Antonio M Eaton
Raleigh,NC
Summary
Dynamic Unit Chef with proven expertise in operations management, staff training, and inventory coordination. Committed to enhancing service delivery and maintaining high-quality standards.
Overview
4
4
years of professional experience
Work History
Unit Chef
NCSU Dining
raleigh, NC
06.2024 - Current
- Managed daily operations of dining facilities to ensure smooth service delivery.
- Supervised staff in food preparation and sanitation practices for quality assurance.
- Coordinated inventory management to maintain optimal stock levels and reduce waste.
- Scheduled staff shifts to ensure adequate coverage during peak dining hours.
- Enforced health regulations and standards across all dining locations consistently.
- Developed training programs for new employees on safety and service protocols.
- Evaluated employee performance through periodic reviews and provided feedback.
- Planned, coordinated, and monitored the performance of assigned personnel to ensure compliance with established policies and procedures.
- Identified areas of improvement in terms of efficiency or productivity and developed strategies to address them.
- Analyzed data from multiple sources to develop solutions for operational issues.
- Conducted regular meetings with staff to review goals and objectives of the unit.
- Provided guidance on technical matters related to the unit's operations.
- Created reports outlining the progress of projects within the unit.
- Maintained effective communication channels between management and staff members by providing timely updates regarding changes or developments within the organization.
- Initiated disciplinary action when necessary in accordance with company regulations.
- Provided support during crisis situations such as natural disasters or emergency response operations.
- Developed, implemented, and maintained unit standard operating procedures for staff members to follow.
Executive Sous Chef
NCSU
Raleigh, NORTH CAROLINA
03.2023 - 08.2026
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Modified recipes to accommodate dietary restrictions and allergies.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
Sous Chef
NCSU
Raleigh, North Carolina
08.2022 - 03.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
Education
Broughton
NcSkills
- Food safety protocols
- Regulatory compliance
- Quality assurance
- Inventory management
- Operational analysis
- Productivity improvement
- Performance evaluation
- Staff training
- Staff development
- Emergency response planning
- Project coordination
- Scheduling efficiency
- Schedule management
- Team collaboration
- Effective communication
- Employee engagement
- Quality control
Timeline
Unit Chef
NCSU Dining
06.2024 - Current
Executive Sous Chef
NCSU
03.2023 - 08.2026
Sous Chef
NCSU
08.2022 - 03.2023
Broughton