Echo P. Cummings
Gaia
Hanalei,HI
2027
years of professional experience
Seasoned Lead Cook with a robust background in kitchen management and large-scale food preparation, notably in my Culinary Cooking Industry Expert in food inventory management and employee supervision, I excel in creating menus that cater to allergen safety and spoilage prevention. My leadership significantly enhances team efficiency and food quality, with a keen focus on innovative recipe development. Entry-level head cook with well-established knowledge of sauteing and grilling. Looking to bring further success to organization by applying well-developed skill set and proactive demeanor.
Work History
Executive Sous Chef
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and refined seasonal menu items, enhancing culinary offerings and guest experiences.
- Collaborated with executive chef to manage inventory levels and control food costs effectively.
- Trained junior chefs on cooking techniques and station management, fostering skill development.
- Streamlined kitchen operations by optimizing workflows and reducing preparation times without sacrificing quality.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Sous Chef
- Assisted in menu development and execution, ensuring high-quality culinary standards.
- Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
- Monitored food inventory and conducted regular quality checks on ingredients.
- Trained junior kitchen staff on food preparation techniques and safety protocols.
- Implemented portion control measures to optimize ingredient usage and reduce waste.
- Coordinated with front-of-house staff to ensure timely service delivery for customers.
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Kitchen Manager
- Oversaw daily kitchen operations, ensuring adherence to food safety and sanitation standards.
- Managed inventory control, reducing waste through efficient stock rotation practices.
- Developed training programs for kitchen staff, enhancing skill levels and team performance.
- Streamlined food preparation processes, improving service speed without compromising quality.
- Collaborated with vendors to source high-quality ingredients, maintaining menu standards and availability.
- Conducted regular performance evaluations, providing constructive feedback and fostering career growth for team members.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
Sous Chef
1 Year 8 Months- Oversaw the preparation of meals for special events and catering functions.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Trained kitchen workers on culinary techniques.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
Kitchen Manager
8 Months- Led team in high-pressure environments, ensuring timely delivery of orders.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Trained kitchen workers on culinary techniques.
- Kept stations stocked and ready for use to maximize productivity.
- Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Ordered and maintained inventory of kitchen supplies and food materials.
- Collaborated with management to design menus and special dishes.
Lead Line Cook
1 Year 4 Months- Opening and closing the pantry, grill, fry, and sauté, etc.
- Prepping cold and hot foods for breakfast and lunch rush.
- Bacon, rice, poultry, proteins, vegetables, seafood, etc.
- Prepare soup of the week and daily specials for breakfast and lunch
- Prepping for next day breakfast and lunch menu
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Kitchen Manager
1 Year 4 Months- Maintained accurate records of food costs, consumption, and wastage.
- Oversaw the preparation of meals for special events and catering functions.
- Scheduled kitchen staff shifts and managed workload distribution.
- Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Trained kitchen workers on culinary techniques.
- Kept stations stocked and ready for use to maximize productivity.
- Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
- Implemented food quality specifications through menu planning, plate presentation, and quality checks.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
Line Cook
4 Years 1 Month- Prioritized and organized tasks to efficiently accomplish service goals.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked with cross-functional teams to achieve goals.
- Operated a variety of machinery and tools safely and efficiently.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Stocked and restocked kitchen supplies as needed.
- Set up and performed initial prep work for soups, sauces and salads.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Pantry/Line Cook
3 Years 4 Months- Maintained clean and orderly appearance throughout kitchen and dining area.
- Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
- Assisted cooks and other food prep workers with preparation of other menu offerings as traffic flow and staff presence required.
- Kept thorough inventory records of cold cuts, refrigerated meats, bread, vegetables, desserts and other cold items to log expiration dates and assist in maintaining full stock of fresh items.
- Restocked items in fridges and freezers throughout shift, using discretion in assembly of premade items to maintain sufficient stock while minimizing risk of waste.
Prep Cook
6 Months- Prepared sauces, dressings, and soups
- Marinades for poultry, seafoods, meats and vegetables
- Kept the kitchen area clean at all times during shifts.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
Pantry / Line Cook
2 Years 1 Month- Prep pantry station for dinner
- Salads, Dressings , Desserts, Seafoods
- Prep for banquet parties
- Clean and close station
Line Cook
1 Year 4 Months- Performed workstation prep prior to shift start.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Made meals in accordance with company standards and requirements.
- Trained new team members on proper meat and vegetable preparation techniques.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Communicated effectively with other staff members regarding orders and menu changes.
Sauté Cook
1 Year- Prepared a variety of ingredients such as meats, vegetables, and starches for sautéing according to recipes.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Trained and mentored new sauté cooks on proper cooking techniques, food safety protocols, and kitchen etiquette.
- Performed workstation prep prior to shift start.
- Made meals in accordance with company standards and requirements.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Executed proper techniques when preparing menu item ingredients.
- Sautéed proteins such as chicken, beef, pork, seafoods, and tofu with various sauces or marinades to order specifications.
Pantry/Line Cook
1 Year 5 Months- Followed health and safety regulations when handling food items.
- Made meals in accordance with company standards and requirements.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Monitored stock levels of all pantry items and placed orders as needed.
- Checked completed orders for correct quantity and quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Set up work stations prior to opening to minimize prep time.
- Made sandwich sauces, salad dressings and other special condiments following restaurant recipes and safe food handling procedures.
Pantry Cook
1 Year 5 Months- Set up workstations quickly with required mise en place before service began.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Replenished food items from inventory and rotated ingredients.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Trained new pantry cooks on proper techniques for preparing ingredients for dishes.
- Performed workstation prep prior to shift start.
- Kept thorough inventory records of cold cuts, refrigerated meats, bread, vegetables, desserts and other cold items to log expiration dates and assist in maintaining full stock of fresh items.
Education
Diploma - General Studies
Skills
Food inventory management
Large-scale food preparation
Menu preparation
Spoilage prevention
Allergen safety
Scheduling
Employee supervision
Food processing
Recipe creation
Food safety monitoring
Kitchen management
Shift leadership
Kitchen organization
Cooking techniques
Recipe preparation
Food presentation
References
References available upon request.
Timeline
Sous Chef
Hawaii Baptist Academy.
12.2024 - 2025Read More
Kitchen Manager
Sugar Factory.
04.2024 - 12.2024Read More
Lead Line Cook
Cafe Blue.
10.2022 - 02.2024Read More
Kitchen Manager
Italica Bar & Cafe
12.2018 - 04.2020Read More
Line Cook
Longhis
05.2012 - 06.2016Read More
Pantry/Line Cook
Outback Steakhouse
01.2009 - 05.2012Read More
Prep Cook
Nordstrom Cafe
06.2008 - 12.2008Read More
Pantry / Line Cook
Ruth's Chris Steakhouse
05.2006 - 06.2008Read More
Line Cook
Longhis Ala Moana
01.2005 - 05.2006Read More
Sauté Cook
Flemmings Steakhouse
01.2004 - 01.2005Read More
Pantry/Line Cook
Longhis Ala Moana
07.2002 - 12.2003Read More
Pantry Cook
Outback Steakhouse Waikiki
07.2002 - 12.2003Read More
McKinley High School
Diploma from General Studies
Read More
Executive Sous Chef
Gaia
2026 - CurrentRead More
Sous Chef
Opakapaka Bar and Grill
2025 - 2025Read More
Kitchen Manager
Hanalei Bread Company
2025 - 2025Read More