Everette Gwinn
Chef/ Cook
Sanger,United States
Summary
Culinary professional with extensive experience at Thomas Cuisine, specializing in food preparation and kitchen operations management. Demonstrated success in improving guest satisfaction through quality assurance and effective team leadership. Proficient in menu planning and inventory control, ensuring high standards while optimizing costs and maintaining a safe cooking environment.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Production Assistant Line Cook / Banquet Prep
Double Tree
Fresno
10.2021 - Current
- Prepare menu items according to customer orders while ensuring high standards of quality and presentation.
- Facilitated kitchen operations to efficiently meet production needs and consistently deliver high-quality food to guests.
- Supported kitchen operations by preparing food, maintaining cleanliness, and adhering to safety guidelines to ensure a safe cooking environment.
- Ensured smooth workflow and efficient service by preparing, cleaning, and restocking condiment station and essential line items.
- Managed supply inventory by proactively reordering essential items to ensure readiness for upcoming business week.
- Maintained thorough cleanliness by washing, rinsing, and sanitizing kitchen utensils, pots, pans, and chafers.
- Worked as a team member at Hilton.
Production Kitchen Sous Chef / Line Cook
Thomas Cuisine
Fresno
06.2018 - 06.2021
- Created proteins, starches, and vegetables from scratch recipes, following Thomas Cuisine Guidelines to deliver high-quality and nutritious meals to patients.
- Ensured strict adherence to dietary guidelines, nutrition requirements, and texture specifications while preparing patient meals according to recipe guidelines.
- Assured high-quality food and prevented spoilage by monitoring dates, rotating stock, and adhering to appropriate storage procedures.
- Managed product and supply inventory through regular checks to maintain stock levels and prevent shortages.
- Restocked position cart with necessary items for next day's menu to streamline meal preparation.
- Maintained clean and sanitized station and surrounding area by adhering to cleaning protocols and completing daily checklist.
- Community Regional Medical Center (Downtown)
Production Lead / Chef
Love & Garlic Catering Co
Fresno
03.2014 - 06.2018
- Managed broiler, sauté, and hors d'oeuvres stations, overseeing preparation and cooking of menu items with precision and adherence to recipe guidelines.
- Prepared menu items according to recipe guidelines in compliance with portion control guidelines to maintain consistency and cost-effectiveness.
- Maintained adequate supply of perishable food items through effective implementation of par sheets.
- Monitored and documented cooking temperatures to uphold food safety standards; maintained time and temperature logs.
- Sustained safe and sanitary food preparation environment by organizing work area and consistently adhering to Health Department guidelines.
- Managed labeling of backup items to ensure accuracy and compliance with operational standards.
Line Cook Deli Concession
Pardini's Catering
Fresno
10.2015 - 10.2017
- Managed concessions at Fresno Fair, overseeing food service operations.
- Satisfied customer preferences by preparing menu items to order while maintaining quality/presentation standards.
- Streamlined kitchen operations by cleaning and restocking essential line items for efficiency and organization.
- Prepared and restocked condiments station for availability and organization of condiments for customer use.
- Ensured optimal inventory levels through timely reordering of supplies for upcoming business week.
- Maintained hygiene standards by washing, rinsing, and sanitizing kitchen utensils, pots, pans, and chafers at end of each shift, ensuring compliance with safety regulations.
Education
High School Diploma -
Lemoore High School
Lemoore, CA11-1983
Associate in science - Automotive Technology, General Education
Reedley Community College
Reedley, Ca, United StatesSkills
- Food preparation and cooking
- Cost reduction and revenue management
- Team leadership and development
- Kitchen operations management
- Line preparation oversight
- Customer service management
- Menu planning and design
- Portion control techniques
- Garnishing skills
- Catering expertise
- Kitchen equipment proficiency
- Dietary knowledge
- Guest satisfaction and retention strategies
- Quality assurance processes
- Inventory control systems
Certification
- Culinary Chef Certificate, Quality College of Culinary Careers, Fresno, CA
- Written ACF Sous Chef Exam, Fresno, CA 83%
- Certificated SERV Safe Manager, Fresno, CA
Awards
- 2018, Love & Garlic Caterer of the Year
- Seafood Challenge San Joaquin Valley Participant - 6th Place Honorable Mention
Personal Information
Title: Kitchen Manager
Key Strengths And Achievements
- Possesses exceptional knife and portion control skills as well as intermediate-level charcuterie skills.
- Catered events ranging from gatherings of 250 guests to large-scale functions with up to 1,500 attendees.
- Prepared variety of dishes ranging from daily restaurant fare to elaborate four- and five-course Escoffier dinners.
Timeline
Production Assistant Line Cook / Banquet Prep
Double Tree
10.2021 - Current
Production Kitchen Sous Chef / Line Cook
Thomas Cuisine
06.2018 - 06.2021
Line Cook Deli Concession
Pardini's Catering
10.2015 - 10.2017
Production Lead / Chef
Love & Garlic Catering Co
03.2014 - 06.2018
High School Diploma -
Lemoore High School
Associate in science - Automotive Technology, General Education
Reedley Community College