ANDRE MASON
Dallas,TX
Summary
Culinary Arts Professional experienced in restaurant and production management, menu planning, and inventory control. Achieved high levels of consumer satisfaction through effective team building and problem-solving skills. Focused on creating seasonal menus and training kitchen staff to uphold standards while managing costs and maintaining food safety compliance.
Overview
10
10
years of professional experience
1
1
Certification
Work History
executive chef
Victor's bar and grill
Dallas
05.2026 - Current
Line and Prep Cook
Perry's Steakhouse & Grille
Dallas, TX
05.2021 - 05.2026
- Prepared and organized the fry station daily, ensuring optimal setup for cooking 100+ fried items per shift by efficiently rotating food cycles.
- Monitored fry station by checking portion sizes and cooking temperatures for 50+ orders daily to maintain food quality and safety standards.
- Cooked food to specifications, ensuring compliance with quality standards and procedures.
- Prepared ingredients for menu items following established recipes and standards.
- Maintained cleanliness and organization of kitchen workspace and equipment to support efficient operations.
- Assisted chefs in cooking and plating dishes for service during peak hours.
- Managed inventory of food supplies, ensuring freshness and proper storage to minimize waste.
Sous chef
Kanvas sports society
Dallas, Tx
03.2025 - 04.2026
- Developed new menu items in collaboration with head chef and culinary team.
- Supervised kitchen staff and delegated tasks to ensure efficient workflow.
- Managed daily kitchen operations and food preparation for diverse events.
- Ensured compliance with food safety standards and hygiene regulations.
- Trained new employees on cooking techniques and kitchen procedures.
- Coordinated inventory management to maintain supply levels and minimize waste.
Production Supervisor
For Behavioral Health
Fort Worth, TX
07.2020 - 07.2021
- Oversee a team of 5 cooks by instructing them on proper cooking techniques and portion control
- Scheduled weekly shifts for a team of 10 kitchen staff to maintain efficient operations and minimize downtime.
- Maintain inventory through routine purchases and scheduled deliveries to ensure freshness and quality of all menu items
- Supervised daily production operations for behavioral health services.
- Coordinated staff schedules to ensure adequate coverage and productivity.
- Implemented safety protocols to maintain a secure working environment.
- Trained new employees on operational procedures and best practices.
Line Cook
Compass Group
Fort Worth, TX
06.2019 - 03.2020
- Maintained a clean workstation for breakfast and lunch by adhering to food handling and sanitation standards during peak service hours.
- Monitored and guided a team of 5 cooks in the safe operation of grills, ovens, and mixers, reducing kitchen accidents by 15%.
Line Cook
FGR Food
Grapevine, TX
01.2017 - 05.2019
- Managed daily kitchen closure as the closing cook, overseeing the safe storage and rotation of 50+ food products to ensure quality and minimize waste.
Kitchen Manager
Kitchen by Wolfgang Puck
DFW Airport, Dallas, TX
06.2016 - 01.2017
- Trained and supervised team of 5 cooks on restaurant menus and procedures to ensure high-quality service delivery
- Prepared menu items and recipes according to culinary and quality standards, maintaining consistency and customer satisfaction
Education
Associate Degree - Culinary Arts
Sullivan University
Louisville, KYSkills
- Culinary Production
- Culinary techniques
- Menu development
- Food safety compliance
- Kitchen management
- Inventory control
- Catering Operations
- Banquet Experience
- Restaurant Management
- Supervising and Recruiting
- Staff training
- Team leadership
Websites
Certification
Food Handler Certificate ServSafe, 2026
Timeline
executive chef
Victor's bar and grill
05.2026 - Current
Sous chef
Kanvas sports society
03.2025 - 04.2026
Line and Prep Cook
Perry's Steakhouse & Grille
05.2021 - 05.2026
Production Supervisor
For Behavioral Health
07.2020 - 07.2021
Line Cook
Compass Group
06.2019 - 03.2020
Line Cook
FGR Food
01.2017 - 05.2019
Kitchen Manager
Kitchen by Wolfgang Puck
06.2016 - 01.2017
Associate Degree - Culinary Arts
Sullivan University