Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

ALBERT KOZENSKIE

orlando

Summary

Developed leadership and team coordination skills in fast-paced environment, focusing on operational efficiency and staff development. Excel in conflict resolution and process optimization, ensuring smooth operations and high customer satisfaction. Seeking to leverage these transferrable skills in new and challenging field.

Overview

25
25
years of professional experience
1
1
Certification

Work History

shift lead

World of beer
01.2015 - Current
  • Maintained updated knowledge of local competition and restaurant industry trends
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work

Line Cook

Cafe Murano's
01.2011 - 01.2015
  • Reduced food costs by15% percent by using seasonal ingredients, setting standards for portion size and minimizing waste
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions
  • Successfully reduced the restaurant's annual food and labor costs by12 % through proper budgeting, scheduling and management of inventory
  • Verified freshness of products upon delivery
  • Met production requirements for all aspects of banquet

Sue Chef

Don Jefe's
03.2009 - 11.2011
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Led shifts while personally preparing food items and executing requests based on required specifications
  • Regularly interacted with guests to obtain feedback on product quality and service levels

Head Chef

Eastside Bistro
06.2007 - 04.2009
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
  • Maintained updated knowledge of local competition and restaurant industry trends

Line Cook

Hilton
03.2000 - 05.2007
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
  • Practiced safe food handling procedures at all times

Education

Bachelor of Science - Culinary Art

Le Cordon Bleu
Philadelphia, PA
03.2001

Skills

  • Customer service focus
  • Employee training
  • Guest service
  • Team motivation

Certification

  • Certified Professional in Food Safety (CP-FS) - National Environmental Health Association. servsafe

Timeline

shift lead

World of beer
01.2015 - Current

Line Cook

Cafe Murano's
01.2011 - 01.2015

Sue Chef

Don Jefe's
03.2009 - 11.2011

Head Chef

Eastside Bistro
06.2007 - 04.2009

Line Cook

Hilton
03.2000 - 05.2007

Bachelor of Science - Culinary Art

Le Cordon Bleu

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ALBERT KOZENSKIE