Brian Plunkett
Philadelphia,PA
Summary
Adept at driving kitchen efficiency and excellence, I significantly reduced food waste at Pinas Pizza and Restaurant by implementing inventory control and food storage techniques. My leadership fostered a collaborative environment, enhancing staff performance and ensuring compliance with sanitation standards. Skilled in food safety and staff training, my approach consistently enhances guest satisfaction and operational success.
Overview
30
30
years of professional experience
Work History
Kitchen Manager
Pinas Pizza and Restaurant
02.2004 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Sous Chef
Sails Restaurant and Bar
04.1998 - 01.2002
- 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.
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Mojo Restaurant
Executive Chef
02.1999 - 06.2000
Lead Cook
Tony Clarkes Restaurant
10.1994 - 05.1996
Education
Associates Degree - Culinary Arts
Culinary Institute of America
Hyde Park, NY10.1994
High School Diploma - General Studies
Father Judge High School
Philadelphia, PA06.1992
Skills
- Multitasking and Organization
- Customer Service
- Food Safety
- Inventory Management
- Staff Supervision
- Food Preparation
- Staff Training and Development
- Kitchen Management
- Inventory Control
- Waste Reduction
- Problem-Solving
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- Ordering Supplies
- Staff Management
- Sanitation Standards
- Food production management
Timeline
Kitchen Manager
Pinas Pizza and Restaurant
02.2004 - Current
Mojo Restaurant
Executive Chef
02.1999 - 06.2000
Sous Chef
Sails Restaurant and Bar
04.1998 - 01.2002
Lead Cook
Tony Clarkes Restaurant
10.1994 - 05.1996
Associates Degree - Culinary Arts
Culinary Institute of America
High School Diploma - General Studies
Father Judge High School