Summary
Overview
Work History
Education
Skills
Accomplishments
Additional Information
Timeline
Generic

Lennon Harkins

Cayce,SC

Summary

I've been cooking for the better part of twelve years and managing for the better part of eight. Looking to find a home in a busy kitchen/restaurant that can meet my needs fiscally as well as meet my needs for continued growth within the industry.

Overview

10
10
years of professional experience

Work History

Executive Sous Chef

Bourbon
12.2020 - Current
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Kitchen Manager

Bangback
03.2020 - 11.2021
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Checked and tested foods to verify quality and temperature.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Executive Sous Chef

The Falls Restaurant
04.2018 - 02.2020
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed close relationships with suppliers to source best ingredients.

Kitchen Manager

Transmetropolitan
02.2016 - 04.2018
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Checked and tested foods to verify quality and temperature.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Cook Shift Leader

The Royal Peasant
08.2013 - 05.2017
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • 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.
  • Maintained well-organized mise en place to keep work consistent.
  • Managed opening and closing shift kitchen tasks.
  • Prepared and served various food items in fast-paced environment.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Planned menus for different events, seasons and customer requests.

Education

High School Diploma -

Emsley A. Laney High
Wilmington, NC
06.2011

Skills

  • Attention to Detail
  • Executive Management
  • Creative Thinking
  • Create Recipes
  • Cleaning and Sanitation
  • Food and Beverage Pairings
  • Dish Preparation
  • Inventory Control
  • Garnishing and Plating
  • Cooking Technique Demonstrations
  • Disciplinary Action
  • Fine Dining Expertise
  • Vendor Sourcing
  • Staff Recruiting and Hiring
  • Menu Planning
  • Kitchen Staff Management

Accomplishments

Orchestrated and executed Bourbon's spot at the 2022 and 2023 Columbia Food & Wine Festival

Additional Information

Knowledgeable of various cuisines. Many years in pizza-making, pasta-making, gastronomy and fine dining.

Timeline

Executive Sous Chef

Bourbon
12.2020 - Current

Kitchen Manager

Bangback
03.2020 - 11.2021

Executive Sous Chef

The Falls Restaurant
04.2018 - 02.2020

Kitchen Manager

Transmetropolitan
02.2016 - 04.2018

Cook Shift Leader

The Royal Peasant
08.2013 - 05.2017

High School Diploma -

Emsley A. Laney High

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