Dynamic and results-driven professional with extensive experience in culinary arts and sales, notably at Peoples Products. Excelled in customer relationship building and complex problem-solving, enhancing client satisfaction and repeat business. Proven track record in leading teams to achieve excellence in service and culinary standards, driving significant improvements in efficiency and quality.
Hi, I’m
Lydell Carter
Bloomfield,CT
Summary
Overview
13
years of professional experience
Work History
Peoples Products
Sales Representative
05.2022 - Current
Job overview
- Conducted product demonstrations to educate customers on features, benefits, and competitive advantages.
- Presented professional image consistent with company's brand values.
- Increased sales with execution of full sales cycle processing from initial lead processing through conversion and closing.
- Attended monthly sales meetings and quarterly sales trainings.
- Enhanced client satisfaction by addressing concerns promptly and providing exceptional service.
- Generated additional sales opportunities with upselling and cross-selling techniques.
- Increased repeat business by fostering trust-based relationships with key accounts through regular communication.
Harbor Chase Senior Living
Sous Chef
04.2020 - 05.2022
Job overview
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
Brookdale Assisted Living
Executive Chef
05.2019 - 03.2020
Job overview
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Participated in food tastings and taste tests.
Sheraton Hartford South
Sous Chef/Chef De Cuisine
08.2011 - 10.2018
Job overview
- Managed and scheduled kitchen staff. Prepped and executed meals for restaurant, room service and banquets.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Participated in food tastings and taste tests.
Education
Center of Culinary Arts (Lincoln Tech)Cromwell, CT
Certificate of Technical Studies from Culinary Arts
05-2000
University Overview
- Dean's List (1999,2000)
- Honor Roll (1999, 2000)
- 3.9 GPA
Skills
- Customer service
- Customer relations
- Customer relationship building
- Interpersonal communication skills
- Sales presentations
- Product and service knowledge
- Sales closing
- Complex Problem-solving
Timeline
Sales Representative
Peoples Products
05.2022 - Current
Sous Chef
Harbor Chase Senior Living
04.2020 - 05.2022
Executive Chef
Brookdale Assisted Living
05.2019 - 03.2020
Sous Chef/Chef De Cuisine
Sheraton Hartford South
08.2011 - 10.2018
Center of Culinary Arts (Lincoln Tech)
Certificate of Technical Studies from Culinary Arts
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