Dylan Beausoleil
French Lick,IN
Summary
Dynamic culinary professional with extensive experience at French Lick Hotel, excelling in food preparation and customer service. Proven ability to enhance menu offerings and streamline kitchen operations, resulting in increased customer satisfaction. Skilled in food handling and training new staff, fostering a collaborative environment that prioritizes quality and efficiency.
Overview
6
6
years of professional experience
Work History
Cook 2
French Lick Hotel
French Lick
02.2024 - Current
- Prepared and cooked a variety of menu items following standardized recipes.
- Maintained cleanliness and organization of kitchen workspace to ensure compliance with health regulations.
- Assisted in inventory management by tracking ingredient levels and notifying suppliers for reorders.
- Collaborated with kitchen staff to streamline food preparation processes and improve service efficiency.
- Monitored cooking times and temperatures to guarantee quality control of dishes served.
- Adapted quickly to changing menus and dietary requirements, ensuring all guest needs were met promptly.
- Trained new team members on kitchen procedures, safety protocols, and equipment usage.
- Developed creative daily specials that enhanced customer satisfaction and increased repeat business.
- Managed opening and closing shift kitchen tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Prepared and served various food items in fast-paced Type environment.
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Planned menus for different events, seasons and customer requests.
- Suggested actionable improvements to streamline training procedures.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- 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.
Cook 3
French Lick Hotel
French Hotel
03.2023 - 02.2024
- Supervised kitchen staff during peak service hours, ensuring efficient food preparation and delivery.
- Trained new cooks on equipment usage, safety protocols, and standard operating procedures.
- Monitored inventory levels, placing orders to maintain stock of essential ingredients and supplies.
- Collaborated with management to develop daily menus that meet guest preferences and dietary needs.
- Supervised kitchen team to ensure high-quality food preparation and presentation.
- Trained new staff on food safety standards and proper cooking techniques.
- Managed inventory levels and ordered supplies to maintain operational efficiency.
- Collaborated with management to develop seasonal menu items based on customer feedback.
- Implemented streamlined workflows to enhance kitchen productivity during peak hours.
- Conducted regular quality checks to ensure compliance with health regulations.
- Assisted in scheduling shifts and coordinating team responsibilities for optimal coverage.
- Resolved customer complaints promptly, ensuring positive dining experiences at the park.
- 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.
Big Splash
Cook
French Lick, IN
12.2021 - 02.2023
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Organized and detail-oriented with a strong work ethic.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked flexible hours across night, weekend, and holiday shifts.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Strengthened communication skills through regular interactions with others.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Cook
Dairy Queen Grill & Chill
French Lick, IN
03.2021 - 11.2021
- Developed system for inventory management, reducing waste and cutting costs.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Streamlined food preparation process, increasing kitchen productivity.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
Cook
Big Splash Water Park
French Lick , Indiana
07.2020 - 02.2021
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
Cook
River Falls
Woonsocket, RI
06.2019 - 05.2020
- 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.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Education
High School Diploma -
Springs Valley High School
French Lick, IN05.2021
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife skills
- Sanitation
- Supply restocking
- Surface cleaning
- Hospitality and service industry background
- Kitchen equipment operation and maintenance
- Sanitation practices
- Grilling
- Contamination prevention
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Portion control
- Food handler certification
- Hospitality service expertise
- Order verification
- Beautiful presentation of food
- Sauce making
- Ingredients measuring
- Allergen awareness
- Culinary creativity
- New hire training
- Nutrition awareness
- Effective planner
- Food spoilage prevention
- Event catering
- Recipes and menu planning
- Ingredient selection
- Order delivery practices
- Food presentation talent
- Menu planning
- Food pairing
- Fine dining
- Recipe development
- Operations management
- Food trends awareness
- Extensive catering background
- Ingredient inspection
- Garnishing techniques
- Pastry making
- OSHA
- Food costing
Timeline
Cook 2
French Lick Hotel
02.2024 - Current
Cook 3
French Lick Hotel
03.2023 - 02.2024
Big Splash
Cook
12.2021 - 02.2023
Cook
Dairy Queen Grill & Chill
03.2021 - 11.2021
Cook
Big Splash Water Park
07.2020 - 02.2021
Cook
River Falls
06.2019 - 05.2020
High School Diploma -
Springs Valley High School