Garrett Simmons

• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Managed food usage with proper stock rotation to prevent spoilage.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Prepared workstations with ingredients and tools to increase efficiency.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Prepped foods for dishes, including roasted, sautéed, fried and baked items.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
• Supervised kitchen food preparation in demanding, high-volume environments.

• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Scheduled shifts for line cooks based on projected business volume and staffing needs.
• Managed inventory levels for perishable goods such as vegetables, fruits, dairy products, meats, and seafood.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Inspected supplies, equipment, and work areas to ensure conformance to established standards.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Ensured compliance with health and safety regulations in the kitchen and dining areas.
• Monitored temperatures of prepared food and cold-storage areas.
• Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
• Monitored daily operations of kitchen staff to ensure all tasks were completed efficiently and safely.
• Delegated work to staff, setting priorities and goals.

• Assisted in prep work such as washing vegetables or butchering meat when needed.
• Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
• Adhered to sanitation policies at all times when handling food products.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
• Maintained accurate records of daily production sheets including waste logs.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Organized the storage area to ensure that all necessary items were readily accessible.
• Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Performed basic knife skills such as dicing onions or slicing meats.

• Collaborated closely with team members to achieve project objectives and meet deadlines.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Exceeded customer satisfaction by finding creative solutions to problems.
• Assisted with customer requests and answered questions to improve satisfaction.
• Provided support and guidance to colleagues to maintain a collaborative work environment.

Chick-fil-a put me through my first management training at their corporate office and gave me the tools I needed to move forward with my career.

• Monitored temperatures of prepared food and cold-storage areas.
• Operated grills, fryers and broilers to cook items to quality guidelines.