Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Ernest Duversaint

Egg Harbor,NJ

Summary

Talented kitchen leader offer over [Number] years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Experienced [Job title] 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. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. High-achieving Kitchen Manager offers [Number] years' experience in restaurant industry. Background includes producing quality [Type] cuisine in [Type] establishments. Experienced [Job title] successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. [Number] years of progressive leadership experience. 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. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Dedicated [Industry] professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic [Job Title] eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of [Task] and training in [Skill]. Motivated to learn, grow and excel in [Industry]. Experienced [Job Title] with over [Number] years of experience in [Industry]. Excellent reputation for resolving problems and improving customer satisfaction. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Reliable employee seeking [Job Title] position. Offering excellent communication and good judgment. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.

Overview

23
23
years of professional experience

Work History

Senior Kitchen Manager

Landry's Seafood House
Atlantic City, NJ
03.1998 - 07.2019
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Checked and tested foods to verify quality and temperature.
  • 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.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Managed restaurant marketing, sales building and community involvement.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maximized quality assurance by completing frequent line checks.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Developed unique events and special promotions to drive sales.
  • Helped general management develop prices based on inventory costs and portion sizes.

Kitchen Supervisor

Wolfgang Puck Bar & Grill
Sunrise, FL
05.2001 - 09.2006
  • Monitored food preparation, production and plating for quality control.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Controlled food costs and managed inventory.

Line Cook

Chili's Restaurant
Nyack, NY
04.1996 - 09.2000
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Prepared average of [Number] orders each shift.
  • Developed process that reduced waste and improved supply turnover.
  • Managed relationships and negotiating prices with vendors for ingredients and equipment.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Education

Law (Pre-Law)

Ecole De Droit De Port Au Prince
Port Au Prince,Haiti

Skills

  • Kitchen Team Training
  • Health Code Compliance
  • Employee Performance Evaluations
  • Vendor Relations
  • Inventory Management
  • Anticipating Problems
  • Complaint Resolution
  • Diverse Beverage Knowledge
  • Menu Pricing and Writing
  • Budget Management
  • Shift Scheduling
  • Staff Supervision
  • Food Safety and Sanitation
  • Kitchen Operations
  • Customer Service
  • Staff Scheduling
  • Performance Monitoring
  • Verbal and Written Communication
  • Menu Planning
  • Process Improvement
  • Portioning Understanding
  • Resource Allocation
  • Service Delivery Management
  • Labor and Overhead Cost Estimation
  • Money Handling
  • Database Interface and Query Software
  • Performance Improvement
  • Kitchen Safety
  • Quality Assurance
  • Equipment Maintenance
  • Delegating Assignments and Tasks
  • Safe Food Handling
  • Kitchen Utensils
  • Multitasking and Organization
  • Monitoring Food Preparation
  • Investigating Complaints
  • Staff Training
  • Policy and Procedure Enforcement
  • Fire Safety Regulations
  • Supply Ordering and Management
  • Strategy Management
  • Employee Development
  • Food Item Purchasing
  • Portion and Cost Control
  • Food Cost Optimization
  • Standardized Recipes
  • Maintaining Clean Work Areas
  • Purchasing Strategies
  • Equipment Condition Evaluations
  • Backing Procedures
  • Optimal Inventory Levels
  • Shipment Preparation
  • Customer Experience
  • Servsafe Certification
  • Brand Loyalty
  • Portion Sizes
  • Attention to Detail
  • Chef Consultations
  • Customer Retention
  • Inventory Management Software
  • Corrective Actions
  • Soundboard Operation
  • Product Availability
  • POS Terminal Operations
  • Liquor Law Compliance
  • Product Use
  • Cash Register Operations
  • Profit Target Achievement
  • Work Planning and Prioritizing
  • Supervising Residents
  • Work Assignments
  • Food Challenges
  • Workflow Optimization
  • Quality Control Guidelines

Languages

French
Native or Bilingual

Timeline

Kitchen Supervisor

Wolfgang Puck Bar & Grill
05.2001 - 09.2006

Senior Kitchen Manager

Landry's Seafood House
03.1998 - 07.2019

Line Cook

Chili's Restaurant
04.1996 - 09.2000

Law (Pre-Law)

Ecole De Droit De Port Au Prince
Ernest Duversaint