Arthur (Ray) Cole
Murrieta,CA
Summary
Results-driven recovery professional with comprehensive experience in overseeing recovery operations and optimizing processes. Known for enhancing recovery efficiency and ensuring high-quality outcomes through strategic planning. Emphasizes teamwork and adaptability to meet evolving demands and achieve organizational goals.
Overview
27
27
years of professional experience
Work History
Recovery Manager
W.S.O.
03.2023 - Current
- Analyzed data trends to identify areas for process improvement and recovery optimization.
- Streamlined communication channels between departments to improve response times during recovery efforts.
- Managed a diverse portfolio of complex cases, balancing priorities to achieve successful outcomes across all assignments.
- Work an elevated cue.
Owner/Operator
Self (Chef Ray Cole)
02.2017 - Current
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
- Conducted comprehensive nutritional analyses of dishes to accommodate clients'' specific health goals or dietary restrictions.
- Developed and maintained an extensive repertoire of recipes to cater to diverse tastes and dietary requirements while staying current with global food trends.
- Showcased culinary expertise by preparing a wide range of international cuisines, adapting recipes based on client preferences.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
Kitchen Manager
Dukes Mesquite Grill
03.2023 - 11.2023
- Supervised kitchen operations, ensuring adherence to health and safety regulations.
- Developed and implemented efficient food preparation processes, improving workflow.
- Trained and mentored kitchen staff, enhancing team performance and skills.
- Conducted inventory management, optimizing stock levels and reducing waste.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Run the line
Cook
The Urban Craft Eatery
01.2022 - 12.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
Kitchen Manager
Moto Deli
04.2016 - 05.2017
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Run the line/kitchen
Part Owner and Operator
Focoso (Wood Fired Oven Pizza Truck)
06.2013 - 02.2015
- Developed strategic marketing initiatives to enhance brand visibility and customer engagement.
- Built a loyal clientele base through personalized attention to client needs and consistently delivering outstanding results on every project undertaken.
- Developed strong partnerships with suppliers, leading to improved product quality and better pricing for our business.
Server
The Perch
01.2012 - 08.2013
- Delivered exceptional customer service in fast-paced dining environment.
- Managed multiple tables simultaneously, ensuring timely and accurate order delivery.
- Collaborated with kitchen staff to streamline food preparation processes.
- Trained new servers on menu details and service protocols, fostering a knowledgeable team.
- Cicerone and sommelier training.
Senior Representative
A.R.S. National Services (collections)
01.1999 - 03.2010
- Managed complex client accounts, ensuring satisfaction and retention through proactive communication.
- Mentored junior representatives, fostering skill development and promoting a collaborative team environment.
- Supported team members in their daily tasks, fostering a cohesive and productive work environment.
- Managed high-volume workload while maintaining strong attention to detail and accuracy.
- Conducted regular reviews of operations and identified areas for improvement.
Education
Communications
Sacramento State
Sacramento, CAAssociate of Arts - Psychology
Sacramento City College
Sacramento, CA05-1995
High School Diploma -
Lincoln High
San Francisco, CA05-1992
Skills
- Performance appraisals
- Attention to detail
- Excellent communication
- Adaptability and flexibility
- Verbal and written communication
- Problem resolution
- Managing operations and efficiency
- Analytical thinking
- Hiring and training
- Goal setting
Timeline
Recovery Manager
W.S.O.
03.2023 - Current
Kitchen Manager
Dukes Mesquite Grill
03.2023 - 11.2023
Cook
The Urban Craft Eatery
01.2022 - 12.2022
Owner/Operator
Self (Chef Ray Cole)
02.2017 - Current
Kitchen Manager
Moto Deli
04.2016 - 05.2017
Part Owner and Operator
Focoso (Wood Fired Oven Pizza Truck)
06.2013 - 02.2015
Server
The Perch
01.2012 - 08.2013
Senior Representative
A.R.S. National Services (collections)
01.1999 - 03.2010
Communications
Sacramento State
Associate of Arts - Psychology
Sacramento City College
High School Diploma -
Lincoln High
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