Drayon McMillan
Seminole,FL
Summary
Hard-working candidate ready to contribute solid effort as a team member. Thorough and highly organized with excellent communication skills, offering many years of experience in the industry. Experience including grand banquet facilities, festivals, hotels, upscale and privately owned businesses.
Overview
19
19
years of professional experience
Work History
Line
The Conch Republic Raw Bar And Grille
04.2023 - 02.2024
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Assisted in inventory management by tracking supplies and placing orders as needed.
- Maintained portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
General Labor Worker
Labor Finders
11.2020 - Current
- Flagger- for manual traffic control during construction.
- Forklift Operator- loaded, unloaded and moved material to and from storage and production areas.
- Performed general warehouse, construction, maintenance cleaning tasks.
- Put together material and parts for orders. Worked assembly line quickly and efficiently.
- Used measuring tools, saws, power drills, caulking, and window instillation for home repair.
- Performed quality control checks on finished products to ensure adherence to company standards before shipping them out for delivery.
- Loaded, unloaded, and moved material to and from storage and production areas.
- Restocked items on shelves and bins to keep inventory available.
- Loaded and unloaded materials onto trucks and trailers.
- Adhered to company policies, safety procedures, and performance standards.
Buffet Cook - Server
Florida State
03.2018 - 04.2020
- Prepared and served over 1000 meals each day.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Cooked meals according to administrative policies, health code regulations and food service standards.
Personal Chef
The Flower Boutique B&B
10.2012 - 07.2017
- Developed recipe inventory to offer meal options for variety of tastes and needs.
- Inventoried food ingredients and supply stock to prepare meals for guest.
- Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
- Coordinated food service schedule. Developed menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Prepared and served gourmet meals for couples- breakfast, lunch, and dinner options complied with diet requests and special accommodations.
- Closed for Business
Event Manager & Marketing
Links Multimedia
01.2011 - 06.2012
- Hired and cross-trained staff members for various event-specific functions.
- Managed event planning, booking and promotions. Mass emailed various promotion ads to generate awareness. Assisted graphic designer with creating ads.
- Fulfilled contractual obligations for day of event coordination.
- Booked Food Vendors to compliment event theme and selected musical or guest entertainment.
- Event completed, work concluded.
Banquet Sous Chef
The Metropolitan Resort, Radisson Hotel
03.2009 - 01.2011
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting, and special events menus. Plated every dish with attractive flair to meet strict restaurant standards.
- Responsible for restaurant line production, preparation, misuse, and storage of food.
- Trained and managed kitchen personnel and supervised all culinary activity.
- Maintained food quality standards by checking deliveries to verify product quality and quantity.
- Layoff / New Management / Reconstruction
Consultant Banquet / Executive Chef Apprentice
Ramada Plaza Hotel
08.2008 - 02.2009
- Collaborated with Executive Chef to create meals for large Holiday Banquets.
- Created Banquet Recipe Book based on Executive Chefs hands-on cooking techniques and recording measurements.
- Assisted with developing recipes, food preparation, and cooking of Breakfast, Brunch, and Dinner Buffets.
- Project Complete / Relocation.
Executive Sous Chef Assistant / First Line Cook
Intercontinental Hotel, Holiday Inn
01.2007 - 01.2008
- Assisted with banquet event preparation, and plating of food.
- Cross trained line staff for sauté, broiler, expo, and fry stations.
- Ordered, received, and stored all kitchen inventory products.
- Layoff / New Owner / Relocation
Line Chef
Gullivers Tavern, Foxy Lady
01.2005 - 01.2007
- Followed recipes and food presentation standards.
- Worked all stations alone - salad, sauté, broiler, expo, fry, dessert and dishwasher.
- Opened and closed the kitchen
- Cleaned kitchen counters, refrigerators and freezers. Assisted with routine stock rotation to keep ingredients fresh.
- Placed orders to restock items before supplies ran out.
- Layoff / Relocation
Education
Certified - Forklift Driving
Forklift Operating
Largo, FL03.2021
Certified - Food Safety
ServSafe Food Handers
Seminole, FL08.2023
Cerified - Mixology
Providence School of Bartending
Providence, RI1999
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI1999
Associate of Science - Business Administration
Berkeley College
New York, NY1996
Skills
- Team Player
- Customer Service
- Attention to Detail
- Time Management
- Superior Work Ethic
- Safety-First Mentality
- Willingness to Learn
- Verbal Communication
- Punctual and Dependable
- Ability to Skillfully Multitask
- Team Coordination and Oversight
- Knife, Prep, Cooking, Measurements
Timeline
Line
The Conch Republic Raw Bar And Grille
04.2023 - 02.2024
General Labor Worker
Labor Finders
11.2020 - Current
Buffet Cook - Server
Florida State
03.2018 - 04.2020
Personal Chef
The Flower Boutique B&B
10.2012 - 07.2017
Event Manager & Marketing
Links Multimedia
01.2011 - 06.2012
Banquet Sous Chef
The Metropolitan Resort, Radisson Hotel
03.2009 - 01.2011
Consultant Banquet / Executive Chef Apprentice
Ramada Plaza Hotel
08.2008 - 02.2009
Executive Sous Chef Assistant / First Line Cook
Intercontinental Hotel, Holiday Inn
01.2007 - 01.2008
Line Chef
Gullivers Tavern, Foxy Lady
01.2005 - 01.2007
Certified - Forklift Driving
Forklift Operating
Certified - Food Safety
ServSafe Food Handers
Cerified - Mixology
Providence School of Bartending
Associate of Arts - Culinary Arts
Johnson & Wales University
Associate of Science - Business Administration
Berkeley College
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