David Shiner
Braintree,MA
Summary
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Ironwood Hingham
Hingham, MA
01.2025 - Current
- Supervised kitchen staff to ensure efficient workflow and high-quality food preparation.
- Developed new menu items based on seasonal ingredients and culinary trends.
- Trained junior chefs in cooking techniques, safety standards, and kitchen operations.
- Collaborated with management to optimize inventory control and minimize waste.
- Mentored team members, fostering professional growth and enhancing culinary skills.
- Ensured compliance with health regulations and maintained cleanliness in the kitchen environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Streamlined food preparation processes, improving service speed and customer satisfaction.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Sous Chef
Greenside Grille
Hingham, MA
03.2022 - 12.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Handled portion control activities according to specified instructions provided by chef.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
Sous Chef
Cagney's
Quincy, MA
10.2014 - 05.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Cuisine
Barefoot Bob's Bar And Grill
Hull, MA
04.2009 - 10.2014
- Created menus and designed corresponding recipes for Barefoot Bob's.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for Barefoot Bob's.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Arranged for kitchen equipment maintenance and repair when needed.
Education
No Degree - Culinary Arts
Le Cordon Bleu College of Culinary Art - Boston
CambridgeServe Safe - Culinary Arts
Shriver Job Corps
Ayer, MA10-2008
GED -
Quincy High School
Quincy, MA09-2007
Skills
- Menu Item Memorization
- Portion Management
- Sauces Mixing
- Kitchen Equipment Management
- Attention to Detail
- Reliable and Trustworthy
- Cooking Method Accuracy
- Time Management
- Ingredient Weighing and Measuring
- Food Allergen Safety
- Task Prioritization
- Teamwork and Collaboration
- Professional Attitude
- Server Communication
- Kitchen Station Setup
- Team Coordination
- Cutting Meat
- Kitchen Sanitization
- Food Preparation
- Back of House Operations
- Head Chef Collaboration
- Food Storage Procedures
- Station Preparation
- Servsafe Certified
- Chopping Vegetables
- Food Storage and Rotation
- Collaborative Relationships
- Recipe Development
- Dishwasher Operation
- Anticipating Problems
- Temperature Control
- Pizza Preparation
- Work Inspections
- Washing and Storing Dishes
- Chef Assistance
- Oven Operation
- Menu Coordination
- Sanitization Protocols
- Food Service Sanitation
- Deboning Fish
- Surface Work
- Garnishing
- Portioning
- Delegation and Task Management
Certification
- ServSafe
- CPR
- AED
- Allergen Awareness
Timeline
Sous Chef
Ironwood Hingham
01.2025 - Current
Sous Chef
Greenside Grille
03.2022 - 12.2024
Sous Chef
Cagney's
10.2014 - 05.2021
Chef De Cuisine
Barefoot Bob's Bar And Grill
04.2009 - 10.2014
Serve Safe - Culinary Arts
Shriver Job Corps
GED -
Quincy High School
No Degree - Culinary Arts
Le Cordon Bleu College of Culinary Art - Boston