Fred Youngblood

• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Trained and managed kitchen personnel and supervised related culinary activity.

Sales Associate duties involving customer sales as well as receiving inventory.

• Coordinated with internal departments to maximize operational efficiency across production and administrative areas
• Documented daily production levels, materials use and special incidents to keep management informed of all activities
• Inspected incoming supplies to verify conformance with materials specifications and quality standards
• Assisted with performance reviews to identify areas of improvement and devise proactive approaches
• Complied with all company safety procedures, policies and regulations to promote safe working environment
• Reviewed applicant resumes and recommended top candidates for hiring
• Conducted weekly inventory, resolved discrepancies and completed paperwork to keep system accurate and current
• Trained and supervised team member to maximize performance and meet daily objectives
• Maintained composure and level-headed mentality during challenging situations to best resolve situations and serve business needs
• Participated in daily shift exchanges to coordinate tasks and handle special needs
• Mentored team members on techniques necessary to complete job tasks
• Performed minor repair work on equipment to keep jobs on task, notifying department of major machinery failures
• Trained newly hired employees on computer equipment

• Created approximately 20 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
• Precooked certain items during slow periods to reduce wait times at lunch and dinner rush
• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
• Assisted in preparation of menu items such as steaks, burgers and sandwiches
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns

• Assembled and served meals according to specific guest requirements
• Demonstrated proficient knowledge of menus, services and promotions offered to assist customers and team members
• Oversaw inventory in buffet, reporting replacement needs to kitchen management
• Interacted effectively with fellow employees to stage food trays for distribution to customers
• Communicated with customer to provide menu offering details and assist with decision-making
• Delivered superior customer service focused on quality and meeting customer needs quickly and efficiently
• Talked pleasantly with customers while taking orders and promoted positive image for business
• Organized food preparation stations and replenished supplies to maximize efficiency
• Created food displays according to established standards, replacing dated products with fresh

• Supervised all kitchen food preparation while operating in demanding, high-volume environment
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Built strong vendor relationships to bring in top ingredients for optimal prices
• Plated food according to restaurant artistic guidelines for attractive presentation
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
• Created exciting dishes to draw in clientele and increase revenues
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation

• Cooked and prepared over 35 menu items, making substitutions requested by customers
• Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
• Created approximately 20 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
• Maintained consistent quality and high accuracy when preparing identical dishes every day
• Learned to prepare rotating list of new and seasonal items by attending training and applying new techniques
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
• Monitored food product stock and alerted supervisor when items ran low in time to reorder
• Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service
• Prepared fast food items quickly to serve over 40 customers per hour for speedy service
• Maintained clean and orderly appearance throughout kitchen and dining area
• Rotated stock items and ingredients to maintain efficiency and freshness
• Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs
• Executed proper techniques when preparing menu item ingredients
• Kept stations stocked and ready for use to maximize productivity
• Skillfully made sandwiches, specialty items and custom orders to meet guest needs
• Operated all kitchen equipment safely to avoid injuries
• Cooked food following specific measurements and recipes
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Managed relationships and negotiating prices with vendors for ingredients and equipment.
• Handled portion control activities according to specified instructions provided by chef.
• Grilled meats and seafood to customer specifications.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
• Kept stations stocked and ready for use to maximize productivity
• Operated all kitchen equipment safely to avoid injuries
• Created approximately 15-20 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
• Recorded and reported status of various ingredient stock levels to notify manager to reorder products
• Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items
• Operated fryers and grills according to instructions to maintain safety and food quality
• Prepared more than 100 dishes per day in fast-paced fine dining as well as cafe environment while maintaining high customer satisfaction rate
• Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
• Marinated food items according to corporate-provided instructions and recipes
• Set up and performed initial prep work for food items such as soups, sauces and salads
• Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
• Precooked garnishes such as bacon pieces for later use to top off fresh dishes
• Assisted in preparation of menu items such as steaks, burgers and sandwiches
• Washed and peeled ingredients to prepare for use in different meals and recipes
• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
• Maintained consistent quality and high accuracy when preparing identical dishes every day