Summary
Overview
Work History
Education
Skills
Additional Information
References
Timeline
Generic

Drew Burnett

Clarksville,TN

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

1
1
year of professional experience

Work History

Sous Chef

Shelby's Trio
08.2023 - Current
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food and labor costs to verify budget targets were met.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling for BOH personnel

Line Cook

TKC Holdings
07.2023 - 08.2023
  • ServSafe Certified
  • Worked with extensive regulations uncommon outside of correctional institution food service companies
  • Maintained food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Worked with inmates to ensure safety and quality standards are maintained
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Consistently prepared 400-500 servings per item

Senior Cook

Sodexo
08.2022 - 08.2023
  • Coordinated with team members to prepare orders on time; ensuring deadlines were met.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained accurate log information consistently; temp, servings, waste, etc.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Planned promotional menu additions.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Worked brunch and dinner services alone on Sundays; which serves 300-600 people.
  • Prepared 250+ servings for 11 different dishes daily; multitasking as efficiently as possible.

Education

Associate of Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts
Boulder, CO
09.2023

Skills

  • Cooking Procedures
  • Safety and Sanitation Standards
  • Food Plating and Presentation
  • Food Production Management
  • Improvement Plans
  • Food and Labor Cost
  • Performance Improvement
  • Streamlining Processes
  • Menu Planning
  • Production Preparation

Additional Information

Held Vice President and Interim President for College of Republicans at APSU; raised enrollment from 4 members to 35 during one semester.


References

Patrick Warren: 20+ years experience in food service industry, APSU executive chef, and director of culinary operations. 

Phone Number: 417.758.9118 

Gisela Warren: 7 years experience in food service industry, catering supervisor. 

Phone Number: 417.434.6345 



Timeline

Sous Chef

Shelby's Trio
08.2023 - Current

Line Cook

TKC Holdings
07.2023 - 08.2023

Senior Cook

Sodexo
08.2022 - 08.2023

Associate of Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts

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