Reduced food costs by [7%] percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards. Maintained a
skilled kitchen staff by properly coaching, counseling and disciplining employees. Maintained updated knowledge of local competition and restaurant industry trends.