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Click here or scroll down to respond to this candidateReginald Hall JrWinston-Salem, NC Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEProfessional SummaryHighly motivated candidate with experience in food service. Adept at using excellent knife skills and knowledge of food safety regulations. Skilled at quickly preparing high-quality meals. Responsible [Job Title] offering proven skills maintaining clean kitchens and promoting customer satisfaction through exceptional service. Dedicated to completing fast-paced work and properly handling food. Service-driven team player good at connecting with people resulting in repeat customers.SkillsVerbal and Written CommunicationSweeping and MoppingChef SupportPreservation MethodsOrder AccuracyDietary RestrictionsSanitization ProtocolsFood and Beverage ServiceProper Storage ProceduresChopping VegetablesTrash RemovalSalad PreparationPantry RestockingHigh-Volume DiningFood Safety MeasuresKitchen OperationsKitchen Cleaning and MaintenanceHealth Code ComplianceSanitation and Sterilization ProceduresEffective Customer CommunicationUtensil and Appliance CleaningAccurate Cash HandlingFire Prevention and SafetyInspection RequirementsFood DeliveryWorkplace Health and SafetyEducationMay 1986Carver High School Winston-Salem NCHigh School DiplomaWork HistoryDecember 2022 - CurrentSheetz - 5034 Raven Rd Winston Salem NcKitchen HandCleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.Managed time to juggle multiple tasks simultaneously with ease.Maintained clean, trash-free workspaces to maximize productivity and safety.Transported food items from storage areas to kitchen for prepping.Followed proper handling and sanitation procedures to comply with food safety standards and protocols.Labeled and stored all food items correctly and checked expiration dates routinely.Restocked supplies and prepared additional ingredients during downtime for expected busy periods.Operated kitchen equipment in accordance with manufacturer instructions.Monitored food temperatures and quality throughout shifts.Cleaned and maintained work areas, equipment and utensils.Followed food safety practices and sanitation guidelines.Removed trash and cleaned kitchen garbage containers.Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.Stocked and rotated food items according to expiration dates.Reduced kitchen accidents by maintaining high standards of cleanliness and organization.Maintained high personal grooming standards and uniform presentation.Prepared sandwiches, salads and other specialty items according to customer specifications.Assisted in setting up and breaking down kitchen stations.Monitored food temperature, discarding items not stored correctly.October 2014 - November 2022Kings Crab Shack Oyster Bar - Winston-Salem, NCKitchen ManagerConducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.Inspected stock to identify shortages, replenish supply and maintain consistent inventory.Checked and tested foods to verify quality and temperature.Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.Scheduled and received food and beverage deliveries, adhering to food cost and budget.Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.Developed kitchen staff through training, disciplinary action, and performance reviews.Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.Collaborated with other departments to coordinate meal service and special events, executing smooth operations.Calculated prices of ingredients to monitor food costs and control expenses.Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.Designed and maintained menus to offer variety of high quality and consistency of dishes.Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.Oversaw food preparation and monitored safety protocols.Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.Verified prepared food met standards for quality and quantity before serving to customers.Motivated staff to perform at peak efficiency and quality.Managed staff schedules and maintained adequate coverage for all shifts.Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.Maintained effective supply levels by monitoring and reordering food stock and dry goods.Implemented effective inventory control systems to reduce food spoilage and wastInspected equipment and machinery for proper working condition and directed staff to clean and repair as needeMaximized quality assurance by completing frequent line checksHandled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintReduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.Maximized quality assurance by completing frequent line checks.Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.Implemented effective inventory control systems to reduce food spoilage and waste.Purchased food and cultivated strong vendor relationships.Coordinated with catering staff to deliver food services for special events and functions.Developed unique events and special promotions to drive sales.Analyzed sales data to identify trends and adjust purchasing decisions accordingly.Monitored and adjusted pricing, discounts and promotions to maximize profitability.Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers. |
