Summary
Overview
Work History
Education
Skills
Timeline
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Adam Payne

Parma,ID

Summary

Professional culinary expert prepared to excel in fast-paced kitchen environment. Adept at team collaboration and achieving high-quality results, consistently adapting to changing needs. Expertise in food preparation, kitchen management, and maintaining high standards of cleanliness and safety. Known for reliability and strong focus on delivering exceptional dining experiences.

Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Overview

17
17
years of professional experience

Work History

Assistant Chef

BJ's Restaurant & Brewhouse
05.2021 - 05.2024
  • Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
  • Assisted head chef in cooking dishes according to ingredients.
  • Chopped ingredients and garnishes.
  • Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
  • Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
  • Checked food inventory and ordered ingredients.
  • Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
  • Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
  • Received and inspected food deliveries, guaranteeing the use of fresh and high-quality ingredients.
  • Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
  • Contributed to positive team dynamics by providing support and guidance to junior kitchen staff members.
  • Assisted with hiring decisions for new kitchen staff members who were instrumental in furthering the success of the business.
  • Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
  • Ensured compliance with all health and safety regulations, maintaining a safe work environment for all employees.
  • Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
  • Served as a trusted resource for other team members by offering guidance on complex cooking techniques and problem-solving difficult situations.
  • Offered creative input on seasonal menu changes, keeping the restaurant''s offerings fresh and appealing to guests.
  • Streamlined kitchen operations by effectively delegating tasks to appropriate team members.
  • Continually updated personal culinary knowledge by attending workshops, conferences, and industry events.
  • Stored food safely and orderly in freezer and refrigerator.
  • Implemented new cooking techniques, elevating the restaurant''s culinary offerings and reputation.
  • Developed strong relationships with local suppliers, securing discounts on premium ingredients for the restaurant.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
  • Coordinated with team members to prepare orders on time.
  • Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Replenished food and ingredients supplies to meet service demand.
  • Verified food temperatures and quality ahead of service to maintain standards.
  • Trained new kitchen staff on proper food handling and preparation techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.

Head Chef/sous Chef

Landry's/Rainforest Cafe
06.2017 - 04.2021
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • 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.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
  • Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Head Chef/sous Chef

Ark Las Vegas
03.2007 - 05.2017
  • 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.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
  • Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
  • Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
  • Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.

Education

No Degree - Accounting/Business Management

New Mexico State University
Las Cruces, NM

High School Diploma -

Mayfield High School
Las Cruces, NM
05-1992

Skills

  • Ingredient selection
  • Food preparation
  • Knife skills
  • Culinary trends
  • Safe food handling
  • Cooking techniques
  • Sanitation practices
  • Kitchen management
  • Food plating
  • Allergen awareness
  • Sauce making
  • Nutrition
  • Ingredient sourcing
  • Recipe development
  • Temperature control
  • Cost control
  • Menu planning
  • Food regulations
  • Well-tuned palate
  • Food science
  • Food spoilage prevention
  • Kitchen safety
  • Production line management
  • Chef support
  • Food handling
  • Food presentation
  • Food storage
  • Menu supervision
  • Quality assurance
  • Portion control
  • Dish preparation
  • Food cost control
  • Recipe execution
  • Customer service
  • Recipes and menu planning
  • Customer retention
  • Sanitation guidelines
  • Menu development
  • Quality control
  • Restaurant operations
  • Staff supervision and coordination
  • Performance assessments
  • Kitchen staff management
  • Productivity optimization
  • Special events
  • Purchasing
  • Supply ordering
  • Teamwork and collaboration
  • Time management
  • Attention to detail
  • Problem-solving abilities
  • Team building and development
  • Multitasking Abilities
  • Reliability
  • Excellent communication
  • Customer satisfaction
  • Organizational skills

Timeline

Assistant Chef

BJ's Restaurant & Brewhouse
05.2021 - 05.2024

Head Chef/sous Chef

Landry's/Rainforest Cafe
06.2017 - 04.2021

Head Chef/sous Chef

Ark Las Vegas
03.2007 - 05.2017

No Degree - Accounting/Business Management

New Mexico State University

High School Diploma -

Mayfield High School

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Adam Payne