George Hooks
Durham,NC
Summary
Motivated kitchen professional offering over20 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
Overview
26
26
years of professional experience
1
1
Certification
Work History
am kitchen supervisor
Local 22
Durham, North Carolina
01.2015 - Current
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Practiced safe food handling procedures at all times.
am line cook
Preston Pointe
1995 NW Cary Parkway
01.2013 - 02.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Reduced food costs by percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Verified proper portion sizes and consistently attained high food quality standards.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Practiced safe food handling procedures at all times.
Assistant manager,
Ribeye's Steakhouse
1515North Carolina 56 Butner, NC 27522
12.2011 - 05.2013
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Reduced food costs by by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
line cook, shift supervisor
Miller's Ale House
3238 Hodges Boulevard Jacksonville, Florida
01.2006 - 08.2011
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Reduced food costs by percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Verified proper portion sizes and consistently attained high food quality standards.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Practiced safe food handling procedures at all times.
kitchen manager
Cliff's Bar and Grille
3031Monument road Jacksonville, Florida
05.2000 - 06.2006
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Verified proper portion sizes and consistently attained high food quality standards.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Education
High School Diploma - undefined
Sandalwood Sr. High School
2750 John Prom Blvd. Jacksonville, Florida1988
Skills
- Strong attention to safe food handling procedures
- cooking technique grilling, braising, soups and sauces
- Beautiful presentation of food
- Institutional and batch cooking
- Effective planner
- Some catering background
- Hospitality and service industry background
- ServeSafe certified
Certification
ServSafe manager certification
Timeline
am kitchen supervisor
Local 22
01.2015 - Current
am line cook
Preston Pointe
01.2013 - 02.2014
Assistant manager,
Ribeye's Steakhouse
12.2011 - 05.2013
line cook, shift supervisor
Miller's Ale House
01.2006 - 08.2011
kitchen manager
Cliff's Bar and Grille
05.2000 - 06.2006
High School Diploma - undefined
Sandalwood Sr. High School