Lee Payne
The Henry
BIRMINGHAM,AL
6
years of professional experience
2
Languages
Detail-oriented culinary professional with a strong background in leading kitchen operations and delivering high-quality dishes. Demonstrates exceptional skill in sauté techniques, menu development, and maintaining kitchen efficiency. Known for fostering collaborative team environment and adapting seamlessly to changing demands while consistently driving outstanding culinary results that blend creativity and precision.
Work History
Lead Sauté Chef
11 Months- Led kitchen staff in preparation and presentation of sautéed dishes, ensuring quality and consistency.
- Developed and refined menu items, incorporating seasonal ingredients to enhance culinary offerings.
- Collaborated with front-of-house staff to synchronize service flow and optimize guest experience.
- Monitored inventory levels of ingredients, minimizing waste through efficient stock management practices.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Disciplined and dedicated to meeting high-quality standards.
Fry & Sauté Line Cook
4 Months- Prepared and sautéed ingredients according to menu specifications and quality standards.
- Collaborated with kitchen team to ensure timely service during peak hours.
- Maintained cleanliness and organization of workstations to comply with health regulations.
- Assisted in training new staff on proper cooking techniques and kitchen procedures.
- Provided feedback on menu items, contributing to seasonal updates and enhancements.
Garde Manger, Pastry, Fry Line Cook
1 Year 1 Month- Developed seasonal menu items, incorporating fresh, local ingredients to enhance flavor profiles.
- Worked closely with the executive chef to develop new menu items that aligned with current culinary trends and guest preferences.
- Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
- Trained new team members on kitchen protocols and best practices for food preparation.
- Assumed responsibility for creating visually appealing hors d'oeuvres displays during banquets or private events, enhancing overall event presentation.
- Collaborated with culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
Garde Manger, Pastry Assistant, Saute Line Cook
1 Year 9 Months- Prepared and presented high-quality cold dishes that met hotel standards.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Exhibited versatility by stepping into other kitchen roles as needed, demonstrating adaptability and a strong work ethic.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger task.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
Bakery Supervisor
1 Year- Trained and mentored staff on baking techniques and food safety standards.
- Monitored product quality and consistency, addressing issues proactively to maintain standards.
- Implemented inventory management processes to reduce waste and improve efficiency.
- Supervised daily operations, ensuring timely production of high-quality baked goods.
- Collaborated with management to design new menu items based on seasonal ingredients.
Deli Crew Member
4 Months- Prepared and assembled a variety of deli sandwiches, ensuring high-quality presentation and taste.
- Operated slicing equipment and scales with precision, enhancing efficiency during peak hours.
- Maintained cleanliness and organization of deli area, adhering to food safety regulations.
- Assisted in training new team members on operational procedures and customer service standards.
- Provided clear communication between kitchen staff and front-of-house employees for seamless service execution.
Barista/Cashier
7 Months- Prepared high-quality beverages using espresso machines and grinders, ensuring consistency in taste and presentation.
- Processed customer transactions accurately using POS systems, minimizing wait times during peak hours.
- Assisted in training new baristas on beverage preparation techniques and customer service protocols.
- Maintained cleanliness and organization of workstations, adhering to health and safety standards to enhance customer experience.
Education
Bachelor of Science - Songwriting
- Dean's List [Fall 2020 and Spring 2021]
- [Achievement Scholarship] Scholarship Recipient
Skills
Food presentation
Attention to detail
Problem-solving
Inventory management
Team leadership
Teamwork and collaboration
Culinary plating techniques
Languages
French
Limited Working
Spanish
Limited Working
Timeline
Lead Sauté Chef
The Henry
07.2024 - 06.2025Read More
Fry & Sauté Line Cook
Otaku Ramen
03.2024 - 07.2024Read More
Garde Manger, Pastry, Fry Line Cook
5th and Taylor
02.2023 - 03.2024Read More
Garde Manger, Pastry Assistant, Saute Line Cook
The Fairlane Hotel
05.2021 - 02.2023Read More
Bakery Supervisor
Bagelshop Nashville
10.2020 - 10.2021Read More
Deli Crew Member
Momma Goldberg's Birmingham
04.2020 - 08.2020Read More
Barista/Cashier
Suzy's Cafe
08.2019 - 03.2020Read More
Belmont University
Bachelor of Science from Songwriting
Read More