Rainer Rink

• Pitched in to work line during busy periods or in place of sick employees.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Recruited and hired employees to build effective culinary team for $ annual revenue-producing restaurant.
• Developed new culinary programs that increased customer satisfaction and operational excellence levels.
• Coordinated with team members to prepare orders on time.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Modified recipes to accommodate dietary restrictions and allergies.

basic military service

• Saucier
• Entremetier
• Gardemanger
• Patisserie