Summary
Overview
Work History
Skills
Timeline
Generic

Mark Anderson

Boiling Springs,SC

Summary

Dedicated Kitchen Manager offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity. Motivated Cook committed to delivering exceptional kitchen service and driving business success. Orders food and ingredients consistent with nutritional considerations and within budget restrictions. Develops and maintains vendor relations with multiple suppliers.

Overview

32
32
years of professional experience

Work History

Line Cook Trainer

Louise's Kitchen
Black Mountain, NC
01.2023 - 01.2024
  • Provided ongoing coaching and mentoring to line cooks throughout their training period.
  • Ensured compliance with local health regulations by monitoring food temperatures and sanitation standards.
  • Communicated effectively with management regarding any issues or concerns related to the training program.
  • Assisted in creating menus and recipes to ensure quality standards were met.
  • Instructed employees on how to properly use kitchen equipment such as ovens, grills, fryers.
  • Conducted on-the-job training sessions to demonstrate proper food preparation techniques and methods.
  • Tracked inventory levels of ingredients used in preparing meals and adjusted recipes accordingly.
  • Collaborated with chefs and other kitchen staff members to identify areas of improvement for trainees.
  • Encouraged creativity among trainees when it came to developing new recipes or menu items.
  • Identified potential problems that could arise from improper food handling practices and took corrective action.
  • Trained and coached new team members.
  • Observed new hires while they prepared dishes, offering guidance and feedback as needed.
  • Ensured that all safety protocols were followed during meal preparation processes.
  • Coordinated with supervisors to develop strategies for improving efficiency in the kitchen environment.
  • Provided feedback on employee skillsets after observing their work performance in a live setting.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Completed day-to-day duties accurately and efficiently.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.

Lead Grill Cook

Bowen's Landing
Inman, SC
04.2014 - 03.2020
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
  • Maintained cleanliness of work area throughout shift, including sanitizing surfaces and washing dishes.
  • Made meals in accordance with company standards and requirements.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Inspected finished plates before they were served to guests to ensure quality and accuracy.
  • Safely operated ovens, grills, and other kitchen equipment to minimize accidents.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
  • Set up work stations prior to restaurant opening to improve speed during busy periods.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Followed company guidelines regarding portion sizes, presentation standards and cost control procedures.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Enforced health code regulations within the kitchen environment at all times.
  • Provided excellent customer service by responding quickly to guest inquiries or complaints in a professional manner.
  • Organized storage areas so that items could be easily accessed when needed.
  • Ensured that all ingredients used in the preparation process met quality control standards.
  • Prepared meals for customers with special dietary needs such as allergies or vegan diets.
  • Demonstrated knowledge of menu items through conversations with customers.
  • Kept accurate records of food waste in order to minimize losses due to spoilage.
  • Monitored temperature of grill, ovens and fryers to ensure safe food handling practices were followed.
  • Maintained cleanliness and organization of line workstations.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Communicated effectively with waitstaff about order timing and availability of menu items.
  • Garnished and arranged plated meals.
  • Stocked kitchen with necessary supplies and equipment as needed.
  • Responsible for prepping, cooking and assembling of all food orders according to restaurant recipes and standards.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Assisted other cooks with their duties as needed to ensure smooth service operations.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Trained new staff members on proper use of kitchen equipment, safety procedures and sanitation regulations.
  • Collaborated with management team to develop menu items for special events or promotions.
  • Sanitized workstation before and after shift to prevent illness and food contamination.
  • Recognized by management for providing exceptional customer service.
  • Assisted with customer requests and answered questions to improve satisfaction.

Kitchen Manager

Fatz Cafe
Spartanburg, SC
02.1992 - 06.2008
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Delegated work to staff, setting priorities and goals.
  • Received, organized and rotated paper goods and food ingredients.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Maintained budgeted food costs using tools within inventory management system.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Explained goals and expectations required of trainees.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Trained new employees to perform duties.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Recognized by management for providing exceptional customer service.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.

Skills

  • Menu Planning
  • Product Rotation
  • Quality Control
  • Food Storage

Timeline

Line Cook Trainer

Louise's Kitchen
01.2023 - 01.2024

Lead Grill Cook

Bowen's Landing
04.2014 - 03.2020

Kitchen Manager

Fatz Cafe
02.1992 - 06.2008

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Mark Anderson