Eric PENNINGTON
MIDWEST CITY,OK
Summary
Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Experienced Executive Chef bringing demonstrated success in developing and motivating strong restaurant teams to assist Number customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
Overview
17
17
years of professional experience
Work History
Kitchen Manager
Cattleman's Steakhouse
1308 S. Agnew
10.2023 - Current
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Checked and tested foods to verify quality and temperature.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- 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.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
Executive Pastry/ Sushi Chef
Grand Casino Hotel & Resort
777 Grand Casino Blvd
12.2021 - 10.2023
- Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
- Showcased commitment to professional development through attendance at industry conferences, workshops, and seminars.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Placed orders to restock items before supplies ran out.
- Assisted with menu development and planning.
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Collaborated with staff members to create meals for large banquets.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored food production to verify quality and consistency.
- Played an active role in promoting the restaurant''s brand via social media channels, resulting in increased online visibility and customer engagement.
- Supervised and enhanced work of Number-person team producing more than Number plates per day.
- Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
- Excellent communication skills, both verbal and written.
- Proven ability to develop and implement creative solutions to complex problems.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Resolved problems, improved operations and provided exceptional service.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Developed and maintained courteous and effective working relationships.
Executive Chef
Shawnee Country Club
2501 Augusta Dr, Shawnee, Oklahoma
01.2020 - 12.2021
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Evaluated food products to verify freshness and quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Assisted with menu development and planning.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Worked flexible hours across night, weekend, and holiday shifts.
- Gained extensive knowledge in data entry, analysis and reporting.
- Self-motivated, with a strong sense of personal responsibility.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Executive Sous Chef
Grand Casino Hotel & Resort
777 Grand Casino Blvd, Shawnee, OK
10.2015 - 01.2020
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted with menu development and planning.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Set up and broke down kitchen for service.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Cuisine
Grand Casino Hotel & Resort
777 Grand Casino Blvd, Shawnee, Ok
05.2007 - 10.2015
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Obtained fresh, local ingredients to lower grocery costs.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Education
Associate Of Culinary Arts - Culinary Arts
Platt College
Oklahoma City, OK08.2007
Skills
- Staff Coaching
- Inventory Control
- Calm and Pleasant Demeanor
- Attention to Detail
- Inventory Management
- Menu development
- Supply Ordering
- Facilities Planning
- Cost Estimation
- Safe Food Handling
- Staff Training and Development
- Cost Control
- Vendor Relations
- Expediting Orders
- Delegating Assignments and Tasks
- Vendor Relationship Management
- Policy and Procedure Enforcement
- Budget Administration
- Goal Setting
- Food production management
- Problem-Solving
- Collaboration and Teamwork
- Managing Reservations and Large Parties
- Cleaning and sanitation
- Customer Service
- Reliable and Responsible
- Food and Beverage Management
- Equipment Maintenance
- ServSafe Food Manager
- Verbal and written communication
- Flexible Schedule
- Recruitment and hiring
- Calendar and Scheduling Software
- Monitoring Food Preparation
- Order delivery practices
- Strategic Planning
- Back of House Management
- Food Safety Compliance
- Quality Assurance
- Staff Management
- Purchasing
- Work Planning and Prioritization
- Food Safety
- Anticipating Problems
- Coaching and Mentoring
- Menu Pricing and Writing
- Food Preparation
- Operations Management
- Employee Scheduling
- Multitasking and Organization
- Budget Management
- ServSafe Certification
- Training and Onboarding
- Shift Scheduling
- Health Code Compliance
- Customer Retention
- Recipe creation
- Kitchen equipment operation and maintenance
- Front of House Management
- Recipes and menu planning
- Relationship Building
- Labor and Overhead Cost Estimation
Timeline
Kitchen Manager
Cattleman's Steakhouse
10.2023 - Current
Executive Pastry/ Sushi Chef
Grand Casino Hotel & Resort
12.2021 - 10.2023
Executive Chef
Shawnee Country Club
01.2020 - 12.2021
Executive Sous Chef
Grand Casino Hotel & Resort
10.2015 - 01.2020
Chef De Cuisine
Grand Casino Hotel & Resort
05.2007 - 10.2015
Associate Of Culinary Arts - Culinary Arts
Platt College