DOMINIQUE HENDERSON

• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
• Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
• Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.

• Handling inventory and placing orders for delivery.

• Supervised and developed our line cooks
• Maintained the sanitary needs and safety guidelines of our kitchen
• Supervised the prep and execution of all food leaving the kitchen
• Conducted regular line checks to assure the line was running smoothly
• Experienced in all areas of our kitchen
• Regularly table touched to interact with guests and assure the quality of the product that they received.

• Evaluated staff performance regularly, offering constructive feedback designed to promote growth within their roles.
• Managed scheduling and workload distribution, maximizing productivity without overwhelming team members or compromising quality of work.
• Achieved high levels of customer satisfaction with consistent attention to detail and effective communication skills.
• Established clear expectations for team members, fostering a positive work environment through open communication and accountability.
• Adapted quickly to changing business needs, ensuring the operations team was always prepared for any shifts in demand or industry trends.

• Experienced in all stations on the Line
• Ran line checks regularly to confirm properly maintained levels of stock and to check the sanitary needs of the line
• Checked on the needs of fellow line cooks
• Ran expo to get food out to guests quickly and efficiently.

• Worked with Executive Sous Chef and Sous Chefs to assist with managing inventory
• Executed preparation, presentation, safety and sanitation to keep the kitchen running efficiently
• Helped keep fellow associates motivated
• Worked with the Senior members of management to make sure quality expectations are met in food preparation and presentation
• Helped maintain the standard for food quality, sanitation, and plating.

• Responsible for Inventory, receiving produce, and keeping track of inventory
• Experienced in cutting, sauté, broiling, frying, cooking poultry, cooking meat, vegetables, soups, salads, and more
• Maintained the sanitary needs for the Line and throughout the kitchen
• Helped prepare foods in a timely manner to maintain efficiency throughout the day
• Conducted regular line checks to assure the line was running smoothly
• Monitored all line cooks to be prepared for service and maintaining pace with the flow of orders.