Norman Norwood Sr
East Cleveland,OH
Summary
Dynamic culinary professional with extensive experience at 5 Points Grille, excelling in food preparation and kitchen organization. Proven ability to enhance efficiency and reduce waste through effective inventory management and strong teamwork. Skilled in knife techniques and committed to maintaining high food quality and sanitation standards, ensuring exceptional customer satisfaction.
Overview
16
16
years of professional experience
Work History
Lead Line/Prep Cook
5 Points Grille
10.2013 - 11.2025
- Prepared and organized ingredients for daily menu items, ensuring freshness and quality.
- Maintained cleanliness and sanitation standards in food preparation areas to ensure safety compliance.
- Collaborated with team members to streamline workflow and improve kitchen operations.
- Trained new staff on food preparation techniques and kitchen procedures, fostering a collaborative environment.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Trained and assisted new kitchen staff members.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
- Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
- Conserved resources by utilizing proper portion control techniques during meal preparation.
- Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
- Ensured consistent food quality by strictly following recipes and presentation standards.
- Supported waste reduction initiatives, creatively repurposing leftover ingredients.
- Enhanced customer experience by contributing to creation of visually appealing dish presentations.
- Supported team to meet strict health and safety standards, resulting in zero violations during tenure.
- Accelerated dish preparation times, allowing for smoother kitchen operation.
- Reduced ingredient shortages, carefully managing inventory and signaling low stock items.
- Minimized cross-contamination risks by diligently organizing food storage and prep areas.
- Enhanced kitchen efficiency by preparing ingredients ahead of busy shifts.
- Optimized food prep sequence, significantly reducing customer wait times.
- Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
- Played key role in special events catering, ensuring high-quality food production under pressure.
- Maintained sharp and functional kitchen tools, directly impacting quality and speed of food preparation.
- Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
- Improved customer satisfaction with timely preparation of ingredients, speeding up overall service time.
- Operated kitchen equipment safely and effectively, adhering to safety protocols at all times.
Line Cook/Manager
B&M BBQ
08.2009 - 04.2013
- Supervised line operations, ensuring timely meal preparation and quality standards.
- Trained and mentored kitchen staff on food safety protocols and cooking techniques.
- Optimized workflow to enhance efficiency during peak service hours.
- Coordinated inventory management, reducing waste through effective stock rotation.
- Monitored kitchen equipment maintenance, ensuring compliance with health regulations.
- Conducted performance evaluations for team members, fostering professional development opportunities.
- Resolved operational challenges swiftly, maintaining a productive work environment under pressure.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Facilitated ongoing training programs for line cooks, promoting professional growth and improving overall team performance.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
- Actively participated in the hiring process, selecting top talent to contribute positively to the culinary team''s performance.
- Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
- Evaluated kitchen performance metrics regularly, identifying areas for improvement and implementing targeted action plans accordingly.
- Upheld strict adherence to recipe specifications, guaranteeing consistency in flavor profiles across multiple service periods.
- Conducted regular equipment maintenance checks, identifying potential issues early to minimize downtime during peak hours.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and 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.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- 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.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Monitored food inventory and supplies to prevent waste.
- Served consistent portions following recipes and control standards.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
Education
High School Diploma -
Shaw High School
East Cleveland, OHSkills
- Attention to detail
- Cleaning and organization
- Customer service
- Safe food handling
- Teamwork and collaboration
- Time management
- Efficient multitasking
- Following instructions
- Food handling
- Food preparation
- Cleanliness
- Quick-learning
- Highly motivated
- Dependable and reliable
- Kitchen organization
- Inventory stocking
- Food storage
- Preparation speed
- Active listener
- Sanitation practices
- Knife skills
- Chopping vegetables
- Cross-contamination prevention
- Workstation maintenance
- Stock rotation
- Measuring ingredients
- Equipment sanitation
- Cutting techniques
- Proper portioning
- Ingredient preparation
- Food quality control
Timeline
Lead Line/Prep Cook
5 Points Grille
10.2013 - 11.2025
Line Cook/Manager
B&M BBQ
08.2009 - 04.2013
High School Diploma -
Shaw High School