WAYNE DERRIC ARNOLD

Engaged as private chef for Lookoff during summer season, spanning April to October, putside BBQ & Smoker,
Facilitated a variety of private catering events, including multiple weddings.
Developed customized menus and executed food preparations efficiently.
Collaborated with clients to ensure alignment with culinary expectations.

• Developed diverse catering menus to meet client preferences and dietary needs.
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• Developed innovative menu concepts reflecting seasonal ingredients and local flavors.
• Supervised kitchen staff ensuring adherence to food safety and sanitation standards.
• Managed inventory levels optimizing supply chain for cost efficiency and quality.
• Streamlined kitchen operations improving workflow and service speed during peak hours.
• Coordinated special events menus tailoring offerings to customer preferences and dietary needs.
• Controlled labor costs through effective use of staff scheduling techniques.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.

• Assisted in preparing ingredients for daily meal services at a vineyard restaurant.
• Supported chefs in cooking and plating dishes to ensure high-quality presentation.
• Maintained cleanliness of work areas throughout shift.
• Displayed a positive attitude while working under pressure in a busy environment.
• Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.

• Developed diverse menu offerings to meet customer preferences and dietary needs.
• Managed daily operations, ensuring a smooth workflow and exceptional service quality.
• Oversaw inventory management, tracking supplies and minimizing waste effectively.
• Trained staff on food safety standards and customer service best practices.
• Established vendor relationships to source high-quality ingredients for the kitchen.
• Implemented cost control measures to optimize operational efficiency and profitability.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Managed kitchen operations to ensure smooth service flow.