Summary
Overview
Work History
Education
Skills
Work Preference
Timeline
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Arthur Hayes

Chef
Atlanta,GA

Summary

I implements strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine. My background includes supply ordering, inventory oversight and effective staff mentoring. I have a great team player mentality. I'm a trained Chef / Manager I'm gifted in handling all kitchen responsibilities with the ability to create amazing, hardworking culinary teams. I remaining composed and calm under extreme pressure, capable of supervising an exemplary kitchen teams in high-stress restaurant environments. I offering strengths in menu development and daily special preparation.

Overview

6
6
years of professional experience

Work History

Kitchen Supervisor

Bright Horizons Childcare
11.2023 - 02.2025
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Controlled food costs and managed inventory.
  • Monitored food preparation, production, and plating for quality control.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
  • Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
  • Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
  • Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
  • Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
  • Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
  • Implemented standardized portion control practices for consistency across all dishes served at the establishment.
  • Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
  • Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
  • Coached new hires in kitchen protocols, speeding up their integration into team.
  • Reduced food waste significantly with meticulous inventory management.
  • Conducted performance evaluations to identify and address areas for improvement.
  • Maintained rigorous health and safety standards, ensuring spotless inspection record.
  • Pioneered waste recycling program, aligning with sustainability goals.
  • Introduced customer feedback system to refine menu offerings and service.
  • Crafted special event menus that garnered positive media attention.
  • Elevated kitchen efficiency by streamlining meal preparation processes.
  • Implemented staff training programs that improved kitchen operation speeds.
  • Served consistent portions following recipes and control standards.
  • Controlled expenses and boosted profitability by managing food and labor costs.

Chef

Primrose Schools Smyrna
11.2023 - 07.2024
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Chef

Parker Chase Preschool
07.2019 - 10.2023
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.

Education

Culinary Arts -

Sullivan Culinary Arts
Louisville, KY
07.2007

Skills

  • Food safety regulations
  • Inventory supervision
  • Training and mentoring
  • Dish preparation
  • Culinary staff management

Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Work-life balanceCompany CulturePaid time offPaid sick leave

Timeline

Kitchen Supervisor

Bright Horizons Childcare
11.2023 - 02.2025

Chef

Primrose Schools Smyrna
11.2023 - 07.2024

Chef

Parker Chase Preschool
07.2019 - 10.2023

Culinary Arts -

Sullivan Culinary Arts

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Arthur HayesChef