Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kyra Richardson

Owosso

Summary

Goal-oriented cook and gastronomy researcher delivers guidance on foods to be consumed for good health. Creates achievable and delicious recipes and dietary plans for clients with various types of dietary restrictions. Committed to driving client satisfaction and maintaining client relationships through professionalism.

Overview

2026
2026
years of professional experience

Work History

Manager

The Flint Crepe Co.
  • I served as a consultant and performed tasks such
  • Developed and implemented team schedules to optimize workflow efficiency.
  • Managed inventory control processes, improving accuracy of stock levels.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • I assisted in menu-planning, coordinating, costing as well as portion and calorie control.
  • I ensured safe-menu items for vegans, vegetarians, halal, and food/preservative allergy patrons.

Sauté Cook

The Wrought Iron Grille
06.2024 - Current
  • Cross-trained all methods of food preparation and sales.
  • Adapted recipes based on seasonal ingredients, enhancing menu offerings consistently.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Implemented effective waste reduction strategies and sustainable practices.
  • Chef Brian Pierce: 517-881-7197

Graphic Designer

Freelance
2020 - Current
  • Designed visual content for digital and print media, enhancing brand identity and engagement.
  • Delivered compelling marketing materials aligned with project goals.
  • Utilized Adobe, Canva, And Sketchbook to create graphics, layouts, and illustrations for various campaigns.
  • Assisted in developing design concepts based on client feedback, ensuring adherence to brand guidelines.

Line Cook

The Laundry
06.2023 - 08.2024
  • Voted one of the best breakfast restaurants in America according to the New York Post in 2015: https://nypost.com/2015/10/19/the-best-breakfast-restaurants-in-america
  • 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.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.

Line Cook

The Vault
12.2023 - 05.2024
  • Cross-trained on all stations involving food preparation and sales.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Chef Kyle Brunori: 810-962-3241
  • Chef Jody Brunori, James Beard nominee 2016
  • Prepared and executed menu items in accordance with high culinary standards.
  • Contributed to a positive kitchen environment through effective communication and teamwork.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Shift Leader

Rivals Taphouse and Grille
10.2022 - 08.2023
  • I was cross-trained on all stations involving food preparation and sales.
  • Supervised daily operations to ensure efficient workflow and high-quality service.
  • Conducted safety audits to ensure compliance with health regulations and workplace standards.
  • Trained new employees and delegated daily tasks and responsibilities.
  • Collaborated with other shift leaders to maintain consistent standards across all shifts, promoting a cohesive workplace culture.
  • General Manager Skip Powell: 989-494-8331

Line Cook

Roma's Back Door
03.2022 - 10.2022
  • I was cross-trained and able to work the grill, saute, fry, and oven sections. Also performed kitchen prep as well as opening and closing duties.
  • Left due to unsafe working conditions.
  • Kitchen Manager Chris Dunning: 231-253-6266

Education

Dual Major - Culinary Arts and Food Service Management

Mott Community College
Flint, MI
08.2023

Certificate - High Intensity Training

Culinary Institute of Barcelona

Bachelor of Science - Nutrition And Food Science

Schoolcraft College
Livonia, MI
01-2026

Skills

  • Menu/Meal planning with calorie and cost analysis with regard to how each ingredient effects the human body and mind
  • People-Development and Training
  • Verbal and written communication
  • Understanding of Food Additives and Preservatives
  • Goal setting

Timeline

Sauté Cook

The Wrought Iron Grille
06.2024 - Current

Line Cook

The Vault
12.2023 - 05.2024

Line Cook

The Laundry
06.2023 - 08.2024

Shift Leader

Rivals Taphouse and Grille
10.2022 - 08.2023

Line Cook

Roma's Back Door
03.2022 - 10.2022

Manager

The Flint Crepe Co.

Graphic Designer

Freelance
2020 - Current

Dual Major - Culinary Arts and Food Service Management

Mott Community College

Certificate - High Intensity Training

Culinary Institute of Barcelona

Bachelor of Science - Nutrition And Food Science

Schoolcraft College

Similar Profiles

CREATE PROFILE