Executive Chef
Route66
Total des années d'expérience :17 years, 9 Mois
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
• Oversaw Research and Development new dishes and beverages
• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Optimized inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Prevented cross-contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.
• Maintained well-organized mis en place, ensuring efficient and consistent kitchen workspaces.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Mentored junior kitchen staff to execute duties in line with or above superior company standards.
• Monitored line work processes to maintain consistency in quality, quantity and presentation.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Maintained well-organized mis en place, ensuring efficient and consistent kitchen workspaces.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
Prepared food items to meet recipes, portioning, cooking and
waste control guidelines.
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• Provided courteous, informative customer service in open
kitchen formats, enhancing diners' experiences.
• Prepared and cooked dishes with accuracy and efficiency for
well-timed food service.
• Mentored staff in food preparation and storage best practices.
• Instructed new staff in proper food preparation, storage, use
of kitchen equipment and sanitation methods.
• Verified proper portion sizes and consistently attained high
food quality standards.
• Used batch cooking equipment to create multiple meal items
at once.
• Encouraged team to keep kitchen organized and stocked with
supplies for easy use.
• Followed precise recipes detailing ingredient requirements
and cooking methods.
• Followed kitchen opening and closing procedures when
preparing cooking supplies, ingredients and workstations.
• Presented dishes with creative plating and merchandising.
• Plated completed meals with meticulous attention to
presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules,
avoiding unnecessary waste.
• Removed expired food from kitchen areas, composting waste
and recycling packaging.
• Collaborated with head chef to create innovative, seasonal
menus for special events.
• Planned promotional menu additions based on seasonal
pricing and product availability.
• Maintained clean and tidy food preparation areas.
• Monitored line production to achieve consistent quality.
• Checked freezers and refrigerators to verify correct storage
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and temperatures.
• Reduced customer complaints by enforcing strict quality
control procedures.
Prepared meals from scratch using authentic, popular recipes
to generate repeat business.
• Checked freezer and refrigerator temperatures regularly,
maintaining produce quality and safety.
• Monitored kitchen staff and environments to ensure
appropriate safety procedures were implemented.
• Prevented allergen cross-contamination through meticulous
food preparation, cooking and plating.
• Minimized kitchen waste through effective recycling,
composting and disposal systems.
• Utilized proper cleaning techniques to sanitize counters and
utensils, enabling safe preparation of raw produce.
• Monitored line work processes to ensure consistency in
quality, quantity and presentation.
• Oversaw chefs, cooks and kitchen support staff to run smooth
operation.
• Handled and stored food with proper methods to eliminate
illness risks and prevent cross-contamination.
• Cleaned and serviced kitchen appliances, maintaining good
working order of grills, stoves and ovens.
• Thoroughly cleaned and sanitized knives and cutting boards,
storing correctly to maximize kitchen efficiency.
• Ordered and received deliveries of ingredients, storing
appropriately to avoid product spoilage.
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• Implemented effective rosters, successfully anticipating peak
business times to determine appropriate staffing levels.
• Delivered food to highest hygiene, quality and safety
standards by strictly following regulations.
• Rotated frozen food items.
• Trained junior kitchen staff in food preparation and hygiene
practices.
• Used kitchen equipment as instructed and to safety protocols.
• Rotated stock with first-in, first-out methods to ensure strong
food safety, hygiene and quality.
• Delivered consistent portion control and presentation to meet
high brand standards.
• Actively inspected food preparation and storage areas,
ensuring proper sanitation and cleanliness standards.
• Thoroughly cleaned kitchen utensils, cookware, glassware
and serving dishes, maintaining faultless hygiene and
presentation standards.
• Developed new recipes and menus incorporating local
produce.
• Prepared hot, healthy meals for elderly residents, including
those with modified texture diets.
• Washed cutlery and crockery using industrial dishwashers and
manual methods for pristine finish.
• Assisted senior kitchen staff in preparing high-volume
customer orders to exact specifications within target
timeframes
