Hunter Crawford

Implemented new strategies to control food waste and cost.

Hired and trained staff.

Created recipes, prep lists and order guides, making sure the quality was up to standards.

Held private events and dinners in a fine dining style.

Supervised daily kitchen operations to ensure food quality and safety standards.

Helped to open and operate the food truck that they started with and was a part of the process with menu design and recipes and the overall running of the truck between me and one other person. It was a very fast paced environment with heavy volume and flow of food.

Supervised kitchen staff to ensure timely and efficient food preparation.

Developed and implemented seasonal menu items reflecting local ingredients.

Trained junior cooks in culinary techniques and kitchen safety practices.

Collaborated with executive chef to maintain high standards of food quality and presentation.