Kirk Townsend
Summary
Dedicated Executive Steward with expertise in inventory management, kitchen safety, and food quality control. Proven ability to implement waste reduction practices and enhance staff training, contributing to operational efficiency, exceptional customer service, preping and cooking meals
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Steward
ESS Support Services Worldwide
Lafayette, Louisiana
03.2014 - Current
- Supervised cleaning and sanitation processes to maintain high hygiene standards.
- Ensured that all kitchen areas are properly cleaned and sanitized in accordance with health regulations.
- Implemented safety policies and procedures to ensure a safe working environment for all employees.
- Trained new staff on safety protocols and operational procedures for kitchen management.
- Coordinated with culinary staff to ensure timely service and quality food presentation.
- Oversaw inventory of kitchen supplies and equipment to ensure smooth operations.
- Conducted regular inspections of facilities to ensure compliance with health regulations.
- Created cleaning staff schedules to enhance workforce coverage and efficiency.
- Facilitated communication with team members to address and resolve operational issues.
- Investigated complaints concerning food quality or service received from customers.
- Provided guidance and direction to kitchen staff regarding product ordering, storage and usage guidelines.
- Implemented waste reduction practices to enhance sustainability in food service operations.
- Excellent communication skills, both verbal and written.
Cook
Art Catering Inc.
Belle Chasse, LA
06.2011 - 03.2014
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
Cook
Trinity Catering Inc.
Houma, LA
03.2009 - 05.2011
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
Skills
- Food safety management
- Food quality control
- Kitchen safety
- Inventory management
- Waste reduction
- Staff training
- Preping and cooking meals
Certification
TWIC, Safe Gulf/IADC Rig Pass Card, Water Survival/HUET, Swing Rope and ServSafe
Timeline
Executive Steward
ESS Support Services Worldwide
03.2014 - Current
Cook
Art Catering Inc.
06.2011 - 03.2014
Cook
Trinity Catering Inc.
03.2009 - 05.2011