Eugene L. Crawford
Kansas City,MO
Summary
Motivated food service worker with a strong desire to secure a restaurant position that offers potential for advancement. Possesses exceptional customer relations and team building skills. A natural leader who excels at motivating others and delivering excellent service.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Cook, Culinary Supervisor
Levy Restaurants
Lincoln, NE & Kansas City, MO
04.2013 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Trained and supervised cooking staff to expertly meet daily needs.
- Reduced food waste through careful portion control and creative use of leftovers in new dishes.
- Collaborated with the executive chef to create unique daily specials that consistently sold out.
- Assisted in catering events, ensuring seamless execution and client satisfaction from start to finish.
- Followed company, safety, security policies, and procedures.
- Managed kitchen staff schedules for optimal coverage during peak dining hours without sacrificing quality or service.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Supervised food presentation and plating to enhance visual appeal.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Anticipated needs of family members by staying informed about their preferences, schedules, and priorities.
- Adapted quickly to last-minute changes in plans or circumstances without compromising on quality or results.
- Established and enforced safety protocols and guidelines for staff.
Line Cook Trainer
Darden Restaurants Yard House
Kansas City, MO
04.2020 - 09.2023
- Managed ordering processes, maintaining appropriate stock levels while minimizing spoilage risks.
- Streamlined kitchen communication by implementing effective ticketing systems and prioritizing tasks.
- Enhanced kitchen efficiency by streamlining prep work and ingredient organization.
- Implemented time-saving measures during food preparation, enabling swift adaptation to sudden increases in order volume or special requests from customers.
- Improved overall kitchen safety through regular equipment maintenance checks and staff training sessions.
- Conducted regular employee evaluations, providing constructive feedback for skill development and goal setting.
- Coordinated with other trainers to ensure consistent standards across multiple locations within the company''s franchise network.
- Developed comprehensive training materials for new line cooks, resulting in faster onboarding times.
- Trained cooks to maintain clean, organized and sanitary workstations.
- Collaborated with front-of-house staff to address customer concerns promptly and professionally, resolving issues efficiently as they arose.
- Monitored and managed kitchen staff during busy rush periods to maintain service levels.
- Cooked same meals over and over during shifts with exact quality results.
- Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
- Maintained high levels of cleanliness and sanitation throughout the kitchen space, adhering to all health code regulations.
Line Cook, Kitchen Manager
MGMCO,Inc
Overland Park, KS
03.2019 - 04.2020
- Efficiently handled multiple orders during peak times.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Organized cooking supplies and workstations at open and close to boost efficiency.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Education
GED -
Southeast High School
Kansas City, MO09.2005
Culinary Arts -
Manual Career & Technical Center
Kansas City, MO05.2004
Skills
- Effective Task Management
- Stock and maintain food products
- Full-Course Meal Development
- Culinary Planning
- Establishing portion sizes
- Food Requirement Estimation
- Food safety procedures
- Product Restocking
- Proficient in Station Preparation
- Collecting supplies for service
- Butchering Skills
- Expertise in Seafood Preparation
- Preparing poultry
- Vegetable Cleaning and Chopping
- Preparing cold food items
Accomplishments
- Culinary Arts Certificate
- Food Handler Permit
Key Qualifications
- Supervises food preparation, kitchen, pantry, and storeroom personal
- In depth knowledge of safety precautions needed to be taken while cooking and performing other kitchen related tasks
- Demonstrated ability to cook all sorts of food and follow instructions
- Proven ability to work in extreme temperatures
- Profound ability to meet tight deadlines
- Able to resolve complaints in an efficient manner
- Exceptional ability to read, understand, follow, and depth knowledge of food service operations
- Manage the opening and closing of the kitchen
- Maintain accurate food ordering and stocking levels, including kitchen material
- Manage wastage through correct product measurement
- Always adhere to all the company’s policy and procedures
- Manage all kitchen related office administration
- Properly trains staff on rotation of food and maintaining 'first in, first out'
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining area
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitization and safety requirements
- Established and maintained open collaborative relationships with the kitchen team
Certification
Servsafe Manager
Timeline
Line Cook Trainer
Darden Restaurants Yard House
04.2020 - 09.2023
Line Cook, Kitchen Manager
MGMCO,Inc
03.2019 - 04.2020
Cook, Culinary Supervisor
Levy Restaurants
04.2013 - Current
Culinary Arts -
Manual Career & Technical Center
GED -
Southeast High School