Keenet DeLeon
Kissimmee,FL
Summary
Dynamic Chef Supervisor with a proven track record at Barrymore Hotel, enhancing kitchen efficiency through innovative menu development and effective cost control. Skilled in food safety management and team leadership, I consistently achieved high customer satisfaction while fostering a collaborative work environment, resulting in increased sales and repeat business opportunities. 40 Yrs in industry
Overview
2
2
years of professional experience
Work History
Chef Supervisor
Barrymore Hotel
Tampa, FL
02.2021 - 03.2023
- 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.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Participated in community outreach efforts such as cooking demonstrations or charity events to increase brand visibility and goodwill.
- 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.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Reviewed vendor contracts to negotiate better pricing on ingredients, lowering operational costs while maintaining quality standards.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Built relationships with local farmers markets to source fresh produce directly from growers at advantageous prices.
- Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
- 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.
- Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
- Collaborated with front-of-house staff to provide seamless dining experiences for guests.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
High School Diploma -
Bloomfeild High
Bloomfield, Connecticut06-1978
Skills
- Scheduling staff
- Sanitation standards
- Kitchen operations
- Food presentation
- Culinary expertise
- Allergen awareness
- Menu development
- Recipe creation
- Cost control
- Special diets
- Nutritional advice
- Food safety management
- Customer service
- Kitchen leadership
- Team leadership
- Supervising food prep
- Verbal and written communication
- Food safety
- Kitchen organization
- Food preparation
- Safe food handling
- Knife skills
- Cooking techniques
- Safe handling
- Sanitation procedures
- Safety management
- Kitchen management
- Foodservice
Languages
Spanish
Full Professional
Timeline
Chef Supervisor
Barrymore Hotel
02.2021 - 03.2023
High School Diploma -
Bloomfeild High