Ian Tucker

I worked the Grill Station and ensured that the product are fresh and properly rotated as well as labeled and dated. Close the line down. Pull products for the next shift and requisition products from stores. Train Junior employees with what is expected from them as well as help them learn. Resolve guest dietary requirements.

• Refined recipes and standards, repurposed secondary products to reduce food costs, and maintained high quality for features. Collaborated with culinary team to explore innovative product uses, minimizing waste.
• Built relationships between guests and kitchen by ensuring accurate and high-quality end products; demonstrated leadership and openness with colleagues and guests, reliability, strong analytical skills, teamwork, and creativity.
• Prepared and executed high-quality dishes in a fast-paced kitchen environment.
• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.

• Developed menu specs, flavor profiles, and plating to enhance dining experience. Trained team members on specific stations to enhance skills. Created and priced dinner features. Responsible for the running of the dinner service.
• Developed and executed seasonal menu items, enhancing guest satisfaction and dining experience.
• Trained new culinary team members on techniques, recipes, and kitchen equipment usage.
• Streamlined food preparation processes, improving efficiency and reducing waste in kitchen operations.

• Schedules, Training, Menu creation for Four Points, and Ric's Lounge and Grill, Specials, Health and Safety Committee member, Coordinated timely delivery of orders in a busy kitchen environment., Worked at all kitchen stations to support team during peak hours. ,Plating design, Production and Butchery. Banquets.
• Developed and executed innovative seasonal menus to enhance guest dining experience.
• Supervised kitchen staff, ensuring adherence to health and safety regulations.
• Implemented cost control measures, optimizing ingredient usage while maintaining quality standards.

• Created menu standards and guidelines, coached and mentored jr colleges, produced high-quality items for the outlets, followed health and safety guidelines, Sought out opportunities to increase revenue and reduce waste, created new menu items for the Poppy, Glacier Saloon, and the Banquet departments. Supported team by filling in for CDPs at various positions, ordered from Adaco, supervised and worked in various departments throughout the hotel, including the production department for the Poppy Brasserie,and the Glacier Saloon, the butcher shop, and Garde Mange.Both Am and Pm banquet kitchens. Prepped and cooked lunch BEOs for up to 400 ppl.
• Developed new menu items, incorporating seasonal ingredients and guest feedback.
• Supervised kitchen staff to ensure adherence to quality standards and operational efficiency.
• Developed innovative recipes that enhanced menu offerings and elevated guest dining experiences.
• Collaborated with executive chefs to streamline food preparation processes, improving workflow consistency.

• AM/PM Saucier, Prepared all meals for staff cafeteria, ensuring quality and variety to meet dietary needs, butcher meats, seafood and poultry, set up the breakfast buffet, worked on the line during peak hours, participated in month end inventory, managed the kitchen at Woody's Pub, cooked and produced lunch and dinner BEO's, estimated food yields and required amounts, created and produced vegetarian options daily for the restaurant. Worked at all of the 5 outlets
• Supervised kitchen staff and ensured adherence to food safety and sanitation standards.
• Developed and executed seasonal menus, showcasing local ingredients and culinary trends.
• Trained junior chefs in various cooking techniques and kitchen operations.

• Handled general butchery, ran dinner service for the Primrose restaurant, served as Created and maintained sauce recipes for consistent flavor profiles, coordinated lunch and dinner BEOs, and trained new staff for their roles.
• Managed daily kitchen operations, ensuring high-quality food preparation and presentation.
• Supervised junior cooks, providing guidance and training to enhance culinary skills.
• Developed and implemented seasonal menus, incorporating local ingredients and flavors.