Experience

The Radnor Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Jan 2022 - Present

  Radnor, Pennsylvania, United States 1. Assisting in menu planning, training, and implementation: • Collaborate with the executive chef and team members to identify at daily specials as well as new menu items each quarter. • Help create a detailed training program for new dishes and menu items, including menu testing as well as daily training. • Participate in menu tastings; for the restaurant as well as banquet events, and provide feedback on at least 5 new dishes and menu changes per quarter. 2. Working with… Show more 1. Assisting in menu planning, training, and implementation: • Collaborate with the executive chef and team members to identify at daily specials as well as new menu items each quarter. • Help create a detailed training program for new dishes and menu items, including menu testing as well as daily training. • Participate in menu tastings; for the restaurant as well as banquet events, and provide feedback on at least 5 new dishes and menu changes per quarter. 2. Working with department heads to assure the operation runs smoothly day-to-day: • Schedule regular meetings with department heads at least once a week to discuss any operational issues and address concerns. • Collaborate with department heads to ensure consistent quality standards across all areas of the operation by conducting at least 2 quality control checks throughout each day. • Develop and implement effective communication strategies such as weekly team meetings and daily huddles to keep all staff members informed of changes and updates. 3. Training new employees: • Provide ongoing training and coaching to ensure that new hires are performing at a high level, with at least 1 coaching session per week. • Track and report on the progress of new hires, identifying areas for improvement and providing additional training as needed, with progress reports submitted annually. 4. Assisting in inventory record-keeping, ordering and receiving, and customer interaction and retention: • Maintain accurate inventory records and ensure that orders are placed in a timely manner, with at least 2 inventory checks per month. • Oversee the receiving process and ensure that all products are received in good condition and accounted for, with at least 1 check per week. • Develop and implement customer interaction and retention strategies to ensure a high level of customer satisfaction and repeat business, such as implementing special events, reviewing customer satisfaction surveys. Show less



RiverCrest Golf Club

• Chef

  • Apr 2014 - Oct 2020

  Collegeville, Pennsylvania, United States 1. Developed skills and knowledge to move from a prep cook to a kitchen lead in 2 years, including: -Gaining a better understanding of kitchen processes -Leading a team of cooks -Developing new recipes and menu items 2. Ordered and procured food and materials for the kitchen, including: -Keeping track of inventory -Sourcing different suppliers for the best prices and quality -Managing budgets and ensuring cost-effectiveness 3. Monitored customer feedback… Show more 1. Developed skills and knowledge to move from a prep cook to a kitchen lead in 2 years, including: -Gaining a better understanding of kitchen processes -Leading a team of cooks -Developing new recipes and menu items 2. Ordered and procured food and materials for the kitchen, including: -Keeping track of inventory -Sourcing different suppliers for the best prices and quality -Managing budgets and ensuring cost-effectiveness 3. Monitored customer feedback and used it to implement changes in the kitchen, such as: -Menu changes -Improved customer service processes -Incorporating customer feedback into recipes 4. Collaborated with other departments such as sales and FOH, including: -Providing input on marketing strategies -Helping to resolve customer complaints -Training staff on customer service protocols 5. Excelled in customer interaction and retention, such as: -Greeting customers by name -Providing personalized service -involving customers in the production when applicable Show less