Antoine Webster

Direct and innovate menus, select quality ingredients, and ensure culinary consistency.

Work alongside Executive Chef and Chef de Cuisine with kitchen operations, including food preparation, cooking, and cleanup.

Supervise, train, and motivate cooks and kitchen staff to foster an efficient and collaborative environment.

Inspect raw and cooked food items to ensure the highest quality and adherence to presentation standards before they are served.

• Prepared and executed daily menu items in accordance with established recipes and presentation standards.
• Managed kitchen inventory, ensuring optimal stock levels of ingredients and supplies for smooth operations.
• Trained new kitchen staff on food safety practices, kitchen equipment usage, and efficient cooking techniques.
• Collaborated with front-of-house staff to coordinate timely meal service and enhance guest satisfaction.

• Operated box trucks to ensure timely and safe deliveries of goods.
• Conducted pre-trip inspections to maintain vehicle safety and compliance.
• Managed routes efficiently, optimizing delivery schedules for maximum productivity.
• Established positive customer relationships through professional communication during deliveries.
• Implemented best practices for load securement, reducing product damage during transit.
• Safely transported goods to customers, adhering to strict deadlines and ensuring customer satisfaction.
• Operated box truck equipment safely, such as lift gates or pallet jacks, reducing the risk of accidents or injury on the job site.
• Collaborated closely with dispatchers to ensure timely deliveries and address any issues that arose during transport.
• Conducted regular vehicle inspections by checking fluids, examining engine for corrosion and inspecting interior and exterior of vehicle for damage.
• Loaded and unloaded cargo in a safe and efficient manner, minimizing risk of damage to goods.
• Navigated through various weather conditions, ensuring the safe transport of goods while maintaining a professional demeanor.
• Followed hand signals and verbal cues from loading crews to maneuver truck into loading and unloading positions.

• Led kitchen team in daily operations, ensuring efficient workflow and high-quality food preparation.
• Implemented improved inventory management systems to reduce waste and optimize ingredient usage.
• Mentored junior staff on culinary techniques, fostering professional growth and skill development.
• Developed new menu items that increased customer satisfaction and enhanced restaurant offerings.
• Streamlined cooking processes, enhancing kitchen efficiency and reducing preparation time.
• Coordinated with front-of-house staff to ensure seamless service during peak hours.

• Led culinary team in menu development and execution, ensuring high quality and innovation.
• Streamlined kitchen operations to enhance efficiency and reduce waste in food preparation.
• Mentored junior chefs, fostering skill development and promoting a collaborative work environment.
• Implemented cost-control measures, optimizing ingredient usage while maintaining dish presentation standards.
• Collaborated with suppliers to source high-quality ingredients, strengthening vendor relationships and quality assurance.
• Established health and safety protocols, ensuring compliance with local regulations and industry standards.
• Conducted regular inventory assessments to maintain stock levels and minimize spoilage risk.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Supervised kitchen staff, ensuring high standards of food safety and sanitation.
• Developed and executed daily menus, incorporating seasonal ingredients and customer preferences.
• Trained new employees on culinary techniques, equipment usage, and kitchen protocols.
• Streamlined food preparation processes, enhancing efficiency while maintaining quality standards.
• Took over line positions in event of emergency.
• Supervised line cooks to monitor food safety and order accuracy.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.

• Streamlined food prep processes, enhancing efficiency and reducing waste in high-volume environments.
• Collaborated with front-of-house staff to manage service flow and optimize guest satisfaction.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.

• Developed and implemented menu items, enhancing culinary offerings and customer satisfaction.
• Streamlined food preparation processes, increasing efficiency in high-volume service periods.
• Collaborated with front-of-house staff to maintain smooth service flow during peak hours.
• Conducted regular kitchen inspections to uphold hygiene standards and safety regulations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.

• Managed inventory levels to ensure optimal stock availability and accuracy.
• Conducted regular audits to verify stock quantities and identify discrepancies.
• Utilized inventory management software to track incoming and outgoing shipments efficiently.
• Streamlined inventory processes, reducing errors in stock counts and order fulfillment.
• Maintained inventory count, tracked usage, and documented variances.
• Assisted in physical inventories, verifying counts against existing records for improved accuracy in reporting data.
• Completed physical inventory counts each month.
• Reduced stock shortages by maintaining accurate records of incoming and outgoing shipments.

• Oversaw sanitation protocols to ensure compliance with health and safety regulations.
• Trained team members on effective cleaning techniques and equipment usage.
• Conducted regular inspections to identify areas for improvement in cleanliness standards.
• Developed and implemented sanitation schedules to optimize workflow efficiency.
• Collaborated with management to address sanitation challenges and enhance operational processes.
• Monitored inventory levels of cleaning supplies, ensuring timely replenishment and cost-efficiency.
• Fostered a culture of safety and accountability among team members through ongoing training sessions.
• Maintained high cleanliness standards with regular inspections, ensuring adherence to regulations.
• Managed chemical inventory, ensuring safe storage and handling practices were followed at all times.
• Reduced downtime during production changeovers with efficient coordination of sanitation crew members'' tasks during each shift transition period.
• Ensured timely completion of sanitation tasks through effective communication and teamwork amongst staff members.
• Promoted a positive work environment within the sanitation department by recognizing exceptional performances from team members.

• Operated cleaning equipment to maintain sanitary conditions across facilities.
• Ensured compliance with health and safety regulations during sanitation processes.
• Developed and implemented efficient cleaning protocols to enhance performance.
• Trained new staff on best practices for sanitation and safety procedures.
• Conducted regular inspections to assess cleanliness and address deficiencies promptly.
• Collaborated with management to optimize resource allocation for sanitation efforts.
• Washed down facility walls, floors, and doors regularly with cleaning solutions and sprayers.
• Maintained a sanitary environment with daily inspections and timely maintenance of assigned areas.
• Collected, sorted, and disposed of garbage and recycling from production work areas.
• Mixed, used, and properly stored hazardous chemical cleaners to reduce risk of injury or illness.
• Enhanced cleanliness by thoroughly sweeping, mopping, and sanitizing various surfaces in public spaces.
• Handled spills in work and common areas and used proper methods to clean and sanitize each material.