David Young

Cook/ Pit Master/ Kitchen Supervisor

Sonnys Barbeque

02.2007 - Current

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Reduced food waste significantly by implementing proper portion control and storage techniques.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Communicated closely with servers to fully understand special orders for customers.
Streamlined kitchen operations with effective communication and collaboration among team members.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Contributed to positive guest experiences by accommodating special dietary needs and requests.
Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Supported kitchen staff training and development, leading to increased productivity and efficiency.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
Collaborated with the management team to develop new menu items based on customer feedback and preferences.
Developed relationships with local suppliers to obtain freshest ingredients available.
Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Managed opening and closing shift kitchen tasks.
Prepared and served various food items in fast-paced Type environment.
Monitored food quality and presentation to maintain high standards.
Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Coordinated checklists to keep kitchen clean, stocked and sanitary.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Measured and mixed ingredients according to precise recipes for best results.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Adjusted recipes based on ingredient availability or customer request.
Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Trained and supervised cooking staff to expertly meet daily needs.
Identified inefficiencies leading to improved productivity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Planned menus for different events, seasons and customer requests.
Suggested actionable improvements to streamline training procedures.
Participated in community events such as cook-offs or charity fundraisers, showcasing the restaurant''s culinary skills and fostering a positive brand image.
Demonstrated expertise in various smoking techniques, resulting in tender meats full of complex flavors.
Monitored grill temperatures throughout service hours to guarantee perfectly cooked meats every time.
Proactively addressed customer concerns or complaints related to food quality or service, taking appropriate action when necessary.
Maintained clean and organized workspaces, adhering to strict sanitation guidelines for safe food handling.
Coordinated front-of-house staff during busy shifts, ensuring smooth communication between kitchen and serving teams.
Trained new employees on proper techniques for preparing signature barbecue sauces, rubs, and marinades.
Developed creative menu offerings, incorporating seasonal ingredients and unique flavor combinations.
Streamlined kitchen operations for improved efficiency and reduced food waste.
Increased repeat business with exceptional customer service and attention to detail in food preparation.
Implemented cost-saving measures through careful portion control without sacrificing product quality or presentation.
Evaluated menu offerings based on customer feedback for continuous improvement of dining experience.
Conducted regular equipment maintenance checks, ensuring optimal performance and preventing costly repairs.
Managed a team of cooks, ensuring proper training and adherence to safety protocols.
Managed catering events from start to finish, including planning menus tailored to specific client needs while maintaining budget constraints.
Enhanced customer satisfaction by consistently delivering high-quality, flavorful barbecue dishes.
Collaborated with other kitchen staff for seamless teamwork and efficient workflow during peak service hours.

Summary

Overview

Work History

Chef

Cook/ Pit Master/ Kitchen Supervisor

Education

Culinary - Restaurant And Culinary Management

Bachelor Of Business - Business And Marketing

Skills

Timeline

Chef

Cook/ Pit Master/ Kitchen Supervisor

Culinary - Restaurant And Culinary Management

Bachelor Of Business - Business And Marketing

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