Nathaniel Matthews

• Ensure all prep items are consistently prepared according to recipes, and cooking standards.

• Maintain all safety and sanitation procedures and standards.

• Maintain standard food cost by ensuring proper usage of HOH items, accurate ordering, and organized storage.

• Complete HACCP and quality food checks to maintain proper food quality and temperatures.

• Oversee deliveries received and processed to maintain proper stock levels.

• Retain and inspire staff to reinforce positive working conditions.

• Complete administrative duties daily

• Maintain consistent high food safety standards by enforcing strict adherence to sanitation guidelines and conducting regular inspections of kitchen facilities.

• Communicate effectively with FOH and HOH to ensure timely and accurate entrees to the guest.

• 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.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.