Kitchen Staff Quality Control

James Willette

.I've been in the restaurant business since the age of 15, in one way or another. I'm easy to get along with, and do not have a big ego., work well with others, no matter what their position is. I believe i can be an asset to any business.

The last restaurant has been sold. This as an opportunity to move back to CT Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. [Title] certified. Skills

Work History

Kitchen Supervisor

Watermark, Bridgeport, CT February 2023 - Current

Chef

Dockside Bar&Grille, Sag Harbor, NY April 2003 - November 2022 In charge of ordering food, Preparing weekly specials, soups and sauces. Working the line when necessary. Delegating daily task for kitchen personnel. Ordering Linen weekly Bridgeport, CT 06066

631-***-**** ***********@*****.***

Standards Compliance Scheduling Equipment Repairs

Current in Culinary Trends Food Preparing, Plating and Presentation Instruction and Delegation Kitchen Sanitization

Menu Planning Proper Storage Procedures

Opening and closing procedures Preparation oversight Menu development Weekly menu preparation

Developed kitchen staff through training, disciplinary action, and performance reviews. Directed activities of team of skilled kitchen workers preparing and serving meals. Monitored food preparation, production, and plating for quality control. Trained new hires in food handling and safety protocols to boost knowledge and performance. Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations. Monitored food inventory and supplies to prevent waste. Directed food preparation and cooking activities to meet health and safety standards. Maximized team productivity by expertly delegating tasks to kitchen staff. Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.

Supervised food presentation and plating to enhance visual appeal. Handled and stored food to eliminate illness and prevent cross-contamination. Monitored line processes to maintain consistency in quality, quantity and presentation. Sous Chef

PorterHouse, Norwalk, CT March 1998 - January 2003 Chef

Breakaway Restaurant March 1987 - February 1995

Chef

Chez Pierre, Westport, CT March 1983 - January 1987 Planning and preparing daily specials. Making soups and sauces. Education

Roger Ludlowe HS at Fairfield, CT

High School Diploma June 1982

Prepared soups and sauces. Worked on char grill using high end meats Acted as head chef when required to maintain continuity of service and quality. In charge of ordering, scheduling, planning and preparing daily specials. Making soups and sauces. Preparing fish,poultry,and meats

Maintained well-organized mise en place to keep work consistent. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

Generated employee schedules, work assignments and determined appropriate compensation rates. Maintained well-organized mise en place to keep work consistent. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

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