Jason LaBuz
Rome,NY
Summary
At Symeon's Greek Restaurant, I spearheaded kitchen efficiency, mastering inventory management and food preparation enhancements. My leadership and problem-solving skills significantly contributed to team cohesion and customer satisfaction. Proficient in sanitation practices and adept at training staff over the years, I ensured high-quality standards and operational productivity, embodying reliability and a motivated work ethic.
Overview
32
32
years of professional experience
Work History
Lead Prep Cook / Inventory Manager
Symeon's Greek Restaurant
1992.06 - Current
- Enhanced kitchen efficiency by streamlining food preparation processes and implementing effective time management techniques.
- Contributed to a positive work environment through strong teamwork, open communication, and proactive problem-solving efforts.
- Demonstrated adaptability by quickly learning new skills or techniques as required to meet evolving menu needs and kitchen demands.
- Enhanced customer satisfaction by consistently delivering dishes that met high standards of taste, presentation, and temperature.
- Managed inventory effectively by conducting regular audits and placing orders as needed, ensuring adequate stock levels for daily operations.
- Assisted in training new team members on kitchen procedures, ensuring consistent quality across all dishes prepared.
- Demonstrated flexibility in adapting to last-minute changes or special requests, maintaining a positive attitude under pressure.
- Assumed leadership role when necessary during busy services or staff absences, coordinating team efforts to meet demand without sacrificing quality or speed of service.
- Ensured timely preparation of meals by prioritizing tasks based on service flow and changing customer demands, resulting in minimal wait times for guests.
- Increased overall productivity by multitasking between various prep stations while maintaining attention to detail and consistent quality standards.
- Maintained a clean and sanitary work environment, adhering to strict health department guidelines and preventing crosscontamination.
- Optimized ingredient usage, reducing waste by improving inventory management and portion control practices.
- Reduced order errors by clearly labeling prepped items with necessary information like dates, ingredient names, and allergens.
- Handled the proper storage of perishable ingredients according to food safety regulations, minimizing spoilage risk and upholding freshness standards.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Trained and assisted new kitchen staff members.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Education
Associate of Arts - Business Administration
Mohawk Valley Community College
Utica, NYHigh School Diploma -
Westmoreland High School
Westmoreland, NY06.1994
Skills
- Training New Staff
- Stock Rotation
- Workstation setup
- Food Storage
- Cleaning and organization
- Dependable and reliable
- Efficient multitasking
- Kitchen Organization
- Food Preparation
- Workstation Maintenance
- Problem-Solving
- Inventory Ordering and Stocking
Timeline
Lead Prep Cook / Inventory Manager
Symeon's Greek Restaurant
1992.06 - Current
Associate of Arts - Business Administration
Mohawk Valley Community College
High School Diploma -
Westmoreland High School
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