David Hines
Oakland,CA
Summary
Accomplished Head Cook at Lena’s Soulfood Cafe, adept in kitchen management and staff training, significantly enhancing operational efficiency. Leveraged food safety and creative menu development skills to boost customer satisfaction and reduce costs, achieving a notable increase in repeat business. Cultivates strong team collaboration and vendor relationships, ensuring high-quality ingredient sourcing and innovative dish creation.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Head Cook
Lena’s Soulfood Cafe
01.2014 - 12.2023
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Fostered collaborative kitchen environment, encouraging creativity and input from all staff members on menu development.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
- Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
- Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
- Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
- Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
- Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
Su Chef
Coapones Restaurant
05.2013 - 11.2013
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Fostered collaborative kitchen environment, encouraging creativity and input from all staff members on menu development.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
- Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
- Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
- Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
- Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
- Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
Education
Video Editing - Videography
Laney College
Oakland, CADiploma - General
Skyline Highschool
Oakland, CA06.1995
Skills
- Food Storage
- Meal Preparation
- Food Preparation
- Verbal and written communication
- Food Safety
- Cost Control
- Recipe Development
- Food allergy understanding
- Kitchen equipment operation and maintenance
- Garnishing Techniques
- Cleaning and sanitation
- Food spoilage prevention
- Training and mentoring
- Restaurant Operations
- Food plating and presentation
- Recipes and menu planning
- Waste Reduction
- Baking and Pastry
- Staff Management
- Knife Skills
- Sanitation Standards
- Performance Improvement
- Inventory Replenishment
- Inventory Oversight
- Kitchen Management
- Kitchen Staff Management
- Plating techniques
- Special Events
- Food Delivery
- Cooking
- Special Diets Knowledge
- Staff Training
- Recipe creation
- Menu development
- Food presentation
- Order delivery practices
- Sauce making
- Meal scheduling
- Grilling Techniques
- Operations Management
- Inventory Control
- Menu Planning
- Quality Control
- Team Leadership
- Team Collaboration
- Food Prep Planning
- Coaching and Mentoring
- Safe Food Handling
- Relationship Building
- Creative Thinking
- Food Preparing, Plating, and Presentation
- Attention to Detail
- Forecasting and planning
- Food inventories
- Workflow Optimization
- Inventory Management
- Food Handler Certification
- Staff Supervision and Coordination
- Delegating Work
- Equipment Inspection and Maintenance
- Prioritization and Organization
- Purchasing management
- Pantry restocking
- Hiring, Training, and Development
- Food Handlers Card
- Kitchen Equipment Operation
- Team Training
- Problem and Complaint Resolution
- Supply Management
- Staff Recruiting and Hiring
- Purchasing
- Quality Assurance
- Supply Estimates
- Batch Cooking
- Customer Retention
- Coordinating Kitchen Staff
- Supply Ordering
- Sanitation Guidelines
- Staff Performance Assessments
- Project Management
- Resource Management
- Vendor Management
- Portion and cost control
- Operational Oversight
- Performance Assessments
- Staff Scheduling
- Purchasing Equipment
- Vendor Sourcing
- Food Stock and Supply Management
- Food Production
- BOH Operations
- Fine-dining expertise
- Food and Beverage Service
- Vendor relationships
- Contract Negotiation
- Signature dish creation
Certification
Food handler's license
Timeline
Head Cook
Lena’s Soulfood Cafe
01.2014 - 12.2023
Su Chef
Coapones Restaurant
05.2013 - 11.2013
Food handler's license
Video Editing - Videography
Laney College
Diploma - General
Skyline Highschool
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