Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

THEMECO HARRIS

Fort Pierce,FL

Summary

Talented kitchen leader offer over 10+ years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Cook

The Broodmoor ALF
01.2024 - Current
  • Set up workstations with all needed ingredients and cooking equipment
  • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
  • Cook food in various utensils or grillers
  • Check food while cooking to stir or turn
  • Ensure great presentation by dressing dishes before they are served
  • Keep a sanitized and orderly environment in the kitchen
  • Ensure all food and other items are stored properly
  • Check quality of ingredients
  • Monitor stock and place orders when there are shortages
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.

Kitchen Manager

Boys & Girls Club Of St Lucie County
11.2021 - 04.2023
  • Responsible for managing the afterschool meal program and the summer food program.
  • Responsible for managing the Food Truck at Club, community, and other special events
  • Responsible for catering in-house events
  • Maintain an up-to-date inventory by program, requisition food and non-food supplies
  • Develop, train, and supervise Kitchen staff and volunteers.
  • Assist with Recruiting, training, developing, and communicating through consistent daily interactions and weekly meetings with all Team Members
  • Schedules and assigns daily work activities to the staff and supervises the completion of tasks.
  • Trains and guides staff on job duties, standard food safety, sanitation procedures, cooking methods, etc.
  • Inspects all work areas to ensure that standards are being upheld and that all health and safety procedures are being followed
  • Train staff to use equipment safely and properly
  • Ensures all equipment is in good condition
  • Ensure low waste costs by properly prepping and training kitchen staff.
  • Reinforce Team Members' skills and Managers’ leadership behaviors
  • Maintain the cleanliness of the dining room, kitchen, and other workspaces at all times
  • Ensures that food permits are complete and updated with the St. Lucie County Health Department
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Checked and tested foods to verify quality and temperature.

Cafe Worker

Link Port Café, Florida Atlantic University
08.2007 - 11.2017
  • Prepare and Serve Food
  • Prepare food for events
  • Provide food for services on site
  • Plan café menus
  • Monitored food temperatures to comply with safety regulations
  • Trained new cafe workers in sales, customer service and safety
  • Backed up servers by setting up trays and completing some food deliveries
  • Prepared recipe ingredients by washing, peeling, cutting and measuring
  • Replenished serving stations with fresh food and cleaned up spills
  • Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness
  • Scanned shelves and product cases for expired stock and discarded outdated or spoiled items
  • Notified management of product and supply shortages to reduce disruption in availability
  • Replenished products daily for optimal freshness and visibility
  • Filled out daily shift log to record amount of food prepared, used and leftover
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Education

High School Diploma -

Indian River State College
Ft. Pierce, FL
1997

Skills

  • Employee Scheduling
  • Equipment Maintenance
  • Inspection and Observation
  • Kitchen Equipment Operation
  • Food Preparation and Safety
  • Portion Sizes
  • Food Plating and Presentation
  • Shipment Preparation
  • Menu Planning
  • Safe Food Handling

Certification

ServSafe Certified

Timeline

Cook

The Broodmoor ALF
01.2024 - Current

Kitchen Manager

Boys & Girls Club Of St Lucie County
11.2021 - 04.2023

Cafe Worker

Link Port Café, Florida Atlantic University
08.2007 - 11.2017

High School Diploma -

Indian River State College

Similar Profiles

CREATE PROFILE
THEMECO HARRIS