Anthony Howard

Travel around the continental United States to train new Team Member and Owner/Operators, to be able to run a successful Chick-fil-A store

• Trained new Owner/Operators on standard operating procedures, quality standards and financial competences
• Provided coaching and mentoring to employees.
• Established and maintained quality control standards.
• Conducted needs assessments to identify gaps in performance and develop targeted learning solutions.
• Trained and mentored over 900 new personnel hired to fulfill various roles.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Created monitoring strategies to verify implementation of practices introduced in training.
• Developed training programs to meet company objectives.

I am responsible for the daily operations of the back of house (BOH)

• Organized stockroom for quick and safety-centered workflow and prepared for company inspections.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Motivated staff to perform at peak efficiency and quality.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Purchased food and cultivated strong vendor relationships.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Performed preventive maintenance and repairs on various types of equipment.
• Conducted regular inspections of equipment to promptly identify issues that could cause machinery malfunctions.
• Inspected, tested and adjusted mechanical and electrical systems to facilitate proper functioning.
• Utilized variety of tools and test equipment to troubleshoot and diagnose equipment malfunctions.
• Used problem-solving skills to alleviate issues efficiently with minimal supervision.
• Completed daily, weekly, and monthly checklists on building equipment to maintain records of scheduled maintenance procedures.
• Conducted repairs on equipment to return machines and tools to functionality.

Oversaw the kitchen operations along with the Executive Chef

• I prepare and cook a wide range of foods including but not limited to soups, salads, entrees, sauces, and desserts
• I am highly proficient in food safety and handling procedures, cleanliness and organization
• Using and maintaining all the equipment in the kitchen
• 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.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Led daily staff meetings to communicate expectations and review safety procedures.
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored food and labor costs to verify budget targets were met.

I was responsible for daily activities of the kitchen along with the Sous Chef and Executive Chef

• Some of my responsibilities include but not limited to, prepping for the line and for any banquets, cooking a range of types of foods, sanitizing all areas properly and maintaining the proper handling of all-time sensitive foods
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Grilled meats and seafood to customer specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Developed strategies to enhance catering and retail food service revenue and productivity goals.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Developed innovative, creative menu items and recipes.
• Assisted in developing new menu items to reflect restaurant's style and standards.
• Oversaw inventory management and supply ordering to maintain fully stocked kitchen.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Checked food temperature regularly to verify proper cooking and safety.