Dorian Grant
Palm Bay,FL
Summary
Leader skills often managed the entire kitchen, from dishwasher to the cooks.
Banquets of 600 to 1000 people
Knowledge of pertinent codes, regulations, food safety law, handling policies and procedures. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.
Talented Chef with 16 years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for challenging role in culinary management.
Overview
16
16
years of professional experience
1
1
Food protection manager
1
1
Certfied Dietary Manager
Work History
Director of Food and Nutrition Services
Kissimmee Nursing And Rehabilitation Center
03.2023 - Current
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Motivated staff to perform at peak efficiency and quality.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Banquet Chef
Hilton
09.2022 - 03.2023
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Grilled, roasted, baked, and performed other cooking techniques to produce high-volume meals.
- Recognized quality standards in vegetables, fish, dairy, and meat products and selected and used freshest ingredients to prepare menu items.
- Managed production by adhering to preparation, plating, and presentation standards and following safety regulations to deliver top-quality food.
- Ordered food and supplies used to prepare meals for 600 people
Lead Line Cook
Indian River Colony Club
10.2021 - 07.2022
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared an average of 160 orders each shift.
- Handled portion control activities according to specified instructions provided by chef.
- Grilled meats and seafood to customer specifications.
- Collaborated with other personnel to produce and modify menus and selections.
- Collaborated with staff members to create meals for large banquets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Kitchen Supervisor
Alice Blue
05.2021 - 10.2021
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Kitchen Shift Supervisor
Westin Medical Center
01.2020 - 05.2021
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Created efficient work schedules for each team member to maintain deadlines and fully staff shifts.
- Monitored workshop work flow for over 50 employees.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Executive Sous
Artista Rosso Market
08.2018 - 03.2019
- Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes
- Outlined all steps for producing special menu items
- Monitored dining rooms for seating availability, service, safety and well-being of guests
- Offered product samples, answered questions and helped customers find items
- Processed credit cards, checks, gift cards and coupons
- Established new menu of vegan-friendly, whole grain pastry items
- Mixed, proofed, shaped and baked dough for baguette's, bagels and other breads
- Decorated cakes, cupcakes, cookies and special occasion trays
- Created unique daily specials to drive business growth
- Authored job processes and procedures to improve task prioritization and completion
- Successfully led key projects which resulted in 20% income
Executive Sous/manger
Hanksbar austin
12.2017 - 08.2018
- Oversaw and directed kitchen staff of 40 and individual position assignments
- Verified compliance in preparation of menu items and customer special requests
- Monitored line work processes to ensure consistency in quality, quantity, and presentation
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Incorporated customer feedback in experimentation and creation of new signature dishes
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Reported on weekly sales to management
- Planned and directed food preparation in fast-paced environment
- Developed full, tasting, and special events menus
- Updated daily logs, computer tracking systems and other relevant documentation
Line Cook
W Austin
12.2016 - 05.2018
- Worked closely with Executive chef and Sous Chef to create dynamic entrees for large banquets, including fine dining and upscale events for up to 1000 people
- Prepared various local and seasonal specialties for 200 table restaurant
- Incorporated customer recommendations and feedback to experiment with new dish creations
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
Line/Banquet Cook
AT&T Executive Education and Conference Center
01.2017 - 07.2017
- Made sure that products were produced on time and are of good quality
- Achieved and exceeded performance, budget and team goals
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
- Decorated and merchandised quality bakery goods
- Monitored quality, presentation and quantities of plated food across line
- Reduced food costs by 5% by expertly estimating purchasing needs and buying through approved suppliers
Education
Associate of Arts - hospitably management
Augusta Escoffier School of Culinary Arts
Austin, TX2019
Associate of Arts - business administration
Florida Institute Of Technology
Melbourne, FL2017
Skills
- Beautiful presentation of food
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Extensive catering background
- Food preparation techniques
- Special Needs
- Food Spoilage Prevention
- Sanitation
- Recipe Creation
- Management
- Craftsmanship
- Nutritional Health
- Food Service Team Development
- Lifestyle Counseling
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Certification
- SafeServ certification: Food Handling
- OSHA certification: Food Handling
- OSHA certification: HACCP Certification
- Licensed Certified Dietary manager
Quote
Success is often achieved by those who don’t know that failure is inevitable.
Coco Chanel
Timeline
Director of Food and Nutrition Services
Kissimmee Nursing And Rehabilitation Center
03.2023 - Current
Banquet Chef
Hilton
09.2022 - 03.2023
Lead Line Cook
Indian River Colony Club
10.2021 - 07.2022
Kitchen Supervisor
Alice Blue
05.2021 - 10.2021
Kitchen Shift Supervisor
Westin Medical Center
01.2020 - 05.2021
Executive Sous
Artista Rosso Market
08.2018 - 03.2019
Executive Sous/manger
Hanksbar austin
12.2017 - 08.2018
Line/Banquet Cook
AT&T Executive Education and Conference Center
01.2017 - 07.2017
Line Cook
W Austin
12.2016 - 05.2018
Associate of Arts - hospitably management
Augusta Escoffier School of Culinary Arts
Associate of Arts - business administration
Florida Institute Of Technology
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