Alonzo BURTON
SARASOTA,FL
Summary
Enthusiastic seasoned Chef with twenty-five plus years of experience. Trained in every facet of kitchen hospitality including management. Stays on top of current and expected demands, quickly realigning tasks to handle needs of clients, members, residents, and staff. Dedicated to first-rate communication, team building, and success. Dependable Chef with expertise preparing foods in high volume, fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, purchase and ordering, stock management, scheduling, hiring and training. Efficient multitasker and self starter with talents in recipe management and development. Detail-oriented professional with background creating delicious dishes. Dedicated to delivering the highest quality of customer service to leave a lasting impression. Expert at succeeding in high pressure environments while remaining calm. Safety-minded while carefully following food handling regulations and procedures.
Overview
28
28
years of professional experience
Work History
Chef
Sarasota Bay Club / Ad-Vance Talent Solutions
12.2020 - 05.2023
- Prepared meals from scratch using authentic, popular recipes from different cultural backgrounds in a high volume environment under the direction of the Head Chef
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet resident needs and preferances.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing satisfaction among residents and guests .
- Assisted chef with planning easy but elegant appetizers to spark resident interest.
Private Chef
Healing Hands Home Health
10.2017 - 12.2020
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Created customized meal plans based on client dietary restrictions and preferences
- Interacted with clients to obtain feedback on product quality and service levels.
- Shopped for ingredients.
- Delivered excellent food quality and maximized client satisfaction by preparing authentic meals according to customer requests.
Food Service Director
Desoto Palms
01.2012 - 09.2017
- Planned operations to effectively cover needs while controlling costs of an anual $300,000 budget by maximizing service to ensure financial targets were met.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Planned, designed, and executed high quality menus approved by a registered dietitian.
- Properly trained staff which included servers, cooks, and dishwashers to ensure the level of quality was maintained throughout the department and facility
- Purchased food and cultivated strong vendor relationships.
- Kept department compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Cook
FCCI Services Cafe
12.2009 - 01.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in a fast-paced environment.
- Worked closely with Head Chef to meet high demand with delicious, on-recipe foods.
Sous Chef
Heron East
11.1999 - 11.2009
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Cook
Anchin Pavilion
01.1997 - 07.1999
- Prepared delicious, authentic kosher recipes while maintaining discipline in the kosher culture
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Transitioned between breakfast and lunch service.
- Assisted with ordering and receiving products and supplies to stock kitchen areas
Cook
Olive Garden Restaurant
09.1995 - 01.1997
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Education
No Degree - Physical Therapy Assistance
State College of Florida, Manatee-Sarasota
Bradenton, FLCulinary Arts Cirtification - Culinary Arts
Sarasota Technical Institute
Sarasota, FL08.1994
Skills
- Attentive to Detail
- Self Starter
- Operation and Control
- Health Codes Understanding
- Team Building
- OSHA Regulations Knowledge
- Billing and Payment Processing
- Budgeting
- Knife Skills
- Effective Communication
- Purchasing and Receiving
- Sauce Preparation
Timeline
Chef
Sarasota Bay Club / Ad-Vance Talent Solutions
12.2020 - 05.2023
Private Chef
Healing Hands Home Health
10.2017 - 12.2020
Food Service Director
Desoto Palms
01.2012 - 09.2017
Cook
FCCI Services Cafe
12.2009 - 01.2012
Sous Chef
Heron East
11.1999 - 11.2009
Cook
Anchin Pavilion
01.1997 - 07.1999
Cook
Olive Garden Restaurant
09.1995 - 01.1997
No Degree - Physical Therapy Assistance
State College of Florida, Manatee-Sarasota
Culinary Arts Cirtification - Culinary Arts
Sarasota Technical Institute
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