Miles Yates
Palatine,IL
Summary
Adept at recipe-based cooking and fostering team unity, I significantly enhanced kitchen efficiency and food quality at Ceil Senior Living. Leveraging strong attention to safe food handling and a knack for culinary innovation, I consistently delivered exceptional dining experiences, underscoring my commitment to excellence in the hospitality and service industry. I am a motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Cook
Ceil Senior Living
05.2024 - Current
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Ordered supplies as needed for the kitchen.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Organized storage areas for efficient usage of space.
- Resolved customer complaints regarding food quality or services provided.
- Kept records related to costs, production quantities, menu changes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Used standardized recipes and other instructions to prepare food.
- Grilled and deep fried various foods from meats to potatoes.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Set up and performed initial prep work for soups, sauces and salads.
- Managed portion control using correct utensils during preparation and plating.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Checked quality of food products to meet high standards.
- Checked completed orders for correct quantity and quality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Chef
Luther Village 55+
01.2021 - 01.2023
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
Cook
Chicago Culinary Kitchen
Palatine, IL
01.2020 - 01.2021
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Resolved customer complaints regarding food quality or services provided.
- Organized storage areas for efficient usage of space.
- Kept records related to costs, production quantities, menu changes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Assistant General Manager
Rosati's Authentic Chicago Pizza
01.2017 - 01.2020
- Managed daily operations of the store, including scheduling and supervising staff.
- Ensured that customer service standards were met or exceeded at all times.
- Developed and implemented effective strategies to maximize sales and profits.
- Analyzed financial data and prepared reports for senior management.
- Prepared weekly schedules for staff members based on their availability.
- Communicated regularly with suppliers regarding product delivery timelines, pricing information.
- Motivated and led team members to work together to achieve targets.
- Placed new inventory orders and oversaw correct restocking procedures to maintain operational output.
- Identified customer needs and delivered relevant product solutions and promotions.
Assistant General Manager
Unos Pizzeria
01.2014 - 01.2017
- Managed daily operations of the store, including scheduling and supervising staff.
- Developed and implemented effective strategies to maximize sales and profits.
- Monitored inventory levels and placed orders for new stock as needed.
- Conducted regular performance evaluations for employees to ensure quality standards were maintained.
- Analyzed financial data and prepared reports for senior management.
- Created promotional campaigns to increase store traffic and generate revenue.
- Identified opportunities for cost savings and operational efficiency improvements.
- Provided training, guidance, and support to staff members on proper procedures and policies.
- Coordinated with the General Manager to develop and implement strategic plans.
- Ensured compliance with health and safety regulations to maintain a safe working environment.
Warehouse Supervisor
U.S Customs Border Patrol
11.2012 - 11.2014
- Ensured appropriate staffing levels to meet production demands.
- Maintained and updated inventory records accurately.
- Monitored warehouse operations to ensure accuracy and efficiency.
- Developed and implemented safety policies and procedures for the warehouse team.
- Coordinated with other departments to ensure smooth flow of materials.
- Directed receiving, warehousing, distribution and maintenance services.
- Created strategies for improving operational efficiencies in the warehouse.
- Provided leadership to motivate staff members to achieve performance goals.
Host, Cooking, Bartending, Back of House Manager
Chili's Bar and Grill
Hoffman Estates, IL
11.2008 - 11.2012
- Greeted guests upon arrival and provided them with menus.
- Answered customer inquiries regarding the menu, restaurant services, and special promotions.
- Provided customers with accurate wait times and monitored waiting list.
- Assisted servers in seating guests by escorting them to their tables.
- Managed dining room layout to maximize efficiency of staff members.
- Maintained cleanliness of lobby area, including wiping down tables and chairs.
- Ensured compliance with health and safety regulations within the restaurant.
- Served as point-of-contact for resolving guest complaints or special requests.
- Performed administrative duties such as filing documents and taking messages.
- Checked identification for guests who appeared under age 21.
- Provided excellent customer service by anticipating customer needs.
- Resolved conflicts between customers when necessary.
- Assisted other departments when needed such as bussing tables or delivering food orders.
- Contributed to team efforts by accomplishing related tasks as needed.
- Coordinated with front of house staff to ensure timely meal service delivery.
- Performed regular maintenance on all kitchen equipment and appliances.
- Conducted performance reviews for back of house staff members.
- Resolved customer complaints regarding food quality or service issues.
- Monitored food preparation methods to maintain high quality standards.
- Provided guidance and support to team members during peak business hours.
Education
GED -
Schaumburg High School
05-2006
Skills
- Recipe-based cooking
- Frying
- Ingredients measuring
- Recipe modification
- Order prioritization
- Surface cleaning
- Contamination prevention
- Dish preparation
- Grilling
- Food safety oversight
- Food handling
- Food presentation
- Cooking
- Sanitation
- Sauteing
- Hospitality and service industry background
- Dietary restriction support
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Food presentation talent
- Ingredient inspection
- Sous vide technique
- Cleaning and organization
- Effective planner
- Kitchen sanitation management
- Cutting and slicing techniques
- Cooking techniques
- Focused and disciplined
- Strong attention to safe food handling procedures
- Quality assurance and control
- ServSafe certified
Certification
- ServSafe
- Manager food handling
Timeline
Cook
Ceil Senior Living
05.2024 - Current
Chef
Luther Village 55+
01.2021 - 01.2023
Cook
Chicago Culinary Kitchen
01.2020 - 01.2021
Assistant General Manager
Rosati's Authentic Chicago Pizza
01.2017 - 01.2020
Assistant General Manager
Unos Pizzeria
01.2014 - 01.2017
Warehouse Supervisor
U.S Customs Border Patrol
11.2012 - 11.2014
Host, Cooking, Bartending, Back of House Manager
Chili's Bar and Grill
11.2008 - 11.2012
GED -
Schaumburg High School
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