Dwayne Gordon
Pittsboro,NC
Summary
Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. I'm a hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
Overview
17
17
years of professional experience
Work History
Chef
Tortuga Jacks
09.2022 - 10.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Sous Chef
Westin Hotel
10.2020 - 12.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
Oaks On The River
03.2022 - 10.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Sous Chef
Wharf
02.2015 - 12.2020
- 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.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
Firefighter
DoD Navy
01.2007 - 02.2015
- Responded to emergency medical calls to perform lifesaving procedures and other emergency medical services.
- Drove and operated structural pumpers, tankers, ladders, and service vehicles to aid in rescue operations.
- Operated fire hoses, hydrants and extinguishers to eliminate fire and prevent from spreading.
- Collaborated with other emergency responders on scene to establish adequate fire suppression.
- Documented emergency calls and equipment maintenance to enable tracking history and maintain accurate records.
- Participated in physical fitness and training programs to maintain preparedness and stamina for fire rescues.
Education
Associate Degree - Arts And Business
Montego Bay Community College
Jamaica07.2006
Skills
- Cost Control
- Resource Management
- Menu Development
- Business Management
- Staff Coordination
- Meal Preparation
- Signature Dish Creation
- Vendor Relations
- Equipment Maintenance
- Operations Management
- Menu Supervision
- Banquets and Catering
- Effective Communications
- Food Safety and Sanitation
- Food Inventories
- Made-To-Order Meals
Accomplishments
- Recognized for best summer program with Regal hospitality.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Prepared 12 meals, including appetizers and desserts, for high-volume catering event.
- Awarded 2nd place in The taste of Glynn competition for best comfort food and plating.
Timeline
Chef
Tortuga Jacks
09.2022 - 10.2023
Executive Sous Chef
Oaks On The River
03.2022 - 10.2022
Executive Sous Chef
Westin Hotel
10.2020 - 12.2022
Sous Chef
Wharf
02.2015 - 12.2020
Firefighter
DoD Navy
01.2007 - 02.2015
Associate Degree - Arts And Business
Montego Bay Community College