Matthew Consiglio

• Developed close relationships with suppliers to source best ingredients.
• Utilized culinary techniques to create visually appealing dishes.
• Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
• Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
• Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
• Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
• Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
• Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
• Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Hired, managed, and trained kitchen staff.
• Maintained well-organized mise en place to keep work consistent.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
• Set up and broke down kitchen for service.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Refer to above job description for Historia