JAMES PRICE

Supervised 30-50 BOH staff members and delivered mentorship to strengthen kitchen skills.

Worked closely with clients to design multi day events while remaining profitable and worked within groups budget

• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Improved performance of team members resulting in high-quality meals produced daily.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Monitored quality, presentation and quantities of plated food across line.
• Performed financial analysis and recommended effective methods to cut costs.
• Provided guidance and support for Sous Chefs during peak service hours.
• Controlled labor costs through effective use of staff scheduling techniques.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Implemented and maintained excellent service to achieve guest satisfaction.
• Assisted client in developing marketing strategies designed to increase restaurant revenue.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Established a culture of safety in the kitchen by enforcing strict safety protocols.
• Checked quality of food products to meet high standards.
• Oversaw inventory management systems and cost controls

• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Distributed food to service staff for prompt delivery to customers.
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
• Provided effective orientation and training to each new associate and developed ongoing training programs.
• Trained new employees in food safety and sanitation regulations.
• Resolved conflicts between kitchen staff members and provided guidance as needed.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Ordered food supplies, maintained inventory, and managed budgeting of resources.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.

• Collaborated with others to discuss new opportunities.
• Achieved cost-savings by developing functional solutions to problems.
• Exceeded customer satisfaction by finding creative solutions to problems.
• Maintained updated knowledge through continuing education and advanced training.
• Completed day-to-day duties accurately and efficiently.
• Delivered products to customer locations on time.

• Checked quality of food products to meet high standards.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Created a positive work environment by encouraging teamwork among staff members.

• helped family friend turn around struggling business

• Opened and designed one of Manilas top resto/bar from ground up
• trained and onboarded staff
• worked closely with contractors to ensure construction was on-time and quality craftmanship