Summary
Overview
Work History
Education
Skills
Timeline
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Gail Rowell

Tylertown,MS

Summary

Result-driven Kitchen Manager at Gulfport Marine with a proven track record in enhancing operational efficiency and food quality. Successfully streamlined processes to significantly reduce spoilage costs while fostering a culture of excellence in food safety and presentation. Leadership ensured strict compliance with health standards, driving increased customer satisfaction and overall operational success.

Overview

17
17
years of professional experience

Work History

Ab/Cook Supervisor

Gulfport Marine
Gulfport, MS
08.2007 - Current
  • Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
  • Monitored food quality control and safety standards to ensure compliance with health regulations.
  • Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
  • Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
  • Maintained accurate inventory records of all food items received and used in the kitchen.
  • Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for customers.
  • Provided guidance to employees regarding job duties and performance expectations.
  • Conducted regular meetings with kitchen staff to discuss menu changes, customer feedback and operational issues.
  • Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
  • Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
  • Assisted in developing training materials for new staff members on safety practices, sanitation protocols and other policies.
  • Created weekly schedules for kitchen staff based on business needs while maintaining labor cost controls.
  • Solved customer complaints quickly and efficiently when necessary.
  • Analyzed financial statements to identify areas where costs could be reduced without sacrificing quality or service levels.
  • Performed regular inspections of kitchen equipment to ensure it is properly maintained.
  • Implemented systems designed to improve efficiency within the kitchen environment.
  • Researched innovative recipes that could be added to the menu while staying within budgetary constraints.
  • Monitored waste levels throughout shift hours to reduce spoilage costs.
  • Collaborated with chefs and other team members on ideas for special events or promotions related to the restaurant's offerings.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted periodic evaluations of employee performance in order to recognize strengths as well as address any areas needing improvement.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.

Education

High School Diploma -

Tylertown High School
Tylertown, MS
05-1978

Skills

  • Sanitation and safety control
  • Foodservice innovation
  • Food presentation
  • Cooking techniques
  • Sanitation protocols
  • Meat fabrication
  • Timely product use
  • Dish preparation
  • Plating
  • Station oversight
  • Special diets
  • Menu development
  • Safe handling
  • Equipment usage
  • Recipe creation
  • Motivational team management
  • Food spoilage prevention
  • Foodservice

Timeline

Ab/Cook Supervisor

Gulfport Marine
08.2007 - Current

High School Diploma -

Tylertown High School

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Gail Rowell