Joseph Biggs
Fort Worth,TX
Summary
Accomplished Chef and Supervisor with a proven track record at Marriot Hotel, enhancing kitchen operations and elevating food quality through innovative inventory management and staff training. Skilled in kitchen leadership and team coordination, I've significantly boosted efficiency and customer satisfaction. Expert in sanitation standards and culinary techniques, my approach has consistently delivered superior dining experiences. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry.
Overview
1
1
year of professional experience
Work History
Chef,supervisor
Marriot Hotel
02.2017 - 08.2017
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Advanced employees'' professional growth through regular performance evaluations and constructive feedback sessions.
- Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
- Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
- Reviewed vendor contracts to negotiate better pricing on ingredients, lowering operational costs while maintaining quality standards.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
- Managed staff scheduling to ensure optimal coverage during peak service hours without compromising quality or efficiency.
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Trained junior chefs on culinary techniques, improving overall skill levels within the team.
- Collaborated with front-of-house staff to provide seamless dining experiences for guests.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
Line Cook Intern
Lengends
03.2016 - 11.2016
- Enhanced kitchen efficiency by organizing and preparing ingredients for daily use.
- Developed knife skills through precise cutting and chopping techniques that reduced food waste and increased efficiency.
- Implemented time management strategies during busy shifts, consistently meeting order deadlines without compromising quality.
- Gained valuable knowledge of different dietary restrictions and prepared appropriate dishes accordingly.
- Adapted quickly to new recipes, incorporating them into daily menus with ease and professionalism.
- Communicated effectively with front-of-house staff to ensure smooth service and customer satisfaction.
- Maintained high standards of cleanliness and sanitation within the kitchen, ensuring a safe working environment.
- Collaborated with fellow interns to complete tasks efficiently and effectively, contributing to overall team success.
- Participated in weekly inventory checks, ensuring all supplies were stocked and ready for use.
- Practiced various cooking techniques to become proficient in multiple culinary styles.
- Supported other kitchen staff as needed, fostering a cooperative environment that promoted teamwork and efficiency.
- Worked closely with the head chef to monitor food costs, minimizing waste while maximizing profits for the restaurant.
- Assisted head chef with menu planning and development, resulting in an improved dining experience.
- Cleaned and sanitized work areas, utensils and equipment.
- Observed proper safety protocols when using kitchen equipment to prevent injuries or accidents during service hours.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Operated grills, fryers and ovens to cook food items.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Education
Associate of Applied Science - Culinary,baking
Le Cordon Bleu
Dallas, TX06.2017
Skills
Scheduling Staff
Sanitation Standards
Kitchen Operations
Nutritional knowledge
Kitchen leadership
Team Leadership
Supervising Food Prep
Food Safety
Heavy Lifting
Food Preparation
Safe Food Handling
Knife Skills
Safe handling
Cooking techniques
Ordering and Requisitions
Kitchen Management
Kitchen Equipment Operation
Catering background
Garnishing and Plating
Sauce preparation
Plating
Accomplishments
- Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
- Supervised team of [Number] staff members.
- Achieved [Result] by completing [Task] with accuracy and efficiency. military veterans
Affiliations
- Us Army
Artist
Painter and life like drawing, food artist
Timeline
Chef,supervisor
Marriot Hotel
02.2017 - 08.2017
Line Cook Intern
Lengends
03.2016 - 11.2016
Associate of Applied Science - Culinary,baking
Le Cordon Bleu