Harold Clark
Kitchen Supervisor
Wareham,MA
Summary
Hardworking, Loyal, Energetic kitchen professional with excellent cooking, leadership and organizational skills. Used to working in very fast paced, high volume enviroment. Driven to maximize guests satisfaction with exceptional service and food. Train, discipline and motivate team members to new levels of excellence. I'm successful in keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. I'm a talented kitchen leader with over 10 yrs. of experience preparing and serving diverse food. I am successful at managing multilple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
8
years of professional experience
Work History
Kitchen Supervisor
Seacrest Beach Hotel
04.2021 - Current
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Supervised food presentation and plating to enhance visual appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Served consistent portions following recipes and control standards.
- Created new recipes, outlined steps, and training staff on correct preparation.
Cook
Another Broken Egg
04.2020 - 03.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared and served various food items in fast-paced [Type] environment.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
Kitchen Manager
Briarpatch Restaurant
12.2015 - 03.2020
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Education
Vero Beach High School
Vero Beach, FLSkills
- Food Production Management
- Order Delivery Practices
- Kitchen Equipment Operation
- Opening and Closing Procedures
- Food Preparation and Safety
- Staff Management
- Kitchen Sanitization
- Plates Presentation
- Food Plating and Presentation
- Equipment Maintenance
- Health Code Requirements
- High-Volume Dining
- Preparation Oversight
- Sanitizing Understanding
Timeline
Kitchen Supervisor
Seacrest Beach Hotel
04.2021 - Current
Cook
Another Broken Egg
04.2020 - 03.2021
Kitchen Manager
Briarpatch Restaurant
12.2015 - 03.2020
Vero Beach High School
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