Austin Hamblin

• Supervised kitchen staff, ensuring compliance with food safety regulations to maintain high standards.
• Developed seasonal menus emphasizing local ingredients and culinary trends.
• Coordinated daily kitchen operations to optimize workflow and service quality.
• Trained new team members on essential cooking techniques and kitchen procedures.
• Managed inventory levels to guarantee fresh supplies while minimizing waste.
• Collaborated with front-of-house staff to elevate guest dining experiences through seamless service.
• Monitored food presentation standards to maintain high aesthetic appeal of dishes.
• Tracked inventory and ordered food supplies, ensuring consistent availability for menu execution.
• Executed butchery of meat and fish to supply menu needs for a la carte and banquet operations.
• Supported compliance with club standards in various kitchen settings, including the clubhouse a la carte, banquet kitchens, halfway kitchens, and pool kitchens.

• Developed diverse menus reflecting seasonal ingredients and member preferences.
• Managed kitchen operations, ensuring compliance with food safety and sanitation standards to uphold quality.
• Trained and supervised culinary staff in food preparation techniques and presentation.
• Collaborated with event coordinators to create customized dining experiences for members.
• Oversaw inventory management, minimizing waste while maintaining stock levels.
• Fostered positive team environment, promoting collaboration among kitchen staff to improve morale and efficiency.
• Supervised selection, training, and scheduling of kitchen personnel, enhancing team effectiveness.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Created relationships with members to drive member dining experiences while maintaining club classics and pushing creative new menu items.
• Worked with GM and controller to budget and forecast kitchen operations.

• Supervised daily kitchen operations and maintained high food quality standards.
• Collaborated with executive chef to develop seasonal menus that enhanced customer experience.
• Trained and mentored junior kitchen staff on food preparation techniques.
• Ensured compliance with health and safety regulations in food handling.
• Implemented streamlined food preparation methods, ensuring timely service delivery during peak hours.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Assisted in menu development and recipe testing to maintain high culinary standards.

• Managed daily operations of a community-focused gastro pub.
• Oversaw staff training and development in hospitality practices.
• Coordinated menu planning with local suppliers for seasonal offerings.
• Implemented cost control measures to optimize inventory management.
• Developed marketing strategies to enhance local engagement and brand awareness.
• Ensured compliance with health, safety, and sanitation regulations.
• Fostered a welcoming atmosphere for guests and staff interactions.
• Handled customer feedback to improve service quality and satisfaction.
• Managed daily operations of the business, including staff, sales, inventory, and accounting.
• Resolved customer complaints promptly and professionally in order to maintain a positive reputation for the business.
• Developed business plan and budget to maximize profitability.

• Coordinated daily kitchen operations, optimizing food preparation tasks for efficiency.
• Supervised culinary staff, ensuring adherence to food safety standards.
• Trained new kitchen staff on cooking techniques and equipment usage.
• Managed inventory of ingredients and ordered supplies to ensure consistent kitchen workflow.
• Ensured cleanliness and organization of kitchen workspaces at all times.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing, contributing to seasonal offerings and culinary innovation.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Managed all breakfast/ lunch in à la carte and banquet services.
• Created stocks and soups to supply all dining outlets within the club.
• Butchered fish for all of the club's dining outlets.

· Prepare recipes and dishes in accordance with Executive chefs recipes and standards

· Operated all stations in kitchen, including expo, garde manger, sauté, grill, pastry, and banquets, ensuring smooth workflow and quality standards.

· Prepared food according to health department guidelines and safety.

· Managed action stations for holidays and banquets, including carving, omelet, and pasta stations, delivering exceptional guest experiences.

· Learned proper culinary techniques from knife work, proper sanitation, stocks, sauces, protein butchery, to proper plating technique.

Daily, monthly, and yearly duties of an A.C.F. Apprentice such as maintaining A.C.F. Membership, competitions, and attending regular chapter meetings.