Landon Henry
Kitchen Manager
Saint Paul,MN
Summary
Dynamic Kitchen Manager with a proven track record at Eagle MPLS, excelling in staff supervision and inventory management. Expert in food safety and menu development, I streamlined operations to enhance service quality and reduce waste. Committed to fostering a collaborative team environment while ensuring compliance with health regulations.
Overview
9
9
years of professional experience
Work History
Kitchen Manager
Eagle MPLS
03.2021 - Current
- Supervised daily kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff, fostering a collaborative team environment.
- Developed and implemented efficient inventory management systems to minimize waste.
- Coordinated menu planning and food preparation, aligning offerings with seasonal ingredients.
- Streamlined cooking processes, enhancing service speed and quality of dishes served.
Sales Associate
Von Hanson's Meats
01.2019 - 01.2021
- Engaged customers to drive product sales and enhance overall shopping experience.
- Managed inventory levels, ensuring optimal stock availability for high-demand items.
- Assisted in training new sales associates on customer service best practices and product knowledge.
- Implemented visual merchandising strategies to improve store presentation and attract customer attention.
- Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
- Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.
- Built relationships with customers to encourage repeat business.
Pastry Chef
Hyatt Regency
03.2017 - 03.2019
- Developed innovative pastry recipes aligning with seasonal trends and guest preferences.
- Supervised kitchen staff, ensuring adherence to food safety regulations and quality standards.
- Managed inventory control, minimizing waste while maintaining supply levels for peak operations.
- Streamlined production processes, enhancing efficiency of pastry preparation and presentation.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Maintained well-organized mise en place to keep work consistent.
Education
High School Diploma -
Turtle Mountain Community High School
Belcourt, ND05-2016
Associate of Arts - Culinary Studies
Le Cordon Bleu
Mendota Heights MN05-2012
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Kitchen management
- Inventory control
- Attention to detail
- Waste reduction
- Problem-solving
- Safe food handling
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Vendor relations
- Team collaboration and leadership
- Sanitation standards
- Health code compliance
- Recipes and menu planning
- Food production management
- Supply ordering
- Menu development
- Order delivery practices
- Employee scheduling
- Food plating and presentation
- High volume dining
- ServSafe certification
- Health inspections
- Flexible schedule
- Shift scheduling
- New employee recruitment
- Sanitation
- Recipe creation
Accomplishments
I have been in the Hospitality industry for 15+ yrs in various positions. Worked as a server, a bartender, host and lead server for parties and banquets for many years before going to school at Le Cordon Bleu. I was trained for fine dining as a salad and dessert chef before training at a high end hotel first as a line cook then as a pastry chef. I also have done catering for special events and weddings during my career.. I have experience working in a butcher shop for two years before returning to the Kitchen in a bar establishment.
Timeline
Kitchen Manager
Eagle MPLS
03.2021 - Current
Sales Associate
Von Hanson's Meats
01.2019 - 01.2021
Pastry Chef
Hyatt Regency
03.2017 - 03.2019
High School Diploma -
Turtle Mountain Community High School
Associate of Arts - Culinary Studies
Le Cordon Bleu