RODNEY ORDANIEL

Established,performed, and manage culinary team. Manage over 50 customer calls per day. Develop and plan menus and daily specials. Maintain standards for food storage,rotation,quality, and appearance, and ensure compliance with applicable health codes and regulations. Collaborated with staff members to create meals for large banquets. Obtained fresh, local ingredients to improve dish flavors and limit grocery costs. Develop full, tasking and special events menus to meet establishment needs and maintain strong customer levels.

Create prep lists of kitchen crew, Maintain standards for food storage , rotation, quality, and appearance. Manage over 100 customers per day. Ensure compliance with applicable health codes and regulation. Maintained well-organized mise en place to keep work consistent. Coordinated employee schedules and developed staff teams to boost productivity.

Maintain standards for food storage, rotation,quality, and appearance. Manage over 50 customer calls per day. Ensure compliance with applicable health codes and regulation. Assisted head chef in cooking dishes according to ingredients. Checked inventory and ordered ingredients. Chop ingredients and garnishes.