Jeffrie Gilbert
Mount Clemens,MI
Summary
Accomplished Head Chef with a proven track record at Ribs And Soul, elevating dining experiences through innovative menu development and exceptional kitchen management. Expert in culinary expertise and team leadership, I've significantly enhanced food quality and efficiency. Renowned for mentoring staff and pioneering cost-effective, seasonal menus, my approach has consistently driven customer satisfaction and business growth. High-performing Chef offering 7 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
31
31
years of professional experience
Work History
second holy temple transportation services
second holy temple transportation services
Detroit, MI
01.2024 - Current
- Operated with safety and skill to avoid accidents and delays.
- Maintained high customer satisfaction by working quickly and accurately.
- Navigated challenging road conditions to deliver goods securely in various weather situations.
- Updated daily logs and customer paperwork with relevant details.
- Minimized late deliveries by proactively monitoring traffic patterns and adjusting routes accordingly.
- Loaded and unloaded cargo with extreme care and focus on preventing damage or injury.
- Minimized delays by planning and adjusting routes to account for changing weather and traffic conditions.
- Improved on-time delivery rates by efficiently planning and scheduling transport routes.
- Utilized GPS and other navigation systems to minimize delays with well-planned routes.
Head Chef
Ribs And Soul
06.2022 - Current
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Cooked memorable dishes that brought new customers into establishment.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Mentored kitchen staff to prepare each for demanding roles.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Head Chef
Bite Size Carry Out
03.2019 - 01.2022
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Cooked memorable dishes that brought new customers into establishment.
- Worked effectively in fast-paced environments.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Maximized performance by monitoring daily activities and mentoring team members.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
Head Line Chef
King Elementary
01.2016 - 12.2018
- Ensured compliance with all health, safety, and sanitation regulations, creating a safe workspace for staff and customers alike.
- Assisted in budget planning for food purchasing needs while maintaining cost-efficiency in expenditure decisions.
- Upheld strict adherence to recipe guidelines, ensuring consistency in taste and quality across all menu offerings.
- Cultivated positive relationships with front-of-house staff to ensure seamless communication between the kitchen and dining room teams.
- Trained new employees on kitchen procedures, promoting adherence to established protocols for cleanliness and organization.
- Managed food preparation processes during high-volume periods while ensuring prompt service delivery without compromising dish quality or presentation standards.
- Enhanced overall dining experience by crafting innovative and visually appealing culinary creations.
- Streamlined kitchen operations for increased efficiency through effective delegation and time management.
- Conducted regular equipment maintenance checks for optimal functionality, prolonging the lifespan of essential tools.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food and labor costs to verify budget targets were met.
Lead Operator
Office Depot Inc
03.1993 - 12.2014
- Fostered a positive work environment, promoting open communication among team members to address concerns or suggestions for improvement.
- Assigned tasks to team members based upon individual strengths and experience, realizing productivity and workflow improvements.
- Completed various testing procedures for optimum work performance.
- Supported management decision-making by compiling operational and production data into daily logs.
- Conducted thorough quality control inspections prior to product shipment, ensuring adherence to customer specifications and industry standards.
- Tended equipment during operation and monitored readouts to determine areas of concern and quickly correct problems.
- Performed safety checks on machines and production equipment.
- Achieved consistent on-time delivery of products by prioritizing tasks based on project timelines and customer requirements.
- Properly set up machines at beginning of each shift and verified function.
- Collaborated with cross-functional teams to resolve complex operational issues, ensuring smooth production flow.
- Enhanced team performance through regular training sessions and coaching on best practices.
- Developed detailed work schedules for staff, balancing workload while maintaining high productivity levels.
- Extended life of equipment and maintained consistent performance with regular cleaning, lubrication and basic maintenance.
- Communicated with system operators to regulate line voltages and frequencies.
- Served as a subject matter expert, providing guidance and assistance to junior operators in troubleshooting equipment malfunctions.
- Evaluated new technology advancements, recommending upgrades or process modifications to enhance overall efficiency and productivity.
- Improved production efficiency by implementing streamlined processes and optimizing equipment usage.
- Prevented personnel injuries during plant maintenance by practicing diligent lockout-tagout processes.
- Served as the primary point of contact for external auditors, providing documentation and addressing any concerns related to production processes or safety compliance.
- Inspected machine parts with measuring tools.
- Performed inspections and routine maintenance on equipment.
- Worked outside in all weather conditions.
- Conducted inspection of in-process or finished product.
- Fed raw materials and components into semi-automated machines according to production needs.
- Utilized blueprints and schematics to position machinery and meet product specifications.
- Performed quality assurance tasks to promote accuracy and minimize mistakes.
- Performed equipment tests, calibrations and repairs to keep machines running smoothly and prevent malfunctions.
Transportation Driver
right way transportion
Clinton, MI
01.2014 - 02.2024
- Continuously updated knowledge of routes, construction zones, detours, or hazardous conditions for optimal travel planning.
- Prioritized passenger comfort while operating buses or shuttles by adhering to speed limits and avoiding sudden stopsstarts.
- Reported any mechanical issues promptly to fleet maintenance personnel for timely repairs, reducing downtime.
- Efficiently loaded and unloaded cargo using appropriate tools and equipment to minimize damage risk.
- Assisted patients in entering and exiting the vehicle safely, utilizing proper lifting techniques when necessary.
- Assisted in reducing wait times for patients, coordinating with healthcare facilities for prompt pick-up and drop-off schedules.
- Boosted company reputation through exceptional customer service skills and empathetic care towards patients and their families.
- Reported to healthcare workers for following days' pickups and further instructions along with directions to facilities.
- Safely secured clientele in wheelchairs and on gurneys within van for successful, safe transportation.
- Demonstrated strong problem-solving skills in response to unexpected situations or complications that arose during patient transfers.
Education
High School Diploma -
Highland Park High
Highland Park, MI05.1984
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Culinary expertise
- Kitchen Operations
- Menu Supervision
- Food presentation
- Cost Management
- Recipe creation
- Seasonal Menu Planning
- Cost Control
- Process Improvements
- Fine-dining expertise
- Food Pairing Knowledge
- Purchasing
- Resource Management
- Workflow Coordination
Timeline
second holy temple transportation services
second holy temple transportation services
01.2024 - Current
Head Chef
Ribs And Soul
06.2022 - Current
Head Chef
Bite Size Carry Out
03.2019 - 01.2022
Head Line Chef
King Elementary
01.2016 - 12.2018
Transportation Driver
right way transportion
01.2014 - 02.2024
Lead Operator
Office Depot Inc
03.1993 - 12.2014
High School Diploma -
Highland Park High