Donald Harrison
Cave Creek,AZ
Summary
I speak two languages English and Spanish am highly knowledgeable in most cooking techniques from fine dining to short order cooking to preparation and execution. i enjoy farm to table scratch made ingredients and understand the need and the usage of ready made products availability. i have learned time management on every position offered in any kitchen i cook in from dish pit to line cook to Head chef demands. i am enthusiastic and fun to work with. i am passionate about my career as a chef. i am not afraid to work long hours
Overview
9
9
years of professional experience
Work History
Crew Leader
Loyal Order Of the Moose Mazys Cafe
Apache Junction, AZ
04.2022 - 06.2023
- Mentored newly hired crew members to prepare each for job roles.
- Established and maintained professional working relationships with employees.
- Delegated daily tasks to team members to optimize group productivity.
- Managed multiple employees in various job tasks throughout phases of project completion.
- Monitored task completion to meet company standards for performance.
- Organized crew placement per job function when assigning work.
- Settled issues among crew members by addressing problems immediately and mediating disagreements.
- Inspected cleanliness, organization and safety of job sites after every shift.
- Enforced safety mandates and OSHA restrictions with good leadership skills.
- Supervised project contributions to meet organizational deadlines and expectations.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Suggested changes in working conditions and use of equipment to increase crew efficiency.
- Completed minor adjustments and repairs to assigned equipment.
- Monitored and evaluated performance of crew members, providing feedback and coaching as needed.
- Trained new hires on job duties, safety protocols, and company policies.
- Ensured compliance with all health and safety regulations.
- Inspected equipment for proper operation before use by crew members.
- Implemented cost saving measures to reduce expenses while maintaining quality standards.
- Organized inventory of supplies necessary for job completion; ordered additional materials when needed.
- Participated in hiring process for new employees; conducted interviews and reference checks as needed.
- Responded promptly to customer inquiries concerning services provided by the crew.
- Worked productively as lead or helping team member to drive customer satisfaction.
- Gained independent working skills and guided and mentored less experienced team members.
- Performed demanding physical work over extended periods and modeled positive attitude.
- Displayed high standards for quality workmanship and routinely double-checked work.
- Operated equipment with strong focus on safety and ground communication.
Sous Chef
American Legion Post 275
Mesa, AZ
09.2020 - 03.2022
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Determined schedules and staff requirements necessary to prepare and plate food.
Head Chef
Indigo Fusion/Grand Rounds Brew Company
Rochester, MN
06.2014 - 06.2016
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Liaised with 39 vendors to purchase optimal recipe ingredients at cost-effective rates.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Coordinated with 39 suppliers to negotiate favorable prices on bulk purchases of food items.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Organized special events such as banquets or catering services when required.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Distributed food to service staff for prompt delivery to customers.
Education
Some College (No Degree) - Restaurant And Culinary Management
Maricopa Community Colleges - Scottsdale Community College
Scottsdale, AZSkills
- knife skills
- sense of urgency
- proficient punctuation
- follows orders, takes direction
- finds solutions to every problem
- 25 years restaurant kitchen experience
- Staff Support
- Job Planning
- Quality Control
- Schedule Planning
- New Hire Training
- Crew Scheduling
- Employee Management
- Work Order Management
- Job Site Evaluation
Languages
English
Full Professional
Spanish
Professional
Accomplishments
- Created highly effective new program that significantly impacted efficiency and improved operations.
- Consistently maintained high customer satisfaction ratings.
Timeline
Crew Leader
Loyal Order Of the Moose Mazys Cafe
04.2022 - 06.2023
Sous Chef
American Legion Post 275
09.2020 - 03.2022
Head Chef
Indigo Fusion/Grand Rounds Brew Company
06.2014 - 06.2016
Some College (No Degree) - Restaurant And Culinary Management
Maricopa Community Colleges - Scottsdale Community College
Similar Profiles
Brianna HollettBrianna Hollett
Bartender at Loyal Order of the Moose LodgeBartender at Loyal Order of the Moose Lodge
Mariah ConleyMariah Conley
Bartender at Loyal Order Of Moose 1626Bartender at Loyal Order Of Moose 1626
Jo WinchelJo Winchel
Bartender at Loyal Order Of The Moose Lodge 2073Bartender at Loyal Order Of The Moose Lodge 2073