Damion Green

• Oversee all kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
• Led a team of 15 culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction.
• Implemented new kitchen equipment that improved efficiency, resulting in faster service times without compromising food quality.
• Built a team of 5 to 15 post pandemic.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Weekly, monthly, and vacation scheduling of employees
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Streamlined kitchen operations with effective inventory management and cost controls.

• Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Implemented new recipes for appetizers, entrees, and desserts that received positive feedback from customers
• Maintained a clean and organized kitchen environment by enforcing sanitation guidelines and conducting regular inspections
• Created special menus for private events based on client preferences while considering dietary restrictions or allergies
• Conducted regular taste tests of prepared dishes to ensure flavor profiles met expectations before being served to customers

In this position my daily responsibilites included prepping my station, portioning proteins, making sauces and daily amouse bouche.

• I Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Plated and presented all dishes to match established restaurant standards.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Grilled meats and seafood to customer specifications.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

Accomplishments in this role:

• I was transferred to the pastry department to run it! During this time I received a pay increase. While at this job I continuously developed my knife skills immensely in addition to my baking skills. I was proud of myself for this acomplishemnt