Dakotah McKee
Brooklyn,NY
Summary
Adept at driving kitchen excellence and staff development, my tenure at Bathhouse showcases a blend of culinary creativity and operational efficiency. With a focus on food safety and menu planning, I've enhanced dining experiences through innovative menu development and meticulous attention to detail, achieving significant customer satisfaction and team productivity improvements. High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
7
7
years of professional experience
Work History
Executive Chef
Bathhouse
04.2023 - 07.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
Kitchen Manager
L'industrie
09.2021 - 04.2023
- 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.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
Executive Sous Chef
Bathhouse
08.2020 - 09.2021
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Disciplined and dedicated to meeting high-quality standards.
Junior Sous Chef
Chez Ma Tante
03.2019 - 03.2020
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to 9 kitchen staff members daily to promote successful dining experiences for clients.
- Led team by example in preparing items accurately and according to high-quality standards.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Monitored recipe portioning to control food costs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Developed unique menu items and plating presentations.
Line Cook
Contra
07.2018 - 03.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
Line Cook
Wildair
04.2018 - 07.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Line Cook
Robertaspizza
01.2017 - 04.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Improved team morale and productivity through effective communication and collaboration.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Education
No Degree - Culinary Arts
The International Culinary Center
New York, NY04.2017
High School Diploma -
Mustang High School
Mustang, OK05.2015
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Special Events
- Creative Thinking
- Food pairing
- Staff Scheduling
- Dietary Restrictions
- Attention to Detail
- Nutrition knowledge
- Fine-dining expertise
- Safe Food Handling
- Kitchen Operations Oversight
Certification
food handlers permit
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Bathhouse
04.2023 - 07.2024
Kitchen Manager
L'industrie
09.2021 - 04.2023
Executive Sous Chef
Bathhouse
08.2020 - 09.2021
Junior Sous Chef
Chez Ma Tante
03.2019 - 03.2020
Line Cook
Contra
07.2018 - 03.2019
Line Cook
Wildair
04.2018 - 07.2018
Line Cook
Robertaspizza
01.2017 - 04.2018
No Degree - Culinary Arts
The International Culinary Center
High School Diploma -
Mustang High School
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