Corey Favors
Chef
North Richland Hills,Texas
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Assistant position. Ready to help team achieve company goals.
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
28
28
years of professional experience
Work History
Food and Beverage Coordinator
City Of Grapevine
05.2011 - Current
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Maintained highest standards for beverage quality and service.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Managed work zones, and oversaw opening and closing duties.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Used Excel and word to record ordering data and created organization and room storage system.
- Loaded and operated beverage dispensing equipment such as Soda and coffee.
Sous Chef
Dallas Cowboys
11.2010 - 05.2012
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
Kitchen Supervisor
Marriott
08.2002 - 03.2011
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed food preparation and cooking activities to meet health and safety standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Supervised food presentation and plating to enhance visual appeal.
- Monitored food inventory and supplies to prevent waste.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned and executed promotions and special events in close collaboration with management.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Set and oversaw weekly and special event menu plans.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
Motor Vehicle Operator
United States Marine Corps
08.1995 - 08.1999
- Operated different types of vehicles and equipment in varied terrain and conditions.
- Trained junior team members on activation and mobilization processing.
- Conducted vehicle performance checks and performed maintenance actions.
- Managed fuel distribution and completed weekly and monthly reports.
- Transported Ammo and Equipment on regular basis.
- Managed loading, unloading and safety of all personnel, cargo and equipment.
- Completed preventive maintenance and mechanical repairs on vehicles.
- Maintained proficiency in tactical planning options and convoy defense techniques.
- Inspected vehicles and completed daily maintenance actions.
- Operated with safety and skill to avoid accidents and delays.
- Reported defects, damage and accidents to proper personnel.
- Minimized delays by planning and adjusting routes to account for changing weather and traffic conditions.
- Inspected vehicle before and after trips to identify maintenance needs and handle regular upkeep.
- Cleaned vehicle regularly to maintain professional appearance.
- Drove safely in various weather and road conditions to avoid accidents.
- Updated logs and tracking documents accurately and according to schedule requirements.
Education
High School Diploma -
Grapevine High School
Grapevine, TX05.1995
Skills
- Storage Organization
- Service Training
- Office Organization
- Travel Arrangements
- New Product Information
- Facility Policies and Procedures
- P&L Responsibility
- Cash Register Counting
- Serve Customers
- Restaurant Operation
- Business Operations
- Preventive Maintenance
- Monthly Forecasting
- Process Evaluations
- Labor and Overhead Cost Estimation
- Operations and Procedural Knowledge
- Work Assignments
- Managing Events Start to Finish
- Guest Relations
- Safe Food Handling Practices
- Complex Problem-Solving
- Guest Interaction
- Health Code Requirements
- Customer Inquiries
- Administrative Duties
- Digital Filing
- Profit and Loss Control
- Customer Care
- Operational Problems Analysis
Timeline
Food and Beverage Coordinator
City Of Grapevine
05.2011 - Current
Sous Chef
Dallas Cowboys
11.2010 - 05.2012
Kitchen Supervisor
Marriott
08.2002 - 03.2011
Motor Vehicle Operator
United States Marine Corps
08.1995 - 08.1999
High School Diploma -
Grapevine High School
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