Lucas Riddell
Celina,TX
Summary
Adept at streamlining kitchen operations and enhancing team performance, I significantly reduced food waste at Boom, reflecting my strong problem-solving abilities and commitment to sustainability. My expertise in food safety and knack for fostering collaborative environments have consistently elevated dining experiences, showcasing my attention to detail and leadership skills.
Overview
2025
2025
years of professional experience
Work History
Line Cook
Snooze AM Eatery
- 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 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.
- 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.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
Chef
Sclafanis
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Line Cook
Yolk
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Sous Chef
Boom
McKinney, TX
07.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Education
High School Diploma -
New Smyrna Beach High
New Smyrna Beach, FLSkills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Reliable and trustworthy
- Professional attitude
- Active listener
- Food preparation
- Problem-solving
- Food safety knowledge
- Team coordination
- Food safety
- Cleanliness standards
- Kitchen sanitization
- Kitchen station setup
- Knife skills
- Kitchen sanitation
- Following cooking methods
- Deep fryer operation
- Quality control
- Kitchen organization
- Kitchen operations
- Line management
- Grilling techniques
- Ingredient preparation
- Workload management
- Food safety standards
- Server communication
- Meat cutting
- Frying techniques
- Food presentation
- Food plating
- Inventory management
- Food storage
- Portion control
- Equipment maintenance
- Food storage procedures
- Stock rotation
- Crew training
- Menu item memorization
- Portioning
- Back of house operations
- Line station oversight
- Supply management
- Sautéing techniques
- Prep work
Languages
Spanish
Elementary
Timeline
Sous Chef
Boom
07.2024 - Current
Line Cook
Snooze AM Eatery
Chef
Sclafanis
Line Cook
Yolk
High School Diploma -
New Smyrna Beach High