Marcus Lemon
Orlando,Fl
Summary
Detail-oriented Kitchen Assistant skilled at preparing food safely and with optimal sanitation. Demonstrated record of achievement over 20 years of industry experience. Enthusiastic and driven with passion for culinary arts. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Skilled food preparation team member experienced in readying cold foods, sides and beverages. Reliable in keeping surfaces clean and sanitized for infection control. Always ready to help team members and customers.
Overview
21
21
years of professional experience
Work History
Deli Clerk/Catering Assistant
TooJay's Gourmet Deli
Orlando , FL
2021.01 - Current
- Instructed new staff in the proper food preparation, food storage use of the kitchen equipment and utensils, sanitation and safety issues
- Reduce food cost by 15 percent by using seasonal ingredients,setting standards for portion size, and minimizing waste.
- Assisted caterers with food distribution by organizing food products and plating items.
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Listened to negative and positive feedback from guests to improve customer service quality.
- Prepared dishes for catering events or during high-volume shifts.
Shift Manager
SmashBurger
, NJ.
2017.01 - 2020.01
- Managed daily cash intake by counting out registers and tabulating profits.
- Upheld company standards and compliance requirements for operations.
- Positioned skilled staff in key areas throughout shift to optimize department productivity.
- Enforced customer service standards and resolved customer problems to uphold quality service.
- Conducted quality, timely performance feedback and performance appraisals.
- Communicated company directives and programs to associates and ensured all follow-up items were completed accurately and timely.
JUNIOR SOUS CHEF
Stryexs Entertainment Complex
2016.01 - 2020.01
- Checked food portioning for optimal presentation and cost control.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Liaised closely with kitchen and front-of-house personnel.
Lead Line Cook
American Cruise Lines
Boston , CN
2002.03 - 2003.01
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Kept stations stocked and ready for use to maximize productivity.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Improved employee performance by providing constructive suggestions and encouragement.
- Prepared garnishes for later use in meal production.
Education
MBA - Business Administration/ International Business
GPA: 4.0
BA - Fashion Design and Merchandising
GPA: 3.5
Skills
- To Secure an entry level position within a company where I can utilize my current
- Skills, gain professional experience as well as pursue avenues of diversity within the
- Company
- Chef Assistance
- Quality Assessment
- Kitchen Staff Support
- Sauce and Dressing Creation
- Customer Service
- Portion Control
- Food Safety
Affiliations
- Member, Alumni Association
Timeline
Deli Clerk/Catering Assistant - TooJay's Gourmet Deli
2021.01 - Current
Shift Manager - SmashBurger
2017.01 - 2020.01
JUNIOR SOUS CHEF - Stryexs Entertainment Complex
2016.01 - 2020.01
Lead Line Cook - American Cruise Lines
2002.03 - 2003.01
Strayer University - MBA, Business Administration/ International Business
International Academy of Design and Technology - BA, Fashion Design and Merchandising
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