Brittany Walker
Conroe,Tx
Summary
To secure a challenging and rewarding position as a restaurant manager, where my leadership skills, industry experience, and customer service expertise can be utilized to ensure exceptional dining experiences for customers and maximize profits for the establishment.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
20
20
years of professional experience
Work History
Sous Chef
OTG Management
02.2022 - Current
- As a Sous Chef for OTG Management, I’m responsible for delegating tasks
- Management the quality of the food prepared for the guest
- Assisting and training team members and cooks
- I run quadrant of 3 concepts within the terminal of the airport
- I place orders assist with expediting orders and review time sheets
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
Team Lead
Jack in the Box
02.2005 - 02.2020
- Company Overview: Jack in the Box was my longest tenure!
- I was responsible for training and development, cash handling, cooking, customer care, Assembly
- Total food service management
- Jack in the Box was my longest tenure!
Education
Certificate - Food Industry
Food Industry Credentials
HoustonSkills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Customer Service
- Knife Skills
- Supervising Food Prep
- Safe handling
- Sanitation Guidelines
- Restaurant Operations
- Quality Assurance
- Decision-Making
- Coordinating Kitchen Staff
- Order Management
- Equipment Inspection and Maintenance
- Food inventories
- Hiring, Training, and Development
- Coaching and Mentoring
- Staff Scheduling
Timeline
Sous Chef
OTG Management
02.2022 - Current
Team Lead
Jack in the Box
02.2005 - 02.2020
Certificate - Food Industry
Food Industry Credentials