Andrew Gagne
Sandy Springs,GA
Summary
Experienced [Meatslicer] adept at completing projects with confidence and skill. History of performing well under pressure and accomplishing successive assignments with high accuracy. Experienced in fast-paced environments and adapts well to changing situations. Meat Processor with background providing outstanding customer satisfaction for meat selections. Works within commercial restaurant community to provide special cuts and selections. Excels in effective communication with others. Reliable [Job Title] with [Certification] Certification. Handles food and tools responsibly with proven accident-free track record. Recognized for outstanding performance, upstanding cleanliness and safe practices. Communicated with customers to determine needs and make product suggestions. Monitored inventory to reduce spoilage and maintain accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Meat Slicer
Fox Brothers BBQ
Brookhaven,Ga
10.2023 - Current
- Trained new employees in proper usage of slicing equipment, ensuring adherence to safety protocols.
- Continuously updated knowledge about new products and industry trends, staying informed about current market conditions.
- Assisted customers with special requests, resulting in personalized service and repeat business.
- Maintained a clean work environment, adhering to strict hygiene regulations and guidelines.
- Crosstrained in other departments within the store, allowing for greater flexibility in scheduling and coverage during peak times.
- Maximized freshness of products by rotating stock based on expiration dates and demand patterns.
- Increased customer satisfaction by providing precise and efficient meat slicing services.
- Encouraged a positive work atmosphere among team members through effective communication and cooperation strategies.
- Enhanced customer experience by offering knowledgeable recommendations on various meat selections and preparations.
- Streamlined meat slicing processes to improve efficiency while maintaining quality standards.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Wrapped meat produce to maintain quality, freshness and condition.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Identified cuts of meat, grading and pricing accordingly.
- Stocked, rotated and priced merchandise to meet store standards.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Promoted new meat options to offer customers unique and appealing choices.
Sue Chef
Monroe Golf And Country Club
Monroe, GA
03.2023 - 10.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- 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.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- 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.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- 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.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- 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.
- Modernized work processes to reduce guest wait times and boost daily output.
- 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.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- 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 and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
BOH Line Cook
Longhorns Steakhouse
Covington, GA
02.2021 - 09.2023
- Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
- Assisted in inventory management, accurately tracking stock levels and placing orders as needed.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
- Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served.
- Trained new hires, fostering a positive team environment and contributing to overall staff development.
- Collaborated with fellow cooks to develop new menu items, increasing customer satisfaction and repeat business.
- Maintained high standards of cleanliness, resulting in a consistently top-rated health inspection score.
- Enhanced kitchen efficiency by streamlining food preparation processes and organizing workstations for optimal performance.
- Provided excellent customer service by accommodating special dietary needs and addressing concerns promptly.
- Safely operated kitchen equipment, minimizing accidents and maintaining a secure work environment.
- Helped establish a positive work culture among kitchen staff by actively participating in team meetings and offering constructive feedback for improvement.
- Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
- Contributed to cost control measures through careful portioning of ingredients and preventing unnecessary waste.
- Effectively communicated with front-of-house staff members on order modifications or allergy concerns for guest satisfaction.
- Managed time effectively, prioritizing tasks to ensure prompt meal service during peak hours.
- Supported restaurant revenue growth by participating in promotional events and catering services when necessary.
- Reduced food waste through proper storage techniques and timely utilization of ingredients.
- Proactively addressed equipment malfunctions, ensuring minimal disruption to meal service operations.
- Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked food temperature regularly to verify proper cooking and safety.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared and cooked meals according to recipes and customer specifications.
- Verified proper portion sizes to consistently attain high food quality standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- 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.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Monitored food quality and presentation to maintain high standards.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Developed innovative, creative menu items and recipes.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed inventory and ordered food and supplies to maintain adequate stock.
Lead Line Cook
City Pharmacy
Covington, GA
05.2021 - 03.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Suggested actionable improvements to streamline training procedures.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Followed company recipes and production standards to satisfy customers.
- Identified inefficiencies leading to improved productivity.
- Reduced customer waiting by batch cooking popular items during rush times.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Cleaned and sanitized work areas, utensils and equipment.
- Operated grills, fryers and ovens to cook food items.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Received and stored food supplies, raw materials and other ingredients.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food temperatures to meet quality and safety standards.
- Communicated with management on food inventory stock to request order placement.
- Trained and assisted new kitchen staff members.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Handled portion control activities according to specified instructions provided by chef.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
Education
No Degree - Cyber Security
Gwinnett Technical College
Lawrenceville, GA02.2017
High School Diploma -
Eastside High School
Covington, GA05.2015
Skills
- Knife Handling
- Food Safety Regulations
- Cleanliness standards
- Cross-Contamination Prevention
- Sanitation Practices
- Product presentation
- Order Fulfillment
- Portion Control
- Temperature Monitoring
- Slicing Techniques
- Customer Service
- Meat weighing and labeling
- Customer service abilities
- Concentration
- Food safety knowledge
- Safe Food Handling
- Safety practices
- Management
- Forklift Operation
- Sanitation Procedures
- Hand-Eye Coordination
- Meat inspection
- Food presentation
- Training personnel
- Meat Cutting
- Efficient precision
- Inventory Processing
- Basic Math
- Vendor cost negotiation
- Supply Requisitions
- Tenderizing Methods
- Supplier Negotiations
- Vendor Relationship Management
- Product pricing
- Display Setup
- Merchandise Display
- Health Code Compliance
- Records Maintenance
- Food Production
- Quality Inspections
- Equipment Repairs
- Meat delivery inspection
- Sales Recording
- Quality Assurance
- Inventory Management
- Staff Supervision
- Curing and tenderizing
- Quality Control
- Equipment Inspections
- Weight Calculations
- Knife Skills
- Proper Meat Storage
- Product Packaging
- Teamwork and Collaboration
- Dexterity
- Salesmanship
- Temperature Control
- Recipe Development
- Waste Reduction
- Supplies maintenance
- Meat Preparation
Certification
- ServSafe Food Handler
- Google I.T Foundations
Timeline
Meat Slicer
Fox Brothers BBQ
10.2023 - Current
Sue Chef
Monroe Golf And Country Club
03.2023 - 10.2023
Lead Line Cook
City Pharmacy
05.2021 - 03.2023
BOH Line Cook
Longhorns Steakhouse
02.2021 - 09.2023
No Degree - Cyber Security
Gwinnett Technical College
High School Diploma -
Eastside High School