Hi, I’m
James Wolford
Howard,OH
Summary
At the Ohio Laborers Training Center, I elevated culinary standards, notably enhancing customer satisfaction and reducing food waste by 20%. My expertise in food safety and exceptional knife skills, combined with a talent for mentoring staff and fostering a collaborative environment, significantly boosted kitchen efficiency and creativity.
Overview
5
years of professional experience
Work History
Ohio Laborers Training Center
Chef
12.2019 - 12.2024
Job overview
- 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.
- 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.
- 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.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- 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.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Coordinated with team members to prepare orders on time.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Education
Highland High School Sparta, Ohio
Yes from College Prep
06.1984
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
Timeline
Chef
Ohio Laborers Training Center
12.2019 - 12.2024
Highland High School
Yes from College Prep
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