KEVIN REED

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Created recipes and prepared advanced dishes.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Mentored kitchen staff to prepare each for demanding roles.

• Planned and directed high-volume food preparation in fast-paced environment.
• Obtained fresh, local ingredients to lower grocery costs.
• Acted as head chef when required to maintain continuity of service and quality.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maximized quality assurance by completing frequent line checks.

• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Placed orders to restock items before supplies ran out.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.

• It is owned by the same group of companies, but services different clientele tastes.
• Took customer orders and capitalized on opportunities to sell special beverage and food options.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Handled cash on daily basis, which built trustworthiness and loyalty with owners.

A competition where 8 young ambitious chefs competes to be the best of the best. The show combined all the thrills of cooking-competition formats with the voyeurism of fly-on-the-wall observational reality TV. He won an internship with local master chef Bertus Basson.