Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Hunter Webb

Hunter Webb

Chef
Ocean Springs,MS

Summary

Dynamic culinary professional with extensive experience in Asian, Italian, and southern Dishes. As well as Profficiency in classic French Culinary Techniques. excelling in menu development and food safety. Proven ability to enhance customer satisfaction through artistic plating and exceptional hospitality service. Skilled in kitchen management and incident documentation, fostering a safe and efficient work environment while delivering high-quality dishes.

Overview

20
20
years of professional experience

Work History

Security Officer

GRL Security
01.2023 - Current
  • Greeted guests professionally and courteously to cultivate welcoming atmosphere while making safety top priority.
  • Acted quickly during emergency situations to reduce opportunity for damage and injury.
  • Patrolled and monitored premises in company vehicle, on bicycle, and by foot.
  • Provided excellent customer service while addressing visitor inquiries or concerns related to facility safety or access control procedures.
  • Wrote detailed reports on property damage, theft, presence of unauthorized persons and unusual incidences.
  • Secured premises and personnel by patrolling property and monitoring surveillance equipment.

Carpenter/Handyman

Webb and Webb
09.2008 - 03.2025
  • Completed installations of building structures, trim, flooring, and cabinetry.
  • Demonstrated versatility in carpentry techniques, working proficiently with both hand tools and power tools to achieve desired results.
  • Specialized in specific carpentry tasks such as framing, finish work, or restoration projects to provide clients with tailored services and high-quality results.
  • Demonstrated close attention to detail to verify quality and accuracy of work.
  • Repaired existing structures such as staircases, decks, or door frames with precision to extend their lifespan without compromising structural integrity or aesthetics.
  • Measured materials to determine sizes and quantity required for construction project.
  • Delivered exceptional customer service by addressing client concerns promptly and professionally while keeping them informed of project progress.
  • Planned projects by identifying necessary equipment, tools, and required assistance.
  • Measured, drilled and sawed materials to perform successful home improvements.
  • Assisted in training new carpenters to demonstrate techniques, apply best practices and comply with protocols and regulations.
  • Developed strong relationships with suppliers to secure competitive pricing on materials, helping manage project costs effectively.
  • Painted surfaces using brushes, spray guns, and paint rollers.
  • Prepared surfaces and surrounding areas for painting using sandpaper, tape, and other materials.
  • Maintained knowledge of equipment necessary to complete jobs, acquiring new skills and techniques.
  • Spray painted surfaces with airless, conventional and High Volume Low Pressure equipment.
  • Calculated amount of paint and other materials needed for each job accurately.
  • Operated power sprayers and hand tools to prepare and paint large areas.
  • Climbed scaffolding, staging, ladders, and planks to reach work area surfaces and observed safety protocols to prevent falls.
  • Applied putty, wood filler, spackling, and caulks to prep uneven surfaces and fill in holes.
  • Prepared trim, walls and ceilings for painting by cleaning, smoothing, and priming.
  • Cleaned guns, tanks and tubes with solvents, wire brushes and cloths.
  • Minimized overspray issues by utilizing effective masking techniques for multiple surface types.
  • Completed projects within deadline constraints through consistent adherence to schedules and prioritization of tasks.

Chef

Mother Ocean Seafood Co.
06.2024 - 11.2024
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.

Security Officer

Gaurd One
06.2019 - 01.2023
  • Prevented unauthorized access to facilities by enforcing strict entry protocols and verifying identification.
  • Maintained a safe environment for employees and visitors through continuous risk assessment and threat analysis.
  • Monitored CCTV cameras and alarm systems for security breaches.
  • Updated shift logs and produced daily reports to document security activities and specific incidents.
  • Communicated with security team and building supervisors using two-way radios, mobile phones and other technological devices.
  • Patrolled internal building spaces and facility grounds to identify and deter threats to assets.
  • Responded effectively to emergencies or disturbances, prioritizing the safety of personnel while minimizing property damage or loss.
  • Checked identification of persons entering and exiting facility to eliminate unauthorized visitors.
  • Checked and verified photo identification prior to granting facility access.
  • Reported suspicious activities and persons to law enforcement.
  • Oversaw daily monitoring and patrolled buildings, grounds, and work sites.

Hibachi Chef

Yama Japanese Steakhouse
01.2017 - 06.2019
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Enhanced customer satisfaction by providing high-quality, visually appealing hibachi meals in a timely manner.
  • Built rapport with customers through engaging tableside presentations and excellent communication skills.
  • Coordinated closely with front-of-house staff to ensure seamless service during peak hours.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Prepped and Portioned food items such as meats, poultry, and fish
  • Grilled meats and seafood to customer specifications.
  • Adjusted gas and electric grills to specified temperatures for quality food output.
  • Entertained Guest with Skills set while cooking for tables of up to 15 Clients at one time

Hibachi Chef

Mikado Japanese Steakhouse
04.2012 - 05.2018
  • Stayed current on industry trends by attending workshops and conferences related to hibachi cuisine expertise.
  • Implemented portion control measures to minimize food costs without compromising quality or presentation.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Provided support to crew members, facilitating quick food preparation and delivery.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Stored and handled goods correctly to maintain freshness and condition.
  • Verified order accuracy and quality ahead of service to maintain standards.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Built rapport with customers through engaging tableside presentations and excellent communication skills.
  • Grilled meats and seafood to customer specifications.
  • Adjusted gas and electric grills to specified temperatures for quality food output.
  • Entertained guest with showcase of skills while cooking accurately for Tavles of up to 15 Customers

Innkeeper/Chef

Black Walnut Bed And Breakfast
02.2016 - 02.2017
  • Collaborated with local tourism organizations to promote the inn, resulting in increased bookings during peak seasons.
  • Managed reservations, ensuring optimal occupancy rates and seamless guest experiences.
  • Coordinated with catering services for group events or private functions held at the inn, delivering exceptional dining experiences for guests.
  • Maintained pristine facilities through diligent housekeeping and regular maintenance tasks.
  • Enhanced guest satisfaction by providing personalized services and attending to individual needs.
  • Trained new staff members in customer service best practices, contributing to a cohesive team environment.
  • Handled guest complaints professionally, promptly addressing issues and rectifying situations to ensure satisfaction.
  • Increased repeat business by fostering a welcoming atmosphere and consistently exceeding guest expectations.
  • Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
  • Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
  • Oversaw day-to-day operations of [Number]-room hotel with staff of [Number] employees.
  • Placed orders to restock items before supplies ran out.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Lead Line Cook

Zia Taqueria
01.2016 - 04.2016
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
  • Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.

Kitchen Manager/Executive Chef

Red Oak Recovery
08.2015 - 02.2016
  • 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.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.

Head Chef

Aloft Hotel
05.2013 - 08.2015
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.

Server/Expeditor

Waffle House
01.2011 - 09.2012
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
  • Served food and beverages promptly with focused attention to customer needs.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
  • Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
  • Maintained a clean and orderly dining area for an enjoyable guest experience.
  • Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
  • Assisted in training new hires, providing guidance on restaurant standards and best practices.
  • Resolved customer complaints promptly and professionally to maintain positive reputation.
  • Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
  • Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
  • Implemented effective communication strategies between front-of-house and back-of-house staff for streamlined operations.

Hibachi Chef

Yoshida Japanese Steakhouse
01.2006 - 02.2009
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Enhanced customer satisfaction by providing high-quality, visually appealing hibachi meals in a timely manner.
  • Built rapport with customers through engaging tableside presentations and excellent communication skills.
  • Coordinated closely with front-of-house staff to ensure seamless service during peak hours.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Prepped and Portioned food items such as meats, poultry, and fish
  • Grilled meats and seafood to customer specifications.
  • Adjusted gas and electric grills to specified temperatures for quality food output.
  • Entertained Guest with Skills set while cooking for tables of up to 15 Clients at one time

Assistant Manager

Costume Express
08.2005 - 06.2006
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Managed inventory levels to minimize stockouts while reducing overhead costs.
  • Generated repeat business through exceptional customer service.
  • Increased sales through effective merchandising strategies and targeted promotions.
  • Coached new employees, ensuring smooth onboarding process and quicker adaptation to their roles.
  • Led weekly team meetings to discuss goals and review performance, fostering culture of continuous improvement.
  • Conducted performance evaluations and provided constructive feedback to employees.
  • Implemented loss prevention strategies, significantly reducing shrinkage.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Established team priorities, maintained schedules and monitored performance.

Education

Culinary Arts

Asheville Buncombe Technical Community College
Asheville, NC
06-2015

Skills

  • Proficient knife techniques
  • Food safety and sanitation
  • Cooking techniques
  • Kitchen management
  • Menu development and recipe creation
  • Hospitality service expertise
  • Inventory management
  • Proficient in artistic plating methods
  • Butchery skills
  • CCTV monitoring
  • Incident documentation
  • Report writing

Certification

  • Licensed [Job Title] - [Timeframe]

Timeline

Chef

Mother Ocean Seafood Co.
06.2024 - 11.2024

Security Officer

GRL Security
01.2023 - Current

Security Officer

Gaurd One
06.2019 - 01.2023

Hibachi Chef

Yama Japanese Steakhouse
01.2017 - 06.2019

Innkeeper/Chef

Black Walnut Bed And Breakfast
02.2016 - 02.2017

Lead Line Cook

Zia Taqueria
01.2016 - 04.2016

Kitchen Manager/Executive Chef

Red Oak Recovery
08.2015 - 02.2016

Head Chef

Aloft Hotel
05.2013 - 08.2015

Hibachi Chef

Mikado Japanese Steakhouse
04.2012 - 05.2018

Server/Expeditor

Waffle House
01.2011 - 09.2012

Carpenter/Handyman

Webb and Webb
09.2008 - 03.2025

Hibachi Chef

Yoshida Japanese Steakhouse
01.2006 - 02.2009

Assistant Manager

Costume Express
08.2005 - 06.2006

Culinary Arts

Asheville Buncombe Technical Community College

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