Andrew DuFour

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

● Served 1000-2000 patrons per day
● Ensured a clean and safe environment by adhering to company policies and procedures.
● an in-depth understanding of craft beer, hospitality management, and event planning
● Was cross-trained and proficient in every department from prep cook to line cook
● Actively designed menu items to be used for service.
● Worked effectively in a team-based environment as well as in a solo environment.
● Currently holds a valid ABC alcohol seller certification
● Possess a strong knowledge of craft beer, service industry management, and event management

• Acted as head chef when required to maintain continuity of service and quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Mentored kitchen staff to prepare each for demanding roles.
• Monitored food and labor costs to verify budget targets were met.
• 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.

• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Monitored business volume forecast and planned manpower, productivity and costs accordingly.

• Operated grills, fryers and ovens to cook food items.
• Operated and maintained bakery equipment, including ovens and mixers.
• Communicated with customers and staff politely and professionally to uphold store standards.
• Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments, and garnishes.
• Followed company recipes and production standards to satisfy customers.
• Communicated with management on food inventory stock to request order placement.

• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
• Learned menu items produced by assigned station to achieve proper quantities.
• Maintained kitchen equipment in optimal working condition and requested repairs when needed.
• Assisted with menu development and planning.