Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kareem A Avinger

Dorchester,MA

Summary

Veteran chef ready to lead the food service teams through careful training and empathetic management. Proficient at educating staff on proper beverage handling and serving techniques. Perpetually ready to address customer complaints and concerns with amiable and effective solutions. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.

Overview

13
13
years of professional experience

Work History

Senior Food and Beverage Executive

Hyatt Place Seaport Boston
03.2022 - Current
    • Motivated staff to perform at peak efficiency and quality.
    • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
    • Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
    • Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
    • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
    • Cultivated a reputation for hosting memorable occasions through personalized event experiences tailored specifically to clients'' needs.
    • Implemented effective inventory control systems to reduce food spoilage and waste.
    • Verified prepared food met standards for quality and quantity before serving to customers.
    • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
    • Responded to customer complaints, addressing concerns, and distress with amicable interactions.

Sous Chef

LCB Senior Living Watertown
03.2020 - 03.2022
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • 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.

Line Cook Supervisor

Top Of The Hub Restaurant And Lounge
02.2017 - 03.2020
    • Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
    • Facilitated ongoing training programs for line cooks, promoting professional growth and improving overall team performance.
    • Upheld strict adherence to recipe specifications, guaranteeing consistency in flavor profiles across multiple service periods.
    • Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
    • Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
    • Actively participated in the hiring process, selecting top talent to contribute positively to the culinary team''s performance.
    • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
    • Evaluated kitchen performance metrics regularly, identifying areas for improvement and implementing targeted action plans accordingly.

Lead Line Cook

Burger Fi
02.2015 - 09.2017
  • Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.

Assistant Culinary Director

West Roxbury Rehab/Vero Bear Mountain
08.2013 - 08.2015
  • Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.

Line Supervisor

The Rox Diner
07.2012 - 08.2013
  • Managed onboarding tasks to support smooth adjustment and complete training for new hires.
  • Ensured timely completion of projects by tracking progress against established timelines, adjusting priorities as needed, and utilizing resources efficiently.
  • Collaborated with other leaders and executives to direct workflow and support operations.
  • Oversaw loading and unloading of packages in warehouse.
  • Maintained a safe work environment by enforcing strict adherence to safety protocols and guidelines.

Line Cook Trainer

Panera Bread
09.2010 - 01.2012
  • Advised cooks on course selection, decisions and other academic and vocational concerns.
  • Enhanced kitchen efficiency by streamlining prep work and ingredient organization.
  • Enforced cooking, plating and garnishing rules across shifts and staff members.
  • Identified program successes and failures based on student assessments and course reviews.
  • Managed ordering processes, maintaining appropriate stock levels while minimizing spoilage risks.
  • Implemented time-saving measures during food preparation, enabling swift adaptation to sudden increases in order volume or special requests from customers.

Education

High School Diploma -

Urban Science Academy
West Roxbury, MA
2011

Skills

    • Database Interface and Query Software
    • Recruitment
    • Payroll Administration
    • Resource Allocation
    • Menu development
    • Inventory Management
      • Strategic Planning
      • Team Leadership
      • Food presentation
      • Allergen awareness
      • Event Coordination

Timeline

Senior Food and Beverage Executive

Hyatt Place Seaport Boston
03.2022 - Current

Sous Chef

LCB Senior Living Watertown
03.2020 - 03.2022

Line Cook Supervisor

Top Of The Hub Restaurant And Lounge
02.2017 - 03.2020

Lead Line Cook

Burger Fi
02.2015 - 09.2017

Assistant Culinary Director

West Roxbury Rehab/Vero Bear Mountain
08.2013 - 08.2015

Line Supervisor

The Rox Diner
07.2012 - 08.2013

Line Cook Trainer

Panera Bread
09.2010 - 01.2012

High School Diploma -

Urban Science Academy

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Kareem A Avinger