Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kellecalfe Dyson

Lubbock,TX

Summary

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Overview

35
35
years of professional experience

Work History

Executive Chef

The Cheesecake Factory
Lubbock, TX
11.2008 - 12.2021
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • 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.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Kept labor at or below 98% to support business profit targets.
  • Increased profits and efficiency 95% by building optimal inventory control model.
  • Kept labor at or below 18% to support business profit targets.

Staff Sargent

United States Marine Corps
Norfolk, VA
08.1996 - 08.2008

Sous Chef

Morton's Steakhouse
Baltimore, MD
01.2007 - 01.2008
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Collaborated with staff members to create meals for large banquets.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Managed 4 culinary personnel in service to 100-customer base4
  • Reduced food costs 98% by using seasonal ingredients, setting standards for portion size and minimizing waste

Kitchen Manager

Famous Dave's Bar-B-Que
Laurel, MD
01.2002 - 01.2007
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Checked and tested foods to verify quality and temperature.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Managed restaurant marketing, sales building and community involvement.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Oversaw food preparation and monitored safety protocols.
  • Purchased food and cultivated strong vendor relationships.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 99% accuracy
  • Enhanced business productivity by training all team members and all servers on best practices and protocols

Front of House Manager

Carrabba's Restaurant
Woodbridge, VA
01.1998 - 01.2002
  • Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Performed cash handling activities and secured nightly bank deposits.
  • Adhered to safe work practices, food safety regulations and corporate guidelines.
  • Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
  • Supervised staff of 45 through motivational coaching and effective training programs for service and sales techniques.
  • Developed and implemented corrective action plans based on review of comment cards and guest satisfaction results.
  • Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
  • Managed inventory through effectively ordering and stocking uniforms, linens, beverages and front of house supplies.
  • Resolved guests complaints while maintaining positive customer environment.
  • Conducted weekly sales meetings with team members to establish merchandising, sales and profit objectives.
  • Managed dining and bar costs by conducting weekly depletion analysis.
  • Created and distributed staff schedules and maintained time cards to facilitate efficient payroll process.
  • Created new hiring, training and promoting process to decrease turnover 12% and increase productivity 45%

Education

Associate of Arts - Business Administration And Management

University of Colorado
Boulder, CO
04.2008

Associate of Arts - Culinary Arts

Johnson & Wales University - Denver
Denver, CO

Skills

  • Instruction and Delegation
  • Special Events and Catering
  • Cost Control and Budgeting
  • Recordkeeping and Documentation
  • Food Preparing, Plating and Presentation
  • Team Leadership
  • Sanitation and Cleaning
  • Scheduling Equipment Repairs
  • Quality Control and Oversight
  • Quality Assessment
  • Supply Estimates
  • Vendor Relationships
  • Supply Ordering
  • Coordinating Kitchen Staff
  • Equipment Inspection and Maintenance
  • Recipe Development
  • Cooking Technique Demonstrations
  • Safety and Risk Management
  • Food Production
  • Vendor Sourcing
  • Performance Improvement
  • Food Production Timing
  • Coaching and Mentoring
  • Inventory Management
  • Food and Beverage Service
  • Team Building and Development

Timeline

Executive Chef

The Cheesecake Factory
11.2008 - 12.2021

Sous Chef

Morton's Steakhouse
01.2007 - 01.2008

Kitchen Manager

Famous Dave's Bar-B-Que
01.2002 - 01.2007

Front of House Manager

Carrabba's Restaurant
01.1998 - 01.2002

Staff Sargent

United States Marine Corps
08.1996 - 08.2008

Associate of Arts - Business Administration And Management

University of Colorado

Associate of Arts - Culinary Arts

Johnson & Wales University - Denver

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Kellecalfe Dyson