Summary
Overview
Work History
Education
Skills
Timeline
Generic

Christopher Gordon

North Charleston,SC

Summary

Dynamic and adaptable leader with a proven track record at Compass Group USA, where I mentored staff and led high-volume food preparation. Excelled in operations management and problem-solving, significantly enhancing kitchen efficiency and productivity. Skilled in schedule management and sanitation standards, I consistently exceeded customer satisfaction goals through innovative solutions and team training.

Overview

14
14
years of professional experience

Work History

Independent Contractor

Spark Driver
02.2021 - Current
  • Verified accuracy of all deliveries against order forms.
  • Fostered positive working relationships with regular customers.
  • Delivered outstanding service to customers to maintain and extend relationships for future business opportunities..
  • Completed rush deliveries on tight timetables to satisfy customer needs.
  • Operated vehicle safely in highly congested areas with no traffic violations.
  • Maintained upbeat, positive attitude in busy, customer-focused environment.
  • Completed on-time deliveries by choosing best and most efficient routes.
  • Read maps, followed oral, and written instructions and used GPS technology to make deliveries.
  • Kept detailed mileage and fuel reports to track overall fuel costs.
  • Managed customer inquiries and complaints in polite and professional manner.

Sous Chef/Kitchen Manager

Compass Group USA
08.2015 - 10.2021
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with staff members to create meals for large banquets.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food production to verify quality and consistency.

Lead Line Cook

Redfish Restaurant
02.2014 - 11.2018
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.

Food and Beverage Attendant

Marriotts Grande Ocean
05.2013 - 05.2014
  • Supported and assisted team members in handling guest inquiries and requests and in resolving guest complaints.
  • Maintained stock levels of cups, lids, straws, and condiments throughout shift.
  • Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
  • Provided guests with information about menu items, specials and promotions to provide quality service.
  • Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
  • Maintained clean and organized restaurant to comply with hygiene and health regulations.
  • Engaged in suggestive selling and other sales techniques.
  • Trained new staff members on company policies and procedures.

Branch Supervisor

Tastee Limited
06.2011 - 05.2013
  • Maintained scheduling for main branch to keep shifts appropriately staffed.
  • Assigned job roles and oversaw performance.
  • Delivered product and service quality and inspired team members to reach and maintain department goals and objectives.
  • Motivated, trained and disciplined employees to meet performance benchmarks.
  • Completed bi-weekly payroll for 20 employees.

Assistant Store Manager

Starboard Group(Wendys)
04.2010 - 05.2011
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Created and implemented policies to achieve customer satisfaction and maintain food service standards.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Oversaw food preparation and monitored safety protocols.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
  • Interviewed, hired, and trained staff associates and equipped to comply with company policies and procedures.

Education

Bachelor of Science - Food Service Management

University of Technology
Kingston,Jamaica
11.2009

Skills

  • Schedule Management
  • Sanitation Standards
  • Adaptable
  • Operations Management
  • Deadline Adherence
  • Problem-solving abilities
  • Employee Training

Timeline

Independent Contractor

Spark Driver
02.2021 - Current

Sous Chef/Kitchen Manager

Compass Group USA
08.2015 - 10.2021

Lead Line Cook

Redfish Restaurant
02.2014 - 11.2018

Food and Beverage Attendant

Marriotts Grande Ocean
05.2013 - 05.2014

Branch Supervisor

Tastee Limited
06.2011 - 05.2013

Assistant Store Manager

Starboard Group(Wendys)
04.2010 - 05.2011

Bachelor of Science - Food Service Management

University of Technology

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Christopher Gordon