`Work with Executive Chef to plan and direct daily kitchen operations and develop seasonal menus reflecting restaurants’ farm-to-table mission.
`Develop new recipes and standard techniques for food preparation and presentation.
`Facilitate inventory management and actualize internal controls to monitor stock levels and initiate timely replenishment.
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`Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
`Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.
`Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
`Created and maintained safe working environment .

`Set up, prepared, and presented work areas and food dishes in accordance with culinary practices.
`Assisted chefs in food preparation and helped run assigned station.
`Reviewed and accurately reproduced recipes to produce standardized dishes and sustain quality benchmarks.
`Maintained cleanliness of all kitchen areas, and assisted kitchen staff to clean, store, and maintain all kitchen equipment, supplies, and food inventories.