Jason LaBuz - Lead Prep Cook / Inventory Manager - Symeon's Greek Restaurant

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

years of professional experience

Work History

Lead Prep Cook / Inventory Manager

Symeon's Greek Restaurant

4941 Commercial Dr. Yorkville, NY 13495

06.1992 - 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, NY

High School Diploma -

Westmoreland High School

Westmoreland, NY

06.1994

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