Chris - Kitchen Management Professional with 15+ Years in Restaurant Operations

Extensive experience overseeing kitchen operations, inventory, and staff scheduling to ensure seamless restaurant functionality.

Proficient in culinary techniques with a strong background in menu preparation and food quality control.

Effective leader capable of motivating staff, managing schedules, and fostering a collaborative work environment.

Committed to delivering excellent guest experiences and resolving service issues promptly.

Skilled in coordinating multiple responsibilities, including inventory, ordering, and staff management.

I am the lead cook I work 6 days a week 2-close every day we don’t really a corporation environment. everyone just pitches in on prep & dishes. we have 1 morning cook & 1 night cook with dish to help out.

I am in charge of the restaurant.. I make the daily list of things that need to be done by each cook/ server/ station.. I make the schedules for both boh & foh.. I put in the food order, produce an inventory.

I am in charge of the kitchen and front of house crew.. I do the schedules I make the food order produce an inventory.

I am in charge of the kitchen and prep.. I make the daily list of things that need to be done be each cook/ station.. I make the schedules I put in the food order, produce an inventory.