Cecil Harris

Work History

Kitchen Manager

Tbonz Steakhouse

12.2021 - Current

Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Checked and tested foods to verify quality and temperature.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
Calculated prices of ingredients to monitor food costs and control expenses.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Designed and maintained menus to offer variety of high quality and consistency of dishes.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met standards for quality and quantity before serving to customers.
Motivated staff to perform at peak efficiency and quality.
Managed staff schedules and maintained adequate coverage for all shifts.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Implemented effective inventory control systems to reduce food spoilage and waste.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Maximized quality assurance by completing frequent line checks.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Purchased food and cultivated strong vendor relationships.
Coordinated with catering staff to deliver food services for special events and functions.
Developed unique events and special promotions to drive sales.

Kitchen Manager

Tbonz Steakhouse

01.2007 - 12.2019

Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Checked and tested foods to verify quality and temperature.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
Calculated prices of ingredients to monitor food costs and control expenses.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Designed and maintained menus to offer variety of high quality and consistency of dishes.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met standards for quality and quantity before serving to customers.
Motivated staff to perform at peak efficiency and quality.
Managed staff schedules and maintained adequate coverage for all shifts.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Implemented effective inventory control systems to reduce food spoilage and waste.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Maximized quality assurance by completing frequent line checks.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Purchased food and cultivated strong vendor relationships.
Coordinated with catering staff to deliver food services for special events and functions.
Developed unique events and special promotions to drive sales.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Cook

Tbonz Steakhouse

11.2005 - 12.2006

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Seasoned and cooked food according to recipes or personal judgment and experience.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Communicated closely with servers to fully understand special orders for customers.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Developed relationships with local suppliers to obtain freshest ingredients available.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Managed opening and closing shift kitchen tasks.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Monitored food quality and presentation to maintain high standards.
Prepared and served various food items in fast-paced [Type] environment.
Coordinated checklists to keep kitchen clean, stocked and sanitary.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Measured and mixed ingredients according to precise recipes for best results.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Adjusted recipes based on ingredient availability or customer request.
Trained and supervised cooking staff to expertly meet daily needs.
Identified inefficiencies leading to improved productivity.
Planned menus for different events, seasons and customer requests.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Suggested actionable improvements to streamline training procedures.
Managed kitchen budget for supplies and labor hours, consistently meeting targets.

Forklift Loader Operator

Qualtech

12.2004 - 11.2005

Packed items into appropriate containers for shipment.
Removed orders from storage, wrapped, and staged for shipments.
Communicated with floor managers to determine merchandise placement.
Maneuvered forklift safely in congested and confined areas using [Skill] and [Technique].
Used strapping and bracing techniques combined with proper balancing to prevent load shifting.
Operated forklift in compliance with OSHA guidelines and organizational policies.
Unloaded and stacked materials by raising and lowering lifting devices.
Maneuvered forklift safely using appropriate load rates and maintaining clear visibility of work areas.
Kept accurate records of materials moved within warehouse to quickly locate inventory and keep facility operating smoothly.
Operated equipment safely and efficiently to prevent damage to items and avoid injuries.
Wrapped pallets in plastic wrap and attached merchandise tags to prepare for shipping.
Unloaded materials and goods at designated locations for best project availability.
Transported goods between warehouse locations according to shipment and storage needs.
Coordinated with other lift truck drivers and production personnel to process orders efficiently.
Completed cycle counts and monthly inventory.
Inspected equipment for defects and performed repairs or maintenance tasks.
Operated transport vehicles and auxiliary equipment to move materials safely to and from target areas.
Positioned lifting devices under, over or around loaded pallets or boxes to secure material or products for transport to designated areas.
Moved levers or controls to operate forklifts, lifting beams with swivel-hooks and hoists to transport and load materials.
Assessed equipment for damage, wear, battery life, and fluid levels.
Coordinated team member movements based on current needs, avoiding safety concerns, or delays.
Performed routine maintenance on vehicles or auxiliary equipment by recharging batteries, lubricating parts and refueling.
Adjusted machinery and notified supervisors of malfunctions.
Drove equipment from one site to another to deliver tools and complete jobs.
Operated or tended automatic stacking, loading and packaging machines.
Hooked tow trucks to trailer hitches and fastened attachments with hitchpins.
Weighed materials or products to record weight or other production data on tags or labels.
Promoted operational efficiency by maximizing loads on each transfer.
Prevented waste when transferring materials between transport containers and processing equipment.
Reviewed daily production schedules to inform effective prioritization and delegation of tasks.
Turned valves and opened chutes to dump, spray or release materials from dump cars or storage bins into hoppers.
Generated production data to complete necessary paperwork by accurately measuring and weighing materials.
Updated daily logs with production data such as weights, destinations, and delivery times to keep management current on team activities.
Used equipment such as [Type] and [Type] to process excess materials and support recycling efforts.
Signaled workers to discharge, dump or level materials.

Cook

Tbonz Steakhouse

12.1989 - 09.2004

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Seasoned and cooked food according to recipes or personal judgment and experience.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Communicated closely with servers to fully understand special orders for customers.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Developed relationships with local suppliers to obtain freshest ingredients available.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Managed opening and closing shift kitchen tasks.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Monitored food quality and presentation to maintain high standards.
Prepared and served various food items in fast-paced [Type] environment.
Coordinated checklists to keep kitchen clean, stocked and sanitary.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Measured and mixed ingredients according to precise recipes for best results.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Adjusted recipes based on ingredient availability or customer request.
Trained and supervised cooking staff to expertly meet daily needs.
Identified inefficiencies leading to improved productivity.
Planned menus for different events, seasons and customer requests.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Suggested actionable improvements to streamline training procedures.
Managed kitchen budget for supplies and labor hours, consistently meeting targets.

Summary

Overview

Work History

Kitchen Manager

Kitchen Manager

Cook

Forklift Loader Operator

Cook

Education

No Degree -

Skills

Timeline

Similar Profiles

Robert BosticRobert Bostic

Samantha GresisSamantha Gresis

Natalie ShealyNatalie Shealy

Leo HooperLeo Hooper

Austen RussAusten Russ