Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Work Preference
Quote
Work Availability
Interests
Timeline
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John Kinder

John Kinder

Lorena,TX

Summary

Dynamic culinary professional with a proven track record at multiple dining environments, excelling in food preparation and customer service. Recognized for innovative menu development and effective team collaboration, enhancing guest satisfaction. TABC Certified and Food Manager Certified, I prioritize customer service, order accuracy, maintaining cleanliness and safety while fostering a positive work environment, ensuring exceptional dining experiences. From fast food to fine dining, my skills have afforded continued success in multiple culinary settings.

Overview

10
10
years of professional experience
2
2
Certification

Work History

Bistro Attendant

Courtyard Marriott Hotel
10.2024 - Current
  • Trained new bistro attendants on company policies, procedures, and best practices for exceptional service.
  • Resolved customer complaints professionally, maintaining a positive reputation for the establishment.
  • Ensure accurate order preparation of menu items and execute prompt delivery to guests.
  • Adhered to strict health department guidelines for food handling and sanitation procedures in all work areas.
  • Provided exceptional customer service by addressing guest concerns promptly and professionally.
  • Managed inventory levels to reduce waste and control food costs effectively.
  • Contributed innovative ideas during menu development meetings, resulting in diverse offerings for guests.
  • Provide exceptional drinks from the bar while adhering to TABC standards in order to create a fun and inviting atmosphere for guests
  • Cleaned and sanitized work areas, utensils and equipment.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Operated grills, fryers and ovens to cook food items.

Executive Chef

Teresa's House
06.2023 - 09.2023
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased resident satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • 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 resident requests.
  • Created visually appealing plate presentations, enhancing the overall dining experience for residents.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for residents with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Line Cook

The Classic Cafe of Roanoke
12.2021 - 09.2023
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Sourced locally grown produce from our onsite garden to improve dish freshness.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Improved team morale and productivity through effective communication and collaboration.

Line Cook II

Children's Health Dallas
09.2022 - 06.2023
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Improved team morale and productivity through effective communication and collaboration.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.

Guest Experience Manager

Cava Grill
12.2021 - 10.2022
  • Trained new team members on company policies and procedures to maintain consistent guest experience standards.
  • Ensured seamless check-in/check-out processes by creating clear guidelines and providing staff with comprehensive training.
  • Streamlined front desk operations for improved efficiency and reduced wait times.
  • Implemented a feedback system, leading to continuous improvement of guest services based on client input.
  • Resolved guest complaints promptly, demonstrating exceptional problem-solving skills and commitment to customer satisfaction. With guest empathy we developed a sense of loyalty to our brand.
  • Mentored junior staff members in best practices for delivering outstanding service experiences to guests from diverse backgrounds.
  • Optimized inventory management processes resulting in decreased waste levels while maintaining adequate stock levels to meet guests'' needs.
  • Analyzed guest data to identify trends and areas for improvement in service delivery.
  • Introduced innovative upselling techniques that resulted in increased revenue from add-on services and amenities.
  • Developed loyalty programs that rewarded frequent guests, fostering long-lasting relationships and increased customer retention.
  • Answered guest inquiries and provided information regarding hotel services and amenities.
  • Responded to incoming guests, telephone calls, and email inquiries with efficiency and professionalism.
  • Greeted guests upon arrival and offered assistance.
  • Developed and maintained positive relationships with guests for satisfaction.
  • Enforced policies and procedures with my teams to increase efficiency and overall product integrity.
  • Prepared reports on guest satisfaction levels and other metrics.
  • Monitored staff performance and provided feedback and guidance.
  • Assisted and trained junior staff in scratch-made recipe preparation for product availability
  • Worked the grill, oven, and fryers to maintain guests demands
  • Consistently monitored the restaurant's cleanliness and overall appearance for a positive atmosphere for guests


Sous Chef

Farmhouse Tacos
08.2020 - 11.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Education

No Degree - Art, Music

McClennan Community College
Waco, TX

General Education

Robinson High School
Robinson, TX
06-1997

Skills

  • Cleanliness
  • Food preparation
  • Sanitation practices
  • Excellent work ethic
  • Customer service, Customer focused
  • Team player, Quick learner
  • Effective communication and multitasking
  • Listening
  • Teamwork and collaboration
  • Problem-solving
  • Time management
  • Food handling Safety Manager Certified, TABC Certified
  • Cross-training
  • Cash handling

Affiliations

  • Freemason
  • Shriner's Children's Hospital
  • Waco Bicycle Club

Certification

  • Certified Food Safety Manager
  • TABC Certified

Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Work-life balanceCareer advancementHealthcare benefits401k matchPaid time offCompany Culture

Quote

Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
John R. Wooden

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Interests

Culinary

Art

Excercise

Cycling

Antiques

Timeline

Bistro Attendant

Courtyard Marriott Hotel
10.2024 - Current

Executive Chef

Teresa's House
06.2023 - 09.2023

Line Cook II

Children's Health Dallas
09.2022 - 06.2023

Line Cook

The Classic Cafe of Roanoke
12.2021 - 09.2023

Guest Experience Manager

Cava Grill
12.2021 - 10.2022

Sous Chef

Farmhouse Tacos
08.2020 - 11.2021

No Degree - Art, Music

McClennan Community College

General Education

Robinson High School

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