Ron Brett

Acted as head chef when required to maintain continuity of service and quality.

Planned and directed high-volume food preparation in fast-paced environment.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Mentored kitchen staff to prepare each for demanding roles.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Trained kitchen staff to perform various preparation tasks under pressure.

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Monitored food and labor costs to verify budget targets were met.

Coordinated with vendors to order supplies and maintain high quality standards.

Monitored food inventory and supplies to prevent waste.

Monitored food preparation, production, and plating for quality control.

Directed food preparation and cooking activities to meet health and safety standards.

Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Monitored food preparation, production, and plating for quality control.

Controlled food costs and managed inventory.

Monitored food inventory and supplies to prevent waste.

Served consistent portions following recipes and control standards.

Helped within other aspects of Nordegg Lodge, hiring of new staff and input for hiring new staff,

Wash dishes

Making a kitchen staff schedule

Monthly kitchen inventory

Maintaining a daily cleaning schedule

Keeping a clean and sanitized kitchen

Maintain sanitation, health, and safety standards in work areas

Clean food preparation areas, cooking surfaces, and utensils

Verify that prepared food meets requirements for quality and quantity

Operate large-volume cooking equipment

Read food order slips or receive verbal instructions

Cook the exact number of items ordered by each customer

Wash, cut, and prepare foods designated for cooking

Order and take delivery of supplies on a weekly basis

Wash dishes

Making a kitchen staff schedule

Monthly kitchen inventory

Maintaining a daily cleaning schedule

Keeping a clean and sanitized kitchen

Maintain sanitation, health, and safety standards in work areas

Clean food preparation areas, cooking surfaces, and utensils

Verify that prepared food meets requirements for quality and quantity

Operate large-volume cooking equipment

Read food order slips or receive verbal instructions

Cook the exact number of items ordered by each customer

Wash, cut, and prepare foods designated for cooking

Order and take delivery of supplies on a weekly basis

Wash dishes

Making a kitchen staff schedule

Monthly kitchen inventory

Maintaining a daily cleaning schedule

Keeping a clean and sanitized kitchen

Maintain sanitation, health, and safety standards in work areas

Clean food preparation areas, cooking surfaces, and utensils

Verify that prepared food meets requirements for quality and quantity

Operate large-volume cooking equipment

Read food order slips or receive verbal instructions

Cook the exact number of items ordered by each customer

Wash, cut, and prepare foods designated for cooking

Order and take delivery of supplies on a weekly basis