PAUL McCLENDON
Ann Arbor
Summary
With a proven track record at the International Banquet Center, I excel in kitchen management and team collaboration, enhancing food safety and customer satisfaction. My expertise in recipe development and strategic inventory control significantly reduced food waste, demonstrating my commitment to excellence and efficiency in high-pressure culinary environments.
Overview
5
5
years of professional experience
Work History
Chef
International Banquet Center
01.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chef
Star of Detroit
03.2023 - 01.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Lansdowe Restaurant
08.2022 - 01.2023
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Chef
Uptown Bbq And Grill
03.2020 - 01.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Education
No Degree - Business
San Francisco City College
San Francisco, CA03-1977
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Meal preparation
- Attention to detail
- Kitchen operations
- Team collaboration
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
- Frying techniques
- Kitchen equipment operation
- Recipes and menu planning
- Sauce preparation
- Sanitation guidelines
- Made-to-order meals
- Food service operations
- New hire training
- Butchery skills
Timeline
Chef
International Banquet Center
01.2024 - Current
Chef
Star of Detroit
03.2023 - 01.2024
Chef
Lansdowe Restaurant
08.2022 - 01.2023
Chef
Uptown Bbq And Grill
03.2020 - 01.2022
No Degree - Business
San Francisco City College
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