Kevin Thomas
Marlton,NJ
Overview
26
26
years of professional experience
Work History
Chef Manager
Morrison Healthcare
Marlton, N.J
04.2024 - Current
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Implemented innovative strategies designed to increase efficiency within the kitchen environment.
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Monitored temperatures of prepared food and cold-storage areas.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Enforced health department regulations regarding storage and preparation of foods.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Observed food safety and sanitation protocols to reduce germ spread.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Maintained updated knowledge through continuing education and advanced training.
- Completed routine maintenance and repair.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Recognized by management for providing exceptional customer service.
Food Service Supervisor
Virtua Hospital
Voorhees., N.J
08.1998 - 04.2024
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Monitored portion sizes and plate presentation to ensure consistency across all dishes served.
- Analyzed operational reports to determine trends related to labor costs or customer satisfaction ratings.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Developed menus that met nutritional requirements while staying within budget guidelines.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Monitored temperatures of prepared food and cold-storage areas.
- Monitored actions of staff and customers to uphold health and safety standards.
- Maintained inventory of supplies, equipment, and food items needed for daily operations.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Coordinated maintenance and repair of food service equipment.
- Investigated and resolved customer complaints concerning food quality and service.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Delivered food prep training so that employees could effectively feed staff personnel.
- Handled customer complaints and feedback, implementing changes to improve service.
- Supervised and coordinated activities of food service personnel to ensure efficient operation of the restaurant.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Scheduled staff shifts, monitored attendance, and managed payroll records.
- Distributed food to service staff for prompt delivery to customers.
- Trained new employees on restaurant policies, procedures, and customer service standards.
- Conducted regular staff meetings to discuss operational improvements and address concerns.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Reviewed customer feedback forms to identify areas needing improvement in quality or customer service.
- Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them.
- Maintained compliance with health and safety regulations, ensuring a clean and safe dining environment.
- Delegated work to staff, setting priorities and goals.
- Performed continuous evaluations of employee performance and service levels.
- Worked closely with management team to develop promotional campaigns or other marketing efforts aimed at increasing sales volumes.
- Coached staff on strategies to enhance performance and improve customer relations.
- Oversaw the maintenance and repair of restaurant equipment to ensure operational efficiency.
- Prepared workstations with ingredients and tools to increase efficiency.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Explained goals and expectations required of trainees.
- Responded to customer concerns efficiently, accurately and with detailed information.
- Rotated and replenished products in display cases.
- Hired and trained new food service personnel to maintain high productivity levels of staff.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Oversaw food preparation, production and presentation according to quality standards.
Education
High School Diploma -
Penn Foster Career School
Scranton, PA05-2034
Skills
- Kitchen operations
- Menu development
- Training and mentoring
- Consumption tracking
- Food safety management
- Team management
- Food safety regulations
- Culinary staff management
- Cleaning and sanitation
- Cooking skills
- Nutritional advice
- Catering oversight
- Event planning
- Dish preparation
Accomplishments
Employee of the month
Timeline
Chef Manager
Morrison Healthcare
04.2024 - Current
Food Service Supervisor
Virtua Hospital
08.1998 - 04.2024
High School Diploma -
Penn Foster Career School