Innovative leader with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Innovative and well-known kitchen leader driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines.
Skills
Serve safe certified
Experience
Lead Cook, 08/2018 to Current Cache Creek Casino Resort – Brooks, CA,
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Trained new chefs on menu items and kitchen procedures.
Kept stations stocked and ready for use to maximize productivity.
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Inventoried kitchen sections and refilled supplies.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Assisted Sous Chef with training and development of culinary staff.
Grilled and deep fried various foods, including meats, potatoes and fish.
Directed cooks and food service workers in daily routines
Implemented food quality specifications through menu planning, plate presentation and quality checks.
Completed workstation set up and break down, properly disposing of leftover food.
Filled specialized menu orders.
Cooked food following specific measurements and recipes.
Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Kitchen Supervisor , 04/2010 to 08/2018 Columbus Hospitality – Plain City, OH,
Planned and managed menus for weekly offerings and special events.
Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
Developed and standardized new recipes to diversify kitchen offerings.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Oversaw food preparation, production and presentation according to quality standards.
Estimated potential worker issues to produce detailed resource documentation.
Maintained optimal inventory levels and kept food costs in line with budget limitations.
Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
Managed kitchen staff team of 30 and assigned various stages of food production.
Oversaw hiring, training and development of kitchen employees.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Designed schedules for daily shifts and employees using sling
Maintaining positive and productive atmosphere to enhance employee experience.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant
Managed inventory records and supply orders to cut costs by 25%
Line Cook, 02/2017 to 05/2018 Regal Cinemas Corporation – Manayunk, PA,
Kept stations stocked and ready for use to maximize productivity.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Operated fryers and grills according to instructions to maintain safety and food quality.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Marinated food items according to corporate-provided instructions and recipes.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Grilled and deep fried various foods, including meats, potatoes and fish.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Education and Training
High School Diploma: , Expected in 05/2002 Moore High - Louisville, KY GPA:
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