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Click here or scroll down to respond to this candidateTOMMYSMITHEMAIL AVAILABLEPHONE NUMBER AVAILABLEStreet Address
Accomplished Chef Manager at Hollywood Casino at Kansas Speedway, adept in culinary expertise and team management. Elevated dining experiences through innovative recipe creation and food presentation, significantly enhancing customer satisfaction. Excelled in kitchen management, mentoring staff to foster a supportive environment. Demonstrated proficiency in food safety regulations and supply ordering, ensuring operational excellence.PROFESSIONAL SUMMARYSKILLS Culinary expertise Nutritional knowledge Food Safety Regulations Supply Ordering Menu Planning Recipe creation Recruiting and Hiring Kitchen Management Cooking skills Team Management Food presentation Cleaning and sanitation Coaching and Mentoring Customer Service Prioritization and OrganizationHollywood Casino at Kansas Speedway - Chef Manager Kansas City, KS 03/2012 - CurrentEmbassy Suites - Banquet ChefKansas City, MO 04/2008 - 03/2012WORK HISTORYInstituted a positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.Instituted a positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.Optimize food presentation techniques for visually appealing plates that enhanced the overall dining experience.Collaborate with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.Schedule and receive food and beverage deliveries, adhering to food cost and budget.Developed new recipes and flavor combinations to enhance customer dining experience.Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.Practiced safe work habits to avoid possible injury to self or other employees.Learned menu items produced by assigned station to achieve proper quantities.Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.Marriot Hotel - Lead ChefKansas City, MO 01/2008 - 03/2012Winsteads and Waides - BOH ManagerOverland Park, KS 08/2002 - 01/2008Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.Prepared and cooked full course meals based on restaurant recipes and specifications.Created identical dishes numerous times daily with consistent care, attention to detail, and quality.Followed restaurant stock management schedule to monitor product freshness and rotate out old products.Prepared food items such as meats, poultry, and fish for frying purposes.Monitored food preparation, production, and plating for quality control.Tracked kitchen performance metrics to monitor progress and identify areas for improvement.Scheduled and rotated staff for adequate coverage and fair distribution of workload.Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.Managed staff schedules and maintained adequate coverage for all shifts.Maintained effective supply levels by monitoring and reordering food stock and dry goods.Followed operational procedures and enforced product standards, quality and consistency.Implemented sanitation protocols to maintain a clean and safe working environment, passing all health inspections with ease.Developed effective strategies for reducing wait times during peak hours, resulting in improved customer satisfaction.Streamlined communication channels between FOH and BOH teams to improve overall restaurant efficiency.Trained new staff members on proper kitchen techniques, leading to increased productivity and workplace safety. |
