Floyd Hinkley
MANTEO,NC
Summary
I started working in kitchens when I was 12 I became a executive chef for many years and then decided to change careers and became a pastry chef and am currently working at our local hospital in the kitchen taking care of our patients
Overview
25
25
years of professional experience
Work History
Dietary Cook
The Outer Banks Hospital
05.2011 - Current
- Followed proper procedures for use of government-provided commodities.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Monitored food temperatures throughout preparation and serving process.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Prepared food for special parties and groups.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
Pastry Chef/Owner
Self Employed
09.2006 - 09.2010
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Trained new employees on bakery methods and procedures.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Processed customer orders and payment transactions.
Executive Pastry Chef
Good Life Gourmet
09.2001 - 09.2010
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Created unique daily specials to drive business growth.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Managed in-store, pick-up orders and catering needs.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Maintained well-organized mise en place to keep work consistent.
- Prepared French, Greek and Type pastries to meet customer order requirements.
- Trained kitchen staff to perform various preparation tasks under pressure.
Private Chef
Laurinda Fort
09.1998 - 05.2001
- Created customized meal plans based on client dietary restrictions and preferences.
- Shopped for ingredients.
- Prepared and cooked over Number meals per week for Business Name.
- Safely packaged and labeled each individual meal.
- Interacted with guests to obtain feedback on product quality and service levels.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized work processes to reduce guest wait times and boost daily output.
Education
Associate Of Science - Baking And Pastry Arts
Johnson & Wales University - North Miami
Miami, FL06.2001
Skills
- Machinery Upkeep
- Proper Food Storage
- Dietary Restriction Compliance
- Plates Presentation
- Daily Logs
- Quality Control
- Food Assembly
- Proper Storage Procedures
- Health Inspections
- Diet and Nutrition
- Active Listening
- Plating and Presentation
- Rotation Procedures
- Production Standards
- Food Allergies
- Large-Scale Events Planning
- Food Preparation
- Schedule Maintenance
- Safe Food Handling
- Customer Needs Assessments
- Staff Instruction
- Knowledgeable about Diseases
- Professional Relationships
- Hospitality Management
- Kitchen Equipment Mastery
- Reading Comprehension
- Customer Preferences
- Company Quality Standards
Timeline
Dietary Cook
The Outer Banks Hospital
05.2011 - Current
Pastry Chef/Owner
Self Employed
09.2006 - 09.2010
Executive Pastry Chef
Good Life Gourmet
09.2001 - 09.2010
Private Chef
Laurinda Fort
09.1998 - 05.2001
Associate Of Science - Baking And Pastry Arts
Johnson & Wales University - North Miami
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