Frederick Bennett

Time gap due to wife serious illness.

• Developed and implemented new menu items, incorporating seasonal ingredients and customer preferences.
• Managed inventory levels to ensure adequate supplies while minimizing waste, resulting in cost savings.
• Implemented standardized recipes and portion control measures to maintain consistency in food quality and reduce food costs.
• Created daily production schedules to optimize workflow efficiency and meet customer demand during peak hours.
• Maintained a clean and organized kitchen environment, adhering to health department regulations.
• Conducted regular inspections of equipment to identify maintenance needs or potential hazards.
• Monitored food temperatures throughout the cooking process to ensure compliance with food safety standards.
• Collaborated with front-of-house staff to address customer feedback or special requests regarding dietary restrictions or allergies.
• Participated in menu planning meetings with management team, providing input based on culinary expertise and market trends.

Cook orders according to dietary guidelines and requirements of the residents and employees. I helped with ordering of food and supplies while keeping par levels of grab and go foods and hurricane supplies for the facility.

• Prepared and cooked a variety of dishes, ensuring high quality and presentation standards.
• Followed recipes and portion control guidelines to consistently deliver delicious meals.
• Managed food inventory, minimizing waste and optimizing cost efficiency
• Collaborated with kitchen staff to coordinate meal preparation and ensure timely service.
• Maintained a clean and organized work area, adhering to sanitation regulations.
• Adapted menus based on dietary restrictions or customer preferences.
• Ensured compliance with health codes and regulations during food handling, storage, and preparation stages.
• Worked closely with the chef to develop innovative recipes that met specific dietary requirements.
• Conducted regular inspections of equipment to identify maintenance needs or potential hazards.

Developed menus for catering, special events, price points and daily specials for customers. I was also responsible for administrative affairs such as taxes, payroll and invoices.

• Led a team of 10 cooks in the preparation and execution of high-quality dishes for a busy restaurant and vending outlet.
• Developed and implemented new menu items, incorporating seasonal ingredients and customer preferences.
• Maintained inventory levels, ensuring all necessary ingredients were stocked while minimizing waste.
• Trained and mentored junior cooks on proper cooking techniques, food safety protocols, and kitchen procedures.
• Ensured compliance with health and safety regulations by regularly inspecting equipment, monitoring temperatures, and enforcing sanitation practices.
• Managed food costs by accurately portioning ingredients and implementing cost-saving measures without compromising quality.
• Coordinated with suppliers to source high-quality ingredients at competitive prices while maintaining relationships for timely deliveries.
• Implemented standardized recipes to maintain consistency in taste, presentation, and portion sizes across all dishes.
• Conducted regular staff meetings to communicate updates on menu changes, special events, or procedural adjustments.
• Resolved any customer complaints or concerns regarding food quality or service promptly and professionally.
• Developed innovative recipes that received positive reviews from customers leading to increased sales.
• Maintained a clean and organized kitchen environment, ensuring compliance with health and safety regulations.
• Maintained accurate records of food production quantities ensuring optimal stock levels were maintained at all times.
• Catered private events ranging from intimate gatherings to large-scale banquets while maintaining exceptional attention to detail throughout planning process.

Cooked/prepped food for the resident's breakfast, lunch and dinner. Majority of time meals were made meals from scratch.

• Prepared and cooked a variety of dishes, including appetizers, entrees, and desserts.
• Followed recipes accurately to ensure consistent quality and taste
• Managed food inventory to minimize waste and control costs.
• Maintained a clean and organized work area, adhering to sanitation guidelines.
• Collaborated with kitchen staff to coordinate meal preparation and service.
• Adhered to portion control standards for cost-effective menu execution.
• Assisted in menu planning by suggesting new dishes based on customer preferences and seasonal ingredients.
• Implemented efficient cooking techniques to optimize productivity during busy periods.
• Ensured all food items were properly stored, labeled, and rotated according to safety regulations.
• Monitored cooking times for various foods to achieve desired texture and flavor profiles.
• Operated kitchen equipment such as ovens, grills, fryers, etc. safely and efficiently.

• Welding special fabric together to form waste bladders and other kinds of containment units for companies around the world

Prep for banquets and restaurant guests. Also did on and off-site catering.

• Prepared and cooked a variety of food items according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepared and cooked a variety of dishes for banquets, ensuring high quality and presentation standards.
• Maintained a clean and organized work area, adhering to sanitation guidelines and regulations.
• Operated kitchen equipment such as ovens, grills, fryers, etc., safely and efficiently.
• Monitored food quality throughout the banquet service period to ensure guest satisfaction.
• Adhered to all health codes and safety regulations while handling food products during banquet preparations.

• Making and prepping meals for patients according to doctors orders and cooking for the employees and families

• Prep and cook for all residents in accordance with doctors orders and also cooking for their family and friends