Dominick Coleman
Butcher/ Pitt Master/ Chef
Slidell,LA
Summary
Professional butcher with robust experience in meat processing and quality control. Highly skilled in precision cutting, inventory management, and maintaining health and safety standards. Strong focus on team collaboration and adapting to changing needs while achieving consistent results. Known for reliability and strong work ethic in high-pressure environments. Experienced with meat processing, inventory management, and team leadership. Utilizes extensive knowledge to ensure product quality and operational efficiency. Track record of driving team collaboration and adapting to dynamic work environments. Cured, tenderized and preserved meat products to create diverse product offering. Monitored inventory to reduce spoilage and maintain accuracy. Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Head Butcher & Meat Smoker
Hyatt Hotels Corp
02.2015 - Current
- Supervised daily meat production operations, ensuring adherence to quality and safety standards.
- Trained and mentored junior butchers in cutting techniques and meat preparation processes.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Collaborated with culinary teams to develop innovative menu items featuring specialty meats.
- Conducted regular quality assessments to maintain high product standards and customer satisfaction.
- Streamlined workflows to enhance efficiency in meat processing and service delivery.
- Developed training programs focused on best practices for handling and preparing various meats.
- Established supplier relationships to source high-quality products while managing costs effectively.
- Increased sales by creating appealing meat displays and ensuring product freshness.
- Maintained a safe work environment through regular equipment maintenance and staff training in safety protocols.
- Managed daily operations of the butcher shop, including scheduling, payroll, and budgeting responsibilities.
- Fostered an inclusive work environment that encouraged collaboration among staff members from diverse backgrounds.
- Increased team productivity through effective delegation of tasks based on individual strengths and areas of expertise.
- Generated repeat business by building rapport with customers through personalized service and attention to detail.
- Implemented ongoing training programs for butchers to stay current on industry trends and best practices in meat processing techniques.
- Provided exceptional service to customers, answering questions, offering recommendations, and fulfilling special orders.
- Contributed to higher profits with innovative marketing strategies aimed at attracting new clientele.
- Reduced waste by implementing proper inventory management and ordering procedures.
- Enhanced customer satisfaction by providing expert knowledge on meat selection and preparation techniques.
- Wrapped meat produce to maintain quality, freshness and condition.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Placed orders for supplies and raw materials to keep necessary items available.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Received and inspected meat deliveries to verify quality and safety of products.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Adjusted machine settings to accommodate different cuts of meat.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
Sous Chef
Lukes Restaurant
01.2008 - 08.2016
- Supervised kitchen staff, ensuring adherence to health and safety regulations.
- Developed and executed seasonal menu offerings, enhancing dining experience.
- Collaborated with executive chef on inventory management and food cost control.
- Trained junior chefs in advanced cooking techniques and presentation standards.
- Implemented quality control measures, improving dish consistency and flavor profiles.
- Coordinated kitchen operations during high-volume service periods to optimize efficiency.
- Researched current culinary trends, integrating innovative dishes into existing menu.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Chef Manager
Seed Restaurant
04.2012 - 12.2015
- Oversaw kitchen operations, ensuring compliance with food safety and sanitation standards.
- Developed and implemented seasonal menus, enhancing customer satisfaction and dining experience.
- Trained and mentored culinary staff, fostering skill development and teamwork in high-pressure environments.
- Managed inventory control processes, optimizing supply chain efficiency and reducing waste.
- Streamlined kitchen workflows, improving service speed and overall operational efficiency.
- Conducted regular quality assurance checks on dishes served, ensuring consistency in taste and presentation.
- Led cost management initiatives, analyzing budgetary constraints while maintaining culinary excellence.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
Head Butcher
Chase Park Plaza Hotel
09.2005 - 03.2014
- Supervised daily operations of butcher shop, ensuring high standards of meat preparation and presentation.
- Trained and mentored junior butchers on cutting techniques and safety protocols.
- Developed inventory management system to optimize stock levels and reduce waste.
- Coordinated with kitchen staff to fulfill meat orders for large-scale events effectively.
- Implemented quality control measures to maintain freshness and compliance with health regulations.
- Streamlined workflow processes, enhancing efficiency in meat processing and distribution.
- Established supplier relationships to source premium quality cuts at competitive prices.
- Conducted regular training sessions on advanced butchering skills and safety practices for staff development.
- Ensured compliance with local health regulations through regular inspections and strict adherence to sanitation guidelines.
- Mentored new butchers on proper cutting techniques, product handling, and customer service skills.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Adhere to safety and cleanliness standards and maintained equipment.
- Identified cuts of meat, grading and pricing accordingly.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Cut meats to customer specifications and answered questions about specialty products.
- De-boned and ground meat to prepare cuts and portions for sale.
- Maintained a safe work environment through regular equipment maintenance and staff training in safety protocols.
- Managed daily operations of the butcher shop, including scheduling, payroll, and budgeting responsibilities.
- Fostered an inclusive work environment that encouraged collaboration among staff members from diverse backgrounds.
- Increased team productivity through effective delegation of tasks based on individual strengths and areas of expertise.
Education
No Degree - Culinary
Southern University At New Orleans
New Orleans05-1998
High School Diploma -
Rabouin High School
New Orleans, LA05-1996
Skills
- Streamlined workflow efficiency by implementing proper inventory management and storage practices
- Customer service
- Meat weighing and labeling
- Customer service abilities
- Concentration
- Food safety
- Safe food handling
- Safety practices
- Deboning meat
- Management
- Sanitation procedures
- Sanitation practices
- Meat inspection
- Food presentation
- Meat cutting
- Product presentation
- Efficient precision
- Inventory processing
- Meat preparation
- Supplies maintenance
- Waste reduction
- Temperature control
- Machinery maintenance
- Wood-fire smoking
- Portion sizing
- Multitasking and prioritization
- Food safety oversight
- Weighing, measuring & estimating
- Purchasing stock
- Processing equipment proficiency
- Following regulations
- Storage temperature monitoring
- Meat packaging
- Teamwork and collaboration
- Time management
- Attention to detail
- Cleaning and sanitizing
- Multitasking Abilities
- Reliability
- Excellent communication
- Active listening
- Adaptability and flexibility
- Verbal and written communication
- Knife skills
- Meat curing and preservation
Accomplishments
- Awarded and was recognized as "Employee of the Month" in 2024 for exceptional, For Going Above and Beyond.
- Acknowledged for extraordinary service by supervisors and clients.
- Managed and oversaw the training and hiring of various meat-processing employees.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- ServSafe Food Handler
- Butcher, Hyatt Regency - 12 years
Additional Information
Contact Info-
504-405-9612 cell
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Butcher & Meat Smoker
Hyatt Hotels Corp
02.2015 - Current
Chef Manager
Seed Restaurant
04.2012 - 12.2015
Sous Chef
Lukes Restaurant
01.2008 - 08.2016
Head Butcher
Chase Park Plaza Hotel
09.2005 - 03.2014
No Degree - Culinary
Southern University At New Orleans
High School Diploma -
Rabouin High School