Summary
Work History
Education
Skills
Timeline
Generic

Dwayne Stephenson

Bar Harbor

Summary

Culinary professional known for high standards and exceptional results in kitchen. Extensive experience in preparing and presenting diverse dishes. Strong focus on team collaboration and flexibility, ensuring consistent quality and innovation in every meal.

Work History

Cook

Sandals Dunns River Resort
Ocho Rios
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.

Cook

Ritz Carlton Hotel
Dallas, TX
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Cook Shift Leader

Royal Plantation Resort
Ocho Rios
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
  • Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained food safety and sanitation standards.
  • Managed opening and closing shift kitchen tasks.

Line Cook

Orchid Island Golf & Beach Club
Orchid Island
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Cook

Sunday River Resort
Bethel, ME
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Line Cook

Stewman's Lobster Pound
Bar Harbor, ME
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Improved team morale and productivity through effective communication and collaboration.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Grilled meats and seafood to customer specifications.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Line Cook

Opal Sands Resort
Clearwater Beach, FL
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Developed innovative, creative menu items and recipes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Improved team morale and productivity through effective communication and collaboration.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Assisted in developing new menu items to reflect restaurant's style and standards.

Education

Associate of Arts - Food & Beverage Management

Olympia Institute
Montego Bay
05-2008

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Teamwork and collaboration
  • Staff training
  • Labor management
  • Time management
  • Regional cuisine
  • International cuisine
  • Team collaboration
  • Problem-solving

Timeline

Cook

Sandals Dunns River Resort

Cook

Ritz Carlton Hotel

Cook Shift Leader

Royal Plantation Resort

Line Cook

Orchid Island Golf & Beach Club

Line Cook

Sunday River Resort

Line Cook

Stewman's Lobster Pound

Line Cook

Opal Sands Resort

Associate of Arts - Food & Beverage Management

Olympia Institute

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Dwayne Stephenson
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