Alex Baptiste
Orlando,fl
Summary
To obtain a challenging position as Manager or Chef, and further utilize my restaurant management and chef skills. QUALIFICATIONS: Kitchen Supervisor. Sous Chef. Development & management and computer skills. Highly motivated individual with great organizational. Over ten years in restaurant experience and computers. Food-loving individual known for remaining composed and calm under extreme pressure. Team leader supervises kitchen teams in high-stress restaurant environments. Dedicated to innovative dishes and efficient kitchen management. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.
Overview
26
26
years of professional experience
Work History
General Manager
IHOP
Orlando, FL
02.2022 - Current
- Delivered exceptional client experiences through hands-on leadership of associates and managers.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Designed sales and service strategies to improve revenue and retention.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Analyzed quarterly sales statistics and prepared analyses for corporate management.
- Inspired employees to work as cohesive team while delivering exceptional service to customers in every interaction.
- Supervised employees through planning, assignments and direction.
- Enhanced operational performance by developing effective business strategies, systems and procedures.
Chef Manager
Marlow Tavern
Orlando
01.2016 - 06.2022
- Prep the food set up line I work the line in the grill .
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Directed preparation, delivery and service of catering and special meal requests.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Kitchen Supervisor
KEKE'S Breakfast Cafe
Orlando, FL
01.2011 - 01.2016
- Prep, take the Inventory for the restaurant, cook,responsible for all employees in the kitchen
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Oversaw food preparation, production and presentation according to quality standards.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Managed kitchen staff team and assigned various stages of food production.
- Developed and standardized new recipes to diversify kitchen offerings.
Sous Chef
Hilton Garden INN
Orlando, FL
01.2009 - 01.2010
- Midtown Restaurant, banquets and room services
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Kitchen Supervisor
Hard Rock Cafe
Orlando, FL
01.2003 - 01.2008
- Night shift in the restaurant, banquets and room services.
Cook
Nickelodeon Holiday Inn
Orlando, FL
01.1999 - 01.2000
- Provided service in eatery of this operation, which was preparing breakfast, lunch and dinner in front of guest, kept kitchen area clean and inventory
- Sentially, the sous chef is responsible for planning and directing food preparation in a kitchen
- This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.The Sous chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Head of Kitchen and Supervisor
Whistle Junction
Orlando, FL
01.1998 - 01.2000
- Lead cook, prep, buffet line cook, inventory, supervised staff, assist guest, made sure that service was excellent, maintain restaurant
Education
Culinary Arts Degree - Computer Techno Engineering
Devry University, Le
Skills
- Culinary staff management
- Inventory supervision
- Dish preparation
- Food safety regulations
- Proper food storage
- Training and mentoring
- Food procurement
- Cleaning and sanitizing methods
- Food and beverage pairing
- Kitchen equipment and tools
- Menu development
- Portion and cost control
- Banquets and catering
- Vendor relationships
- Client account management
- Performance improvement
- Verbal and written communication
- Budget development
- Effective leader
- Recruitment
- Relationship building
- Budgeting
- Deadline-oriented
- Operations management
Skills
- Culinary staff management
- Inventory supervision
- Dish preparation
- Food safety regulations
- Proper food storage
- Training and mentoring
- Food procurement
- Cleaning and sanitizing methods
- Food and beverage pairing
- Kitchen equipment and tools
- Menu development
- Portion and cost control
- Banquets and catering
- Vendor relationships
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
General Manager
IHOP
02.2022 - Current
Chef Manager
Marlow Tavern
01.2016 - 06.2022
Kitchen Supervisor
KEKE'S Breakfast Cafe
01.2011 - 01.2016
Sous Chef
Hilton Garden INN
01.2009 - 01.2010
Kitchen Supervisor
Hard Rock Cafe
01.2003 - 01.2008
Cook
Nickelodeon Holiday Inn
01.1999 - 01.2000
Head of Kitchen and Supervisor
Whistle Junction
01.1998 - 01.2000
Culinary Arts Degree - Computer Techno Engineering
Devry University, Le