Patrick Turner
Royersford,PA
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings. Experienced with ordering and inventory. Experienced in hiring and development
Overview
14
14
years of professional experience
Work History
Global Cook
FLIK Hospitality
Malvern, PA
05.2022 - Current
- Managed global station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized global stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
- Stored and handled goods correctly to maintain freshness and condition.
- Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
- Demonstrated initiative by taking on additional responsibilities during busy periods or when short staffed.
- Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
- Working on ordering, including bread and produce ordering.
Executive Sous Chef
Lock29
Mont Clare, PA
05.2021 - 05.2022
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal and core menus that showcased diverse flavors and techniques.
- Collaborated with Owner's, GM, and Executive Chef on lay out and ordering of all kitchen equipment and plateware.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Iron Hill Brewery
Phoenixville, PA
05.2011 - 05.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Worked every station including expo at a high level
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Handled all ordering regularly, splitting the duty with the Head Chef.
- Created and executed both lunch and dinner specials.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Education
High School Diploma -
Methacton High School
Eagleville, PA06-2006
Skills
- Strong work ethic
- Quick-learning
- Multitasking and organization
- Teamwork and collaboration
- Adaptable
- Food preparation
- Inventory replenishment
- Cooking techniques
- Health code compliance
- Concise time-management
- Temperature control
Timeline
Global Cook
FLIK Hospitality
05.2022 - Current
Executive Sous Chef
Lock29
05.2021 - 05.2022
Sous Chef
Iron Hill Brewery
05.2011 - 05.2021
High School Diploma -
Methacton High School