Raymond Van Puymbroeck

Regional Restaurant of the Year (2 Chef Hat)

• Prepped daily menu items to quickly deliver upon request.
• Oversaw cleanliness of each station in kitchen.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Created recipes and prepared advanced dishes.
• Obtained fresh, local ingredients to lower grocery costs.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
• Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.

Restaurant of the year (Chef Hat**)

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Modified recipes to accommodate dietary restrictions and allergies.
• Evaluated food products to verify freshness and quality.
• Set up and broke down kitchen for service.
• Participated in food tastings and taste tests.
• Utilized culinary techniques to create visually appealing dishes.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Assisted with menu development and planning.
• Monitored food production to verify quality and consistency.
• Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.

2 Michelin**

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.

1 Star Michelin*

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Complied with portion and serving sizes as per restaurant standards.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Sanitized all counters properly to prevent food-borne illness.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Monitored food production to verify quality and consistency.

Bib Gourmand

• Prepped daily menu items to quickly deliver upon request.
• Oversaw cleanliness of each station in kitchen.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Successfully completed kitchen product inventory as assigned.
• Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
• Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
• Assisted with menu development and planning.
• Utilized culinary techniques to create visually appealing dishes.
• Evaluated food products to verify freshness and quality.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.
• Coordinated with team members to prepare orders on time.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Participated in food tastings and taste tests.

1 Chef Hat*

• Trained kitchen staff to perform various preparation tasks under pressure.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Sanitized all counters properly to prevent food-borne illness.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Modified recipes to accommodate dietary restrictions and allergies.