences for numerous guests- Accurately taking guest orders and inputing them into POS system- Acting as a connection between front-of-house and back-of-house when necessary

- Provided valuable product research and pricing for optimal client satisfaction.- Collaborated with clients to gather requirements and discuss options.- Designed and sketched 3D perspective views for both in-house review and presentation to clients.

- Ensured quality food preparation and presentation. - Worked alongside my team, greeted customers, prepared and served orders, upheld company standards and compliance requirements for safety and cleanliness of all areas.- Coordinated daily and weekly shift team schedules and positioned skilled staff in key areas throughout shift to ensure optimal productivity.- Completed thorough opening, closing, and shift change functions to maintain operational standards of clean up and settlement of the cash drawer each day.

- Skillfully greeted clients to minimize distress and maximize client support.- Managed trial calendar, judicial calendar, and master calendar.- Entered client data into a company-based software program in an accurate manner for efficient retrieval.

• Supervised 12 staff members while providing oversight and assistance in the preparation of 3 meals a day for 60+ farm laborers.• Demonstrated creative problem-solving skills, remained calm and professional through unexpected kitchen and menu challenges.• Instructed and motivated kitchen staff to be highly efficient and produce consistent quality in presentation and service.• Designed menus to fit the fluctuating food-purchasing budget.