Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kevin Beaudette

Tupper Lake

Summary

Adept at elevating dining experiences, I honed my culinary and leadership skills at Mainstreet Restaurant, leading to a significant reduction in food costs without compromising quality. My ability to quickly adapt to new recipes and techniques, combined with a strong work ethic and positive attitude, consistently enhances team performance and customer satisfaction.

Overview

19
19
years of professional experience

Work History

Food Service Worker

Sunmount DDSO
01.2022 - Current
  • Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Maintained safety standards by properly handling food and adhering to sanitation guidelines.
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Promoted a positive work environment through effective communication with colleagues and supervisors.
  • Demonstrated versatility by quickly adapting to various roles within the food service environment as needed.
  • Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
  • Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
  • Learned other teammates' work tasks to train as backup.
  • Operated dishwashing and sanitizing equipment according to manufacturer instructions.
  • Set up and broke down food service lines quickly to maintain service flow.
  • Enhanced customer satisfaction by maintaining a clean and organized dining area.
  • Collaborated with kitchen staff to ensure timely and accurate order fulfillment.
  • Achieved consistent compliance with health department regulations through diligent adherence to policies and procedures.
  • Assisted in inventory management, ordering supplies, and minimizing food spoilage.
  • Participated in regular trainings to stay current on industry best practices and trends.
  • Contributed to menu development, incorporating seasonal ingredients and customer feedback.
  • Collaborated with kitchen staff to plan and execute special events without hitches.
  • Increased repeat business with high standards of food quality and service.
  • Managed inventory levels to prevent shortages and reduce waste.
  • Optimized food presentation to enhance customer dining experience.
  • Enhanced customer loyalty, remembering regulars' names and orders.
  • Enhanced team efficiency with streamlined food preparation processes.
  • Conducted daily equipment checks to ensure operational efficiency.
  • Prepared variety of menu items following specific recipes to ensure customer satisfaction.
  • Reduced food preparation times by organizing workstations effectively.
  • Maintained accurate records of food temperatures to ensure safety standards were met.

Line Cook

Swiss Kitchen
07.2021 - 01.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Developed waste reduction program that became model for other restaurants in chain.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Improved team morale and productivity through effective communication and collaboration.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Developed innovative, creative menu items and recipes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Monitored food quality and presentation to maintain high standards.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Line Cook

Lumberjack Inn
12.2020 - 07.2021
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Improved team morale and productivity through effective communication and collaboration.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Developed innovative, creative menu items and recipes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Head Cook

Mainstreet Restaurant
05.2009 - 12.2020
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
  • Developed new menu items for increased customer satisfaction and repeat business.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
  • Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
  • Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
  • Created visually appealing plate presentations to enhance the overall dining experience for guests.
  • Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
  • Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
  • Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
  • Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
  • Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
  • Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
  • Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
  • Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
  • Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
  • Streamlined kitchen operations, leading to smoother service during peak hours by implementing efficient prep schedules.
  • Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
  • Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
  • Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
  • Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
  • Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
  • Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
  • Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
  • Improved supplier relationships, ensuring timely delivery of fresh ingredients which enhanced overall dish quality.
  • Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
  • Improved customer satisfaction with introduction of signature dishes that became customer favorites.
  • Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
  • Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
  • Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.

Line Cook

Park Restaurant
04.2007 - 05.2009
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.

Cook

McDonald's Restaurant
09.2005 - 05.2007
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Education

High School Diploma -

Tupper Lake Middle High School
Tupper Lake, NY
06.2008

Skills

  • Quick learner
  • Positive attitude
  • Multitasking
  • Customer service
  • Strong work ethic
  • Cleaning and sanitation
  • Problem-solving
  • Strong communication skills
  • Attention to detail
  • Positive attitude and energy
  • Team oriented
  • Fast-paced environment
  • Flexible schedule
  • Working quickly
  • Productivity and efficiency
  • Working with diverse people
  • Safe food handling
  • Food preparation
  • Food and safety standards
  • Interpersonal skills
  • Efficient food preparation
  • Order taking accuracy
  • Basic mathematics
  • Food assembly
  • Menu memorization
  • Quality control
  • Complex Problem-solving
  • Heavy lifting capacity
  • Food storage practices
  • Professional appearance maintenance
  • Covid-19 safety protocols
  • Cross-functional teamwork
  • Inventory control
  • Sanitation standards compliance
  • ServSafe
  • Equipment maintenance
  • Staff training and development
  • Food storage
  • Patient relations
  • Patient care
  • Food quality assessment
  • Food waste reduction techniques
  • Food portioning control
  • Interpersonal relationship building
  • ServSafe certification
  • Grilling
  • Food presentation techniques
  • Customer feedback analysis
  • Food service sales techniques
  • Supply inventory management
  • Food production scheduling
  • Food service equipment maintenance
  • Recipe execution precision
  • Plating and presentation
  • Food service industry trends awareness
  • Plates presentation
  • Plating and portion control
  • Food cost control strategies
  • Hot table management
  • Buffet management

Timeline

Food Service Worker

Sunmount DDSO
01.2022 - Current

Line Cook

Swiss Kitchen
07.2021 - 01.2022

Line Cook

Lumberjack Inn
12.2020 - 07.2021

Head Cook

Mainstreet Restaurant
05.2009 - 12.2020

Line Cook

Park Restaurant
04.2007 - 05.2009

Cook

McDonald's Restaurant
09.2005 - 05.2007

High School Diploma -

Tupper Lake Middle High School

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Kevin Beaudette