Ryan Odette

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• Developed training programs for new chefs, fostering skills in culinary techniques and kitchen safety.
• Collaborated with front-of-house staff to improve service flow and enhance overall dining experience.
• Analyzed customer feedback to refine recipes and improve dish presentation for optimal appeal.
• Oversaw daily restaurant operations at multiple locations with a total of over 30 employees ensuring efficient service and high customer satisfaction.
• Carefully interviewed, selected, trained, and supervised staff.

• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.

• Assisted the Chef de Partie in preparing ingredients, cooking dishes, and assembling plates according to recipes and standards.
• Collaborated with other chefs and kitchen staff to ensure smooth service and communication.
• Ensuring food prepared meets the required standards of quality, presentation, and taste.

• Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
• Prepared diverse menu items, utilizing culinary techniques to enhance flavor and presentation.
• Collaborated with management to develop seasonal menus, integrating customer feedback into offerings.
• Trained new cooks on kitchen protocols and best practices, fostering a culture of teamwork and excellence.

• Began as an apprentice
• Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
• Collaborated with head chef to develop seasonal menus that enhanced dining experience.
• Trained and mentored junior kitchen staff, fostering a collaborative team environment.