Leonard Minor
Lake Wales,FL
Summary
Experienced with kitchen operations, food preparation, and maintaining high culinary standards. Utilizes leadership skills to manage kitchen staff and ensure consistency in service. Track record of handling high-pressure situations while maintaining positive and productive kitchen environment.
Overview
6
6
years of professional experience
Work History
Lead Line Cook
The Nantucket Hotel & Resort
06.2023 - 07.2025
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Grilled meats and seafood to customer specifications.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
Lead Line Cook
Mangoes Restaurant
11.2021 - 05.2023
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
Line Cook
Disney's Animal Kingdom
01.2019 - 03.2020
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Grilled meats and seafood to customer specifications.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
Education
Haines City High School
Haines City, FL05.2018
Skills
- Food safety knowledge
- Grilling techniques
- Food assembly
- Menu planning
- Food safety
- Quality control
- Training management
- Sanitation practices
- Cost reduction
- Inventory control
Timeline
Lead Line Cook
The Nantucket Hotel & Resort
06.2023 - 07.2025
Lead Line Cook
Mangoes Restaurant
11.2021 - 05.2023
Line Cook
Disney's Animal Kingdom
01.2019 - 03.2020
Haines City High School
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