Richard Henry

• Cultivated a positive work atmosphere through teamwork and clear communication.
• Prioritized tasks effectively under pressure, showcasing strong time management skills.
• Ensured food quality and presentation excellence by consistently following recipes and plating standards.
• Advanced culinary expertise through continuous training, staying updated on best practices.

• Trained new staff in proper food preparation, storage techniques, and sanitation protocols.
• Ensured product freshness by adhering to stock management schedules for rotating old items.
• Created a supportive atmosphere among kitchen personnel to enhance teamwork and morale.
• Achieved high output levels daily with consistently outstanding customer satisfaction
• Staying positive even when the typical chaos we love and hate begins.

• Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
• Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
• Cooking recipes to Chefs standards. Operations of all kitchen equipment.
• Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
• Provided excellent customer service by swiftly addressing any concerns or special requests from guests regarding dietary restrictions or preferences.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Opening operations. Including inventory, waste, projections for the day, and bank deposits.

Developed fundamental cooking skills in high-pressure, fine dining setting. Quickly advanced from salad and fry positions to sauté station with expert guidance. Part of a successful restaurant lineage founded by a celebrated chef. Inspired by professional experience to pursue culinary arts.