Anthony Ross
Boston Scientific
Minneapolis,MN
35
years of professional experience
Culinary Professional experienced in kitchen management and food preparation. Achieved enhanced operational efficiency and elevated dining experiences through strong time management, attention to detail, and effective collaboration. Focused on optimizing kitchen processes and implementing food prep protocols that minimize waste while maximizing guest satisfaction.
Work History
Line Cook
2 Years- Prepared high-quality meals following standardized recipes and safety protocols.
- Operated kitchen equipment, ensuring proper maintenance and sanitation practices.
- Collaborated with team to streamline food preparation processes, enhancing efficiency.
- Monitored inventory levels, coordinating with suppliers for timely restocking of ingredients.
- Implemented portion control measures to minimize waste while maintaining quality standards.
Sous Chef
2 Years 2 Months- Developed and implemented seasonal menus aligned with club member preferences and dietary requirements.
- Coordinated food preparation processes, ensuring timely delivery of high-quality dishes during events.
- Supervised kitchen staff to ensure adherence to culinary standards and operational efficiency.
Sous Chef
2 Years 3 Months- Trained junior chefs on advanced cooking techniques and kitchen safety protocols.
- Managed inventory levels, optimizing stock usage and reducing food waste through strategic planning.
- Collaborated with front-of-house staff to enhance guest experience through seamless service integration.
- Monitored food presentation quality to maintain consistency and elevate dining standards at the club.
Sous Chef
2 Years 5 Months- Evaluated supplier performance, negotiating contracts for cost-effective procurement of ingredients and supplies.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
Sous Chef
1 Year 6 Months- Trained kitchen staff to perform various preparation tasks under pressure.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Kitchen Manager
17 Years 11 Months- Supervised daily kitchen operations to ensure consistent food quality and presentation.
- Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
- Collaborated with front-of-house staff to synchronize service and enhance guest experience.
- Established standard operating procedures for food preparation, improving overall kitchen performance.
Sous Chef
3 Years 3 Months- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Lead Cook
1 Year 7 Months- Developed and implemented new menu items, enhancing guest satisfaction and dining experience.
- Supervised culinary team to ensure high-quality food preparation and presentation.
- Streamlined food production processes to improve efficiency and reduce waste in kitchen operations.
- Collaborated with management to maintain inventory levels, minimizing shortages and excess stock.
Cook
4 Years 3 Months- Prepared diverse menu items using fresh ingredients, ensuring high-quality presentation and taste.
- Coordinated kitchen workflow to efficiently manage food preparation and service timelines.
- Implemented new recipes, enhancing menu offerings and customer satisfaction scores.
- Monitored inventory levels, reducing waste through effective stock management practices.
- Collaborated with front-of-house staff to ensure seamless communication during peak service hours.
Nurse Aide
2 Years 2 Months- Assessed patient needs and communicated vital information to nursing staff.
- Assisted patients with daily living activities, ensuring comfort and dignity.
- Maintained cleanliness and organization of patient care areas and equipment.
Education
GED
Skills
Food preparation
Attention to detail
Goal-oriented
Kitchen sanitation
Culinary professionalism
Customer service
Dependable team member
Professional attitude
Timeline
Line Cook
Boston Scientific
10.2024 - 10.2026Read More
Sous Chef
Delta
07.2022 - 09.2024Read More
Sous Chef
Jerry Gambling Boys Ang Girls Club
05.2021 - 08.2023Read More
Sous Chef
Hoilday Inn
01.2019 - 06.2021Read More
Sous Chef
Blue Biscuit Restaurant
10.2016 - 04.2018Read More
Sous Chef
Greenville Golf & Country Club
07.2008 - 10.2011Read More
Kitchen Manager
Garfields Restaurant
03.1998 - 02.2016Read More
Lead Cook
Lighthouse Point Casino
06.1997 - 01.1999Read More
Cook
Stone's Restaurant
03.1994 - 06.1998Read More
Nurse Aide
Job Core
01.1992 - 03.1994Read More
Job Corp
GED
Read More