Bonney Moses
1665 FM 1943 East,TX
Summary
Dynamic culinary professional with extensive experience at Naskila Casino, excelling in kitchen leadership and food safety. Proven track record in menu development and staff training, enhancing guest satisfaction and operational efficiency. Recognized for exceptional food presentation and fostering a collaborative team environment, ensuring high-quality standards and compliance with health regulations.
Overview
7
7
years of professional experience
Work History
Sous Chef
Naskila Casino
Livingston Tx
04.2024 - 04.2026
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Trained new kitchen staff on safety protocols and cooking techniques to maintain standards.
- Ensured compliance with health and sanitation regulations during food preparation and service.
- Assisted in managing kitchen operations, optimizing workflow for timely meal delivery.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- 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.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
Lead Cook
Naskila Casino
Livingston, TX
06.2022 - 04.2024
- Supervised kitchen staff to ensure efficient meal preparation and service delivery.
- Developed and implemented standardized recipes to maintain consistency in food quality.
- Trained new cooks on safety protocols and food handling procedures.
- Monitored kitchen operations, identifying areas for process improvement and efficiency gains.
- Ensured compliance with health regulations, maintaining a clean and safe work environment.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Cook
Naskila Casino
Livingston, TX
09.2019 - 06.2022
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Trained new kitchen staff on safety protocols and cooking techniques to maintain standards.
- Ensured compliance with health and sanitation regulations during food preparation and service.
- Assisted in managing kitchen operations, optimizing workflow for timely meal delivery.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- 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.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
Education
High School Diploma -
Livingston High School
Livingston, TX05.2006
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Menu memorization
- Staff training
- Detail-oriented
- Kitchen management
- Portion control
- Equipment usage
- Staff motivation
- Plating
- Sanitation procedures
- Recipes and menu planning
- Garnishing and plating
- Garnishing techniques
- Kitchen equipment operation
- Pastry skills
- Recipe creation
- Foodservice
- Line inspections
- Positive and professional
- Food preparation supervision
- Kitchen staff management
- Cleaning and sanitation
- Food handler certification
- Delegating work
- Attention to detail
- Coordinating kitchen staff
Timeline
Sous Chef
Naskila Casino
04.2024 - 04.2026
Lead Cook
Naskila Casino
06.2022 - 04.2024
Cook
Naskila Casino
09.2019 - 06.2022
High School Diploma -
Livingston High School