Marcus Bird

• Hired, managed, and trained kitchen staff.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Collaborated with front-of-house team to ensure seamless service during busy periods, resulting in increased customer satisfaction.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.

• Maintained well-organized mise en place to keep work consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Coordinated with team members to prepare orders on time.

Opened the taproom kitchen and created menu alongside company owners.

• Participated in food tastings and taste tests.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Maintained well-organized mise en place to keep work consistent.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

• Participated in food tastings and taste tests.
• Developed new recipes and flavour combinations to enhance customer dining experience.
• Coordinated with team members to prepare orders on time.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Hired, managed, and trained kitchen staff.
• Rostering, inventory management, and supply ordering to maintain fully stocked kitchen.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.