Summary
Overview
Work History
Education
Skills
Timeline
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Marvin Destouet

Philadelphia,PA

Summary

Proven Kitchen Supervisor at Baby Blues BBQ, adept in staff supervision and kitchen management, enhanced food prep efficiency, and slashed waste by 20%. Excelled in multitasking and leadership, fostering a collaborative environment. Skilled in inventory control and sanitation standards, consistently delivering high-quality dining experiences.

Overview

8
8
years of professional experience

Work History

Night Auditor

Wurzak Hotel
09.2023 - Current
  • Handled all duties and tasks for night manager and concierge during busy periods to maintain front desk efficiency.
  • Utilized strong problem-solving skills while handling any logistical challenges that arose throughout the course of nightly duties.
  • Maintained accurate financial records by diligently balancing daily revenue reports and identifying discrepancies.
  • Prepared reports on guest satisfaction levels and other metrics.

Line Cook

Rolling Green Golf Club
01.2021 - 01.2023
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Kitchen Supervisor

Baby Blues BBQ
04.2019 - 12.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Controlled food costs and managed inventory.
  • Monitored food preparation, production, and plating for quality control.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
  • Reduced food waste through effective inventory management and menu planning.
  • Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
  • Implemented standardized portion control practices for consistency across all dishes served at the establishment.
  • Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
  • Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
  • Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
  • Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
  • Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.

Line Cook

Ruth Chris Steakhouse
07.2018 - 11.2019
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.

Line Cook

McCormick & Schmick's Seafood & Steaks
07.2016 - 10.2018
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.

Education

High School Diploma - Carpentry

Red Rock Job Corps
Lopez, PA
06.2006

Skills

  • Multitasking and Organization
  • Customer Service
  • Food Safety
  • Inventory Management
  • Staff Supervision
  • Food Preparation
  • Kitchen Management
  • Inventory Control
  • Attention to Detail
  • Waste Reduction
  • Problem-Solving
  • Safe Food Handling
  • Cleaning and sanitation
  • Ordering Supplies
  • Vendor Relations
  • Team Collaboration and Leadership
  • Sanitation Standards
  • Health Code Compliance
  • Recipes and menu planning

Timeline

Night Auditor

Wurzak Hotel
09.2023 - Current

Line Cook

Rolling Green Golf Club
01.2021 - 01.2023

Kitchen Supervisor

Baby Blues BBQ
04.2019 - 12.2021

Line Cook

Ruth Chris Steakhouse
07.2018 - 11.2019

Line Cook

McCormick & Schmick's Seafood & Steaks
07.2016 - 10.2018

High School Diploma - Carpentry

Red Rock Job Corps

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Marvin Destouet