Latisha Guillory
Baton Rouge,Louisiana
Summary
Talented kitchen leader offer over 25+ years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Overview
25
25
years of professional experience
Work History
Kitchen Supervisor
Mike Anderson's Seafood
Baton Rouge, LA
06.2011 - Current
- Monitored food preparation, production and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Cut spending through effective inventory management and supply sourcing.
Line Cook
Chastain's Food & Spirits
Lake Charles, LA
02.2007 - 03.2011
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- 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.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared average of [50-100] orders each shift.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
Education
No Degree -
Eunice High School
Eunice, LAGED -
Christie McCulliff
Baton Rouge, LASkills
- Orientation a
- Complaint Resolution
- Production and Time Sequencing
- Orientation and Onboarding
- Equipment Inspection
- Kitchen Staff Supervision
- Service Training
- Work Station Assignments
- Dining Area Cleaning Supervision
- Food Portion Specification
- Worker Training
- Work Area Inspection
- Work Schedule Creation
- Verbal and Written Communication
- Critical Thinking
- Staff Forecasting
- Supplies Forecasting
- Team Collaboration
- Disciplinary Write-ups
- Food Assembly Supervision
- Waste Procedures Establishment
- Food Delivery Oversight
Timeline
Kitchen Supervisor
Mike Anderson's Seafood
06.2011 - Current
Line Cook
Chastain's Food & Spirits
02.2007 - 03.2011
No Degree -
Eunice High School
GED -
Christie McCulliff