Tashreeq Felix

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
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• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Modernized work processes to reduce guest wait times and boost daily output.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.

Create prep lists for the kitchen crew.

Manage food costing and inventory.

Directing the food preparation process and delegating tasks.

Assisting the Head Chef to create menu items, recipes and develop dishes.

It is the same owners as Jordan Restuarant.

• Offered friendly and efficient service to customers, handled challenging situations with ease.
• Resolved problems, improved operations and provided exceptional service.
• Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
• Prepared variety of different written communications, reports and documents.

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Trained and managed kitchen personnel and supervised related culinary activity.