Hunter McBee
Denison,TX
Summary
Dynamic Executive Chef with a proven track record at Traditions Hospitality Restaurant Group, skilled in menu development and inventory management. Renowned for enhancing customer satisfaction through innovative culinary creations and effective team collaboration. Committed to upholding food safety standards while maximizing profitability and minimizing waste.
Overview
7
7
years of professional experience
Work History
Chef
Fannin Management
10.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Executive Chef
Traditions Hospitality Restaurant Group
09.2021 - 11.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Kitchen Manager
The Cheesecake Factory
04.2018 - 02.2019
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Education
Associate of Arts - Culinary
Art Institute of Dallas
Dallas, TX06-2006
Skills
- Food safety and sanitation
- Customer service excellence
- Knife skills
- Culinary techniques
- Food quality assurance
- Kitchen management
- Meal preparation
- Attention to detail
- Effective communication
- Kitchen operations
- Team collaboration
- Grilling techniques
- Kitchen equipment maintenance
- Verbal and written communication
- Menu planning and recipes
- Hospitality expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation guidelines compliance
- Food pairing strategies
- Plating techniques mastery
- Recipe development
- Inventory management practices
- Sanitation procedures
- Menu development strategies
- Banquet and catering services
- Portion control and cost management
Timeline
Chef
Fannin Management
10.2024 - Current
Executive Chef
Traditions Hospitality Restaurant Group
09.2021 - 11.2023
Kitchen Manager
The Cheesecake Factory
04.2018 - 02.2019
Associate of Arts - Culinary
Art Institute of Dallas
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