Anthony Lamlin
Eurest Compass Group
Conshohovke,PA
1
Certification
9
years of professional experience
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with menu development, sourcing ingredients, controlling budgets and boosting dining profiles.
Work History
Executive Chef
11 Months- Trained and mentored culinary staff, fostering skill development and teamwork.
- Led special events catering, creating customized menus that aligned with client expectations.
- Used applications like Webtrition to develop menus and control food costs.
- Implemented and upheld safety and sanitation protocols in accordance with local health department regulations.
- Oversaw ordering processes aligned with operational requirements.
Director of Dining Services
2 Years 6 Months- Collaborated with clients to ensure alignment with project expectations.
- Utilized OMS applications including MyFinance, MyOrders, MyStaff, and Webtrition to oversee operational management.
- Oversaw hiring process and trained new staff to ensure operational efficiency.
- Managed budgetary constraints to ensure financial efficiency.
- Facilitated weekly meetings with back and front of house management to ensure operational alignment and effective communication.
Line Supervisor
2 Years- Trained staff of direct labor employees to perform assembly and manufacture of specified products.
- Coordinated with other supervisors within facility to manage operations between departments.
- Monitored day-to-day production operations and identified methods to improve quality and efficiency.
- Evaluated incoming materials for quality and amounts ordered.
- Resolved issues quickly to maintain productivity goals.
- Inspected equipment, reported maintenance issues and expedited repairs to prevent downtime.
Executive Chef
1 Year 7 Months- Mentored more than 10 kitchen staff at all levels to prepare each for demanding roles.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Evaluated inventory levels on daily basis and placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Hired, trained and managed all kitchen staff. Generated employee schedules, work assignments and determined appropriate compensation rates.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Placed orders to restock items before supplies ran out.
Sous Chef
4 Months- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles.
- Worked all stations including Grill, Sautee, Garde Manger, and Expeditor
- Took Inventory and relayed all information to the Executive Chef for ordering.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Kitchen Manager
11 Months- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Worked all stations including Grill, Saute, and Garde Manger
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Verified compliance in preparation of menu items and customer special requests.
Education
Some College (No Degree) - Culinary Arts
High School Diploma
Skills
Staff Scheduling
Recipes and menu planning
Performance assessments
Food preperation and presentation
Budget Control
Originality and Creativity
Verbal and Written Communication
Deadline Management
Desktops
Laptops and Mobile Devices
ServSafe certification
Team leadership
Inventory control
Certification
Servsafe Food Manager Certification
FARECheck Certification
Timeline
Executive Chef
Eurest Compass Group
09.2025 - CurrentRead More
Director of Dining Services
Eurest Compass Group
03.2023 - 09.2025Read More
Line Supervisor
Haverford College Coop
03.2021 - 03.2023Read More
Executive Chef
Southern Cross Kitchen
08.2018 - 03.2020Read More
Sous Chef
The Restaurant At Westover Golf Club
04.2018 - 08.2018Read More
Kitchen Manager
Lucky Dog Saloon And Grill
05.2017 - 04.2018Read More
Plymouth Whitemarsh High School
High School Diploma
Read More
Central Montco Technical School
Some College (No Degree) from Culinary Arts
Read More