Felicia Bryant
Pensacola,FL
Summary
- Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Innovative Cook Shift Leader with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Reliable Head Cook offering 14 years of experience working in busy, institutional-sized kitchens. Well-established knowledge of Sanitation Procedures and Meal Preparation. Looking to bring further success to your organization by applying well-developed skill set and proactive demeanor. Successful at overseeing and handling 10 of kitchen staff in preparation of meals. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Familiar with kitchen equipment, processes and health and safety guidelines. Detail-oriented Prep Cook successful in high-volume fast food settings. Highly skilled in different stations, cooking methods and presentations. Brings strong commitment to teamwork. Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. Responsible and motivated student ready to apply education in the workplace. Offers excellent technical abilities with software and applications, ability to handle challenging work, and excellent time management skills.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Cook Shift Leader
Global Connections to Employment
Pensacola, FL
05.2011 - Current
- Trained new cooks on proper food handling techniques.
- Organized the work area for efficient functioning during shifts.
- Ensured kitchen staff followed health and safety regulations.
- Reviewed food orders to verify accuracy before they were sent out.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Managed cashiering duties such as counting money at the end of shift.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Monitored food preparation to ensure quality standards were met.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Coordinated with other departments such as front-of-house or catering services when needed.
- Created weekly schedules for kitchen staff according to restaurant needs.
- Implemented cost saving measures while still maintaining high quality standards.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Followed recipes and procedures to prepare, season and cook food products.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Checked freezer and refrigerator each day to verify proper functioning.
- Trained kitchen workers on culinary techniques.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Requested supplies and equipment orders, explaining needs to managers.
Education
High School Diploma -
Pensacola State College
Pensacola, FL12-1992
Skills
- Cost Control
- Food Presentation
- Knife Skills
- Menu Planning
- Kitchen Management
- Meal Preparation
- Baking Techniques
- Sanitation Procedures
- Food Storage
- Waste Reduction
- Cooking Techniques
- Inventory Control
- Kitchen Staff Management
- Operations Management
- Food Safety
- Staff Training
- Cleaning and Sanitation
- Dish Preparation
- Training and Mentoring
- Safety and Health Guidelines
- Food Preparation
- Verbal and Written Communication
- Food Allergy Understanding
- Culinary Techniques
- Inventory Oversight
- Performance Improvement
Certification
- ServSafer 2019
Accomplishments
- Employee of the Quarter 2012,2013, 2014
References
References available upon request.
Timeline
Cook Shift Leader
Global Connections to Employment
05.2011 - Current
High School Diploma -
Pensacola State College
- ServSafer 2019
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