Summary
Work History
Education
Skills
Timeline
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Derrick Prusiecki

Oakland Park,FL

Summary

Dynamic culinary professional with extensive experience as a Kitchen Manager at Ethos, excelling in food safety and inventory control. Proven track record of enhancing customer satisfaction through efficient menu planning and training management. Recognized for fostering teamwork and achieving rapid service during peak hours while maintaining high-quality food standards.

Work History

Lead Line Cook

Primanti Bros
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Trained junior cooks on food safety standards and cooking techniques.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.

Kitchen Manager

Ethos
2016 - 2020
  • Managed daily kitchen operations, ensuring compliance with health and safety regulations.
  • Supervised culinary staff, providing training and support to enhance performance.
  • Developed and implemented efficient inventory management systems to reduce waste.
  • Collaborated with suppliers to source high-quality ingredients within budgetary constraints.
  • Created and standardized recipes, maintaining consistency in food quality and presentation.
  • Streamlined kitchen workflows, improving service speed and customer satisfaction ratings.
  • 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.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Education

Massage Therapy -

Everest University
Pompano Beach, FL

Skills

  • Food safety knowledge
  • Grilling techniques
  • Food assembly
  • Menu planning
  • Training management
  • Food preparation
  • Food presentation
  • Quality control
  • Food safety
  • Sanitation practices
  • Safe food handling
  • Spoilage prevention
  • Inventory control
  • Knife skills
  • Cost reduction
  • Food cost analysis
  • Culinary expertise
  • Portion control

Timeline

Lead Line Cook

Primanti Bros

Kitchen Manager

Ethos
2016 - 2020

Massage Therapy -

Everest University

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Derrick Prusiecki