Summary
Overview
Work History
Education
Skills
Timeline

Kevin Hewson

Covington,LA

Summary

Accomplished Kitchen Manager with a proven track record at Creole Tomateaux, enhancing kitchen operations and elevating customer satisfaction through effective team leadership and kitchen workflow management. Expert in sanitation procedures and staff training, I've significantly reduced food waste while fostering a culture of teamwork and collaboration. Achieved a notable increase in efficiency, demonstrating strong multitasking abilities and a commitment to excellence.

Overview

19
19
years of professional experience

Work History

Senior Cook

Morrison Group
10.2024 - Current
  • Consistently met or exceeded daily production goals while maintaining high-quality standards.
  • Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
  • Implemented proper food handling procedures, ensuring the safety of all dishes served to guests.
  • Spearheaded efforts to maintain accurate recipe files, ensuring consistency across all dishes produced within the establishment.
  • Improved kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Streamlined kitchen processes, resulting in faster ticket times and increased customer satisfaction rates.
  • Contributed to a positive workplace culture by fostering strong relationships with co-workers and demonstrating leadership skills.
  • Maintained a clean and sanitary work environment, adhering to strict health department guidelines.

Assistant Manager/ General Manager Training

Arbys ( Miracle)
07.2022 - 10.2024
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
  • Generated repeat business through exceptional customer service.
  • Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
  • Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
  • Enforced company policies consistently while handling disciplinary actions when necessary with fairness and respect.
  • Scheduled staff shifts to ensure proper coverage during peak shopping hours without exceeding labor budgets.
  • Boosted employee morale by recognizing outstanding performance and celebrating team accomplishments.
  • Conducted employee performance evaluations, providing constructive feedback for growth and development.
  • Implemented staff training programs, enhancing product knowledge and improving customer service skills.
  • Ensured compliance with all safety regulations by conducting regular inspections of equipment/operations within the store.
  • Improved customer satisfaction by resolving complaints and inquiries promptly.
  • Maintained compliance with health and safety regulations, ensuring safe environment for both staff and customers.
  • Coached new employees, ensuring smooth onboarding process and quicker adaptation to their roles.
  • Oversaw daily operations to maintain store cleanliness and organization.

Kitchen Manager

Creole Tomateaux
10.2016 - 11.2019
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.

Senior Cook

La Lou
03.2015 - 09.2016
  • Consistently met or exceeded daily production goals while maintaining high-quality standards.
  • Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
  • Implemented proper food handling procedures, ensuring the safety of all dishes served to guests.
  • Spearheaded efforts to maintain accurate recipe files, ensuring consistency across all dishes produced within the establishment.
  • Improved kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Streamlined kitchen processes, resulting in faster ticket times and increased customer satisfaction rates.

Department Manager

Rouses
10.2005 - 11.2006
  • Established team priorities, maintained schedules and monitored performance.
  • Defined clear targets and objectives and communicated to other team members.
  • Initiated sustainability program, reducing waste and promoting environmentally friendly practices within department.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Increased productivity by identifying bottlenecks and implementing targeted solutions.
  • Led a team of professionals to consistently achieve or exceed performance targets.
  • Managed projects efficiently from inception to completion ensuring timely delivery within budget constraints.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Improved customer satisfaction rates through attentive service, prompt issue resolution, and continuous process improvements.

Education

Normal

Fontainbleau High, Covington, LA

Skills

  • Knife skills
  • Ingredient knowledge
  • Frying techniques
  • Sanitation procedures
  • Food presentation
  • Kitchen management
  • Allergen awareness
  • Grilling techniques
  • Food pairing
  • Cost control
  • Roasting techniques
  • Poaching techniques
  • Mentoring junior staff
  • Cleaning and sanitation
  • Verbal and written communication
  • Food safety
  • Food preparation
  • Training and mentoring
  • Meal preparation
  • Kitchen staff management
  • Sanitation standards
  • Cooking
  • Operations management
  • Kitchen equipment operation and maintenance
  • Food storage
  • Staff management
  • Staff training
  • Inventory control
  • Performance improvement
  • Inventory replenishment
  • Waste reduction
  • Restaurant operations
  • Inventory oversight
  • Special events
  • Food spoilage prevention
  • Budgeting and cost control
  • Kitchen workflow management
  • Safety and health guidelines
  • Food allergy safety
  • Kitchen operations management
  • Food safety procedures
  • Allergen management
  • Teamwork
  • Teamwork and collaboration
  • Customer service
  • Problem-solving
  • Time management
  • Problem-solving abilities
  • Team building and development
  • Multitasking
  • Multitasking Abilities
  • Reliability
  • Customer satisfaction
  • Team leadership
  • Active listening
  • Kitchen safety
  • Safe food handling
  • Relationship building
  • Food stock and supply management
  • Staff supervision and coordination
  • Catering and events

Timeline

Senior Cook - Morrison Group
10.2024 - Current
Assistant Manager/ General Manager Training - Arbys ( Miracle)
07.2022 - 10.2024
Kitchen Manager - Creole Tomateaux
10.2016 - 11.2019
Senior Cook - La Lou
03.2015 - 09.2016
Department Manager - Rouses
10.2005 - 11.2006
Fontainbleau High - , Normal

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Kevin Hewson