Category: CHEF

         CHEF       Credentials     National Registry of Food Safety Professionals Certified Food Safety Manager  National Registry of Food Safety Professionals Test Administrator/Proctor       Education and Training      High School Diploma     Jun 1991     Newington High School   －   City  ,   State            Summary    Passionate Chef with broad background in various culinary styles and positions. A natural leader with excellent interpersonal communication skills and the ability to get things done overcoming any obstacles.       Accomplishments     Voted Best Restaurant 2013  Multiple "Best Of" accolades       Experience      Chef     Oct 2016   to   Current      Company Name   －   City  ,   State       All aspects of an independently operated Hospital kitchen including staffing, payroll, menus, inventory/ordering, P&L, employee training and discipline, cleaning and equipment maintenance.      Monitor p&l and food and labor costs to maximize budget and minimize waste.      Interview, hire and train new staff.      Oversee Dietetic Techs and work closely with dietitians to ensure that all specialized diets were adhered to as well as creating flavorful recipes to enhance the taste and presentation while adhering to specific dietary needs.    Handle all cash deposits and maintain statistical reports to monitor trends and account for all money.    Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.   Provided courteous and informative customer service in an open kitchen format.   Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.   Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.     Implemented and supported company initiatives and programs.   Effectively managed and assisted kitchen staff in producing food for banquets, catered events and cafeteria areas.  Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.                    Followed proper food handling methods and maintained correct temperature of all food products.   Established and maintained open, collaborative relationships with the kitchen team.   Consistently produced exceptional menu items that regularly garnered diners' praise.   Quickly and courteously resolved all guest problems and complaints.   Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.   Regularly developed new recipes in accordance with consumer tastes, nutritional needs,  and budgetary considerations.   Enforced appropriate work-flow and quality controls for food quality and temperature.   Developed strategies to enhance catering and retail food service revenue and productivity goals.   Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.   Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.   Displayed a positive and friendly attitude towards customers and fellow team members.   Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.   Consistently emphasized food quality and specialized   Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.   Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.  Built and fostered a team environment    techniques.                           Conduct staff meetings and resolve service, product and personnel issues.            Ensure that all federal, state and local safe food handling guidelines are met.            Inspect all areas of kitchen to maintain a clean and sanitary environment. Scheduled and monitored time off for 50 plus employees.            increased cafeteria sales by 25% and maintain sales by creatively preparing new and healthy entrees.            ​                           Chef Supervisor     Aug 2015   to   Oct 2016      Company Name   －   City  ,   State     Check the quality of raw or cooked food products to ensure that standards are met.  Monitor sanitation practices to ensure that employees follow standards and regulations.  Check the quantity and quality of received products.  Order or requisition food or other supplies needed to ensure efficient operation.  Supervise or coordinate activities of cooks or workers engaged in food preparation.  Inspect supplies, equipment, or work areas to ensure conformance to established standards.  Determine how food should be presented and create decorative food displays.            Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.  Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors
as seasonal availability of ingredients or the likely number of customers.  Prepare and cook foods of all types, either on a regular basis or for special guests or functions.  Demonstrate new cooking techniques or equipment to staff.  Record production or operational data on specified forms.  Preparing specialized menus for children with dietary needs and requirements.  Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and
functional operation.  Apportion and serve food to facility residents, employees, or patrons.  Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to
be served.  Clean, cut, and cook meat, fish, or poultry.  Compile and maintain records of food use and expenditures.  Direct activities of one or more workers who assist in preparing and serving meals.  Bake breads, rolls, and other pastries.  Train new employees.  Take inventory of supplies and equipment.  Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season
and local availability.         Executive Chef/Owner/GM     Aug 2012   to   Aug 2015      Company Name   －   City  ,   State     Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.

					Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.

					Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.

					Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.

					Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.
Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.

					Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors
as seasonal availability of ingredients or the likely number of customers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Recruit and hire staff, such as cooks and other kitchen workers.

					Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Demonstrate new cooking techniques or equipment to staff.
Meet with sales representatives to negotiate prices or order supplies.
Arrange for equipment purchases or repairs.

					Record production or operational data on specified forms.

					Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in
an establishment such as a restaurant chain, hospital, or hotel.         Restaurant / Kitchen & Bar Manager     Aug 2009   to   Aug 2012      Company Name   －   City  ,   State       
		
	
	
		
			
				
					Check identification of customers to verify age requirements for purchase of alcohol.

					Balance cash receipts.

					Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as
persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

					Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Plan bar menus.
Create drink recipes.
Serve snacks or food items to customers seated at the bar.
Prepare appetizers such as pickles, cheese, and cold meats.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.

					Investigate and resolve complaints regarding food quality, service, or accommodations.

					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.

					Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.

					Establish standards for personnel performance and customer service.

					Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.

					Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.

					Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate promotions from venders and promote/advertise to incr 
				
			
		identification of customers to verify age requirements for purchase of alcohol.

					Balance cash receipts.

					Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as
persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

					Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Plan bar menus.
Create drink recipes.
Serve snacks or food items to customers seated at the bar.
Prepare appetizers such as pickles, cheese, and cold meats.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.

					Investigate and resolve complaints regarding food quality, service, or accommodations.

					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.

					Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.

					Establish standards for personnel performance and customer service.

					Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.

					Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.

					Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate promotions from venders and promote/advertise to increase business. 
				
			
		identification of customers to verify age requirements for purchase of alcohol.

					Balance cash receipts.

					Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as
persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

					Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Plan bar menus.
Create drink recipes.
Serve snacks or food items to customers seated at the bar.
Prepare appetizers such as pickles, cheese, and cold meats.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.

					Investigate and resolve complaints regarding food quality, service, or accommodations.

					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.

					Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.

					Establish standards for personnel performance and customer service.

					Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.

					Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.

					Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate promotions from venders and promote/advertise to increase business. 
				
			
		identification of customers to verify age requirements for purchase of alcohol.

					Balance cash receipts.

					Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as
persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

					Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Plan bar menus.
Create drink recipes.
Serve snacks or food items to customers seated at the bar.
Prepare appetizers such as pickles, cheese, and cold meats.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.

					Investigate and resolve complaints regarding food quality, service, or accommodations.

					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.

					Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.

					Establish standards for personnel performance and customer service.

					Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.

					Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.

					Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate promotions from venders and promote/advertise to increase business. 
				
			
		identification of customers to verify age requirements for purchase of alcohol.

					Balance cash receipts.

					Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as
persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

					Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Plan bar menus.
Create drink recipes.
Serve snacks or food items to customers seated at the bar.
Prepare appetizers such as pickles, cheese, and cold meats.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.

					Investigate and resolve complaints regarding food quality, service, or accommodations.

					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.

					Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.

					Establish standards for personnel performance and customer service.

					Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.

					Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.

					Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate promotions from venders and promote/advertise to increase business. 
				
			
		identification of customers to verify age requirements for purchase of alcohol.Balance cash receipts.

					Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as
persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

					Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Plan bar menus.
Create drink recipes.
Serve snacks or food items to customers seated at the bar.
Prepare appetizers such as pickles, cheese, and cold meats.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that
food is prepared and presented in an acceptable manner.

					Count money and make bank deposits.

					Investigate and resolve complaints regarding food quality, service, or accommodations.

					Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

					Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality
and quantity.

					Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are
authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.

					Establish standards for personnel performance and customer service.

					Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and
drinks when necessary.

					Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability,
popularity, and costs.

					Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

					Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate
employee performance in dining and lodging facilities.

					Order and purchase equipment and supplies.

					Review work procedures and operational problems to determine ways to improve service, performance, or
safety.

					Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at
job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.

					Record the number, type, and cost of items sold to determine which items may be unpopular or less
profitable.

					Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu
items.

					Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.

					Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate
details of arrangements with clients.

					Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.

					Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry
standards.

					Take dining reservations.

				
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
			
		
		
			
				
					Coordinate promotions from venders and promote/advertise to increase business.