LaCora Smith
Indianapolis,IN
Summary
Dynamic Head Cook with a proven track record at Crown Point Health Suites, excelling in recipe development and kitchen management. Enhanced customer satisfaction through innovative menu offerings and effective training, while implementing waste reduction strategies that minimized food spoilage. Strong communicator dedicated to fostering a collaborative kitchen environment.
Overview
11
11
years of professional experience
Work History
Head Cook
Crown Point Health Suites
07.2024 - 04.2025
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Improved supplier relationships, ensuring timely delivery of fresh ingredients which enhanced overall dish quality.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
- Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
- Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
- Fostered collaborative kitchen environment, encouraging creativity and input from all staff members on menu development.
- Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Utilized culinary techniques to create visually appealing dishes.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
- Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
- Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
- Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Head Cook
Bethel School District
08.2020 - 06.2024
- Placed orders to restock items before supplies ran out.
- 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.
- 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.
- 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.
- 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.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
- Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
- Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Head Cook
Golden Living
10.2018 - 05.2020
- Placed orders to restock items before supplies ran out.
- 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.
- 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.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- 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.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
- 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.
- Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
- Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
Line Cook
St. Vincent's Hospital
04.2016 - 09.2018
- 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.
- Grilled meats and seafood to customer specifications.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- 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.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- 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.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Cook Supervisor
Hardcore Nursing Home
02.2014 - 06.2016
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
- Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.
- Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.
Education
High School Diploma -
Hammond High School
Hammond, IN06-1997
Skills
- Food storage
- Verbal and written communication
- Meal preparation
- Food preparation
- Food safety
- Kitchen equipment operation and maintenance
- Recipe development
- Cost control
- Cleaning and sanitation
- Garnishing techniques
- Training and mentoring
- Food plating and presentation
- Recipes and menu planning
- Waste reduction
- Nutrition
- Kitchen management
- Inventory oversight
- Cooking
- Recipe creation
- Meal scheduling
- Special diets
Timeline
Head Cook
Crown Point Health Suites
07.2024 - 04.2025
Head Cook
Bethel School District
08.2020 - 06.2024
Head Cook
Golden Living
10.2018 - 05.2020
Line Cook
St. Vincent's Hospital
04.2016 - 09.2018
Cook Supervisor
Hardcore Nursing Home
02.2014 - 06.2016
High School Diploma -
Hammond High School
Similar Profiles
SAMANTHA MORRISSAMANTHA MORRIS
Staff MRI Technologist at Franciscan Health Crown PointStaff MRI Technologist at Franciscan Health Crown Point
Ali SaeedAli Saeed
Administrative Assistant at Crown Point Family Health CentreAdministrative Assistant at Crown Point Family Health Centre
Michael PolomchakMichael Polomchak
Charge Nurse at Franciscan Health Crown PointCharge Nurse at Franciscan Health Crown Point
Saxoni C. KrickSaxoni C. Krick
Director of Operations / Community Relations Director at Guardian Angel RestorationDirector of Operations / Community Relations Director at Guardian Angel Restoration
Jay BrookensJay Brookens
Founder & Principal at J B Marketing, LLCFounder & Principal at J B Marketing, LLC