Ernest Upshaw
Lawrenceville,GA
Summary
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
25
25
years of professional experience
Work History
Executive Chef
Unidine Corporation/Northeast Georgia Medical Center
01.2016 - Current
- Hire and develop kitchen staff through training, disciplinary action, and performance reviews
- Foster a positive working environment among kitchen team members that encourage collaboration, creativity, and open communication
- Improve employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Oversee food preparation, portion sizes and the overall presentation of food
- Inspect supplies, equipment, and work areas
- Streamlined kitchen operations with effective inventory management and cost controls.
- Schedule and receive food and beverage deliveries, adhering to food cost and budget.
- Ensure that employees comply with health and food safety standards
- Maintain a safe and sanitary work environment, adhering to health department standards and regulations.
- Address complaints regarding food quality or service
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Establish standards for personnel performance and customer service
- Coordinate activities of the kitchen and dining room staff to ensure that residents are served properly and in a timely manner.
- Manage budgeting and financial planning to ensure profitability and sustainable growth.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Oversee scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Monitor food production to verify quality and consistency.
- Assisted with menu development and planning.
Production Supervisor
Gwinnett Medical Center
01.2015 - 01.2016
- Organize workflow by assigning responsibilities and preparing schedules
- Set daily/weekly/monthly objectives and communicate them to employees
- Oversaw employee training initiatives to ensure all team members were proficient in company procedures, safety regulations, and job-specific tasks.
- Check production output according to specifications
- Evaluated existing production processes and identified areas for improvement.
- Enforce strict safety guidelines and company standards
- Consistently met or exceeded production targets while maintaining strict quality standards, resulting in increased customer satisfaction.
- Submit reports on performance and progress
- Resolved issues quickly to maintain productivity goals.
- Managed internal operational standards and productivity targets.
- Maintained accurate documentation of production data, enabling informed decision-making for process improvements.
A.M. Kitchen Supervisor
Senior Resource Group
01.2013 - 01.2015
- Preparing menu items including special dietary needs and insuring the safe preparation of food
- Specialize in managing staff operations and maintaining an optimal inventory of ingredients and kitchen supplies
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
Grill Cook/Sous Chef/Chef Manager
Eurest Dining Services
01.2000 - 01.2013
- Began working at Blue Cross Blue Shield as a Grill Cook and was promoted to Sous Chef in 2003. Promoted to Chef Manager in 2005 and managed 8 different accounts within the Birmingham and Metro Atlanta area.
- Manage daily operations including staff and scheduling. Creating daily and weekly menus.
- Implement corporate marketing and promotional tools. Perform accurate weekly inventory.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Work daily with Compass programs such as My Finance, CPM, Staff and Flash Reports. Ensure that all production and temp logs are recorded daily by kitchen staff. Maintain a food safe environment by complying with safety policies. Maintain budgeted food cost at fee and P & L accounts. Ability to drive profitable growth and improve customer satisfaction.
- Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
- Demonstrated initiative by taking on additional responsibilities during busy periods or when short-staffed.
- Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
- Trained new staff members on grill station operations, resulting in improved overall performance of the team.
- Established and maintained productive staff relationships for positive working environments.
- Provided support to crew members, facilitating quick food preparation and delivery.
Education
High School Diploma -
Lanier High School
Montgomery, ALSkills
- Strong work ethic
- ServSafe certification
- Hiring, training, and development
- Kitchen operations oversight
- Food prep planning
- Vendor relationship management
- Inventory management
- Recruitment and onboarding
- Recipes and menu planning
- Food service safety training
- Policy development
- Workflow optimization
- Purchasing management
- Problem and complaint resolution
- Kitchen equipment operation and maintenance
- Budgeting and cost control
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Created job flows to fit daily operations
- Currently manage 2 locations
Timeline
Executive Chef
Unidine Corporation/Northeast Georgia Medical Center
01.2016 - Current
Production Supervisor
Gwinnett Medical Center
01.2015 - 01.2016
A.M. Kitchen Supervisor
Senior Resource Group
01.2013 - 01.2015
Grill Cook/Sous Chef/Chef Manager
Eurest Dining Services
01.2000 - 01.2013
High School Diploma -
Lanier High School
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