Quintin Albert
Plantation,FL
Summary
Dynamic leader with a proven track record at Blaze Pizza, enhancing operational efficiency and customer satisfaction. Excelled in P&L management and staff development, mentoring teams to exceed industry standards. Skilled in vendor sourcing and quality management, consistently delivering excellence and fostering significant business growth.
Overview
14
14
years of professional experience
1
1
Certification
Work History
General Manager
Blaze Pizza
06.2023 - 07.2024
- Managed budget implementations, employee evaluations, and contract details.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Implemented operational strategies and effectively built customer and employee loyalty.
Sous Chef
The Hollywood Donuts Factory
11.2020 - 03.2023
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
R Bistro Mediterranean Restaurant
02.2021 - 02.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Evaluated food products to verify freshness and quality.
Junior Sous Chef
Jumby Bay Resort
02.2016 - 06.2019
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Participated in food tastings and taste tests.
Sous Chef
South Point Hotel
01.2014 - 03.2019
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Line Cook
The Larder Restaurant
01.2011 - 01.2014
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
Associate's Degree - Culinary Arts
Le Cordon Bleu Culinary Arts
Ottawa, Canada 01.2012
Skills
- P&L Management
- Advertising and marketing
- Schedule Management
- Vendor Sourcing
- Loss Prevention
- Business Development
- Staff Supervision
- Quality Management
- Time Management
- Staff training/development
- Purchasing and planning
Accomplishments
- Staffing - Worked directly with Human Resources to streamline hiring and onboarding process.
- Business Development: - Spearheaded acquisition of two competitor companies.Established and managed partner relationships on a daily basis. Developed new marketing strategy which increased customer base by 23%.
- Supervised team of 23 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Marketing - Implemented marketing strategies which resulted in 10% growth of customer base.
Certification
ServSafe Manager
Culinary Arts
Blaze Pizza Manager Certified
Antigua and Barbuda Chef competition
High School diploma
Food Handler certification
Timeline
General Manager
Blaze Pizza
06.2023 - 07.2024
Executive Sous Chef
R Bistro Mediterranean Restaurant
02.2021 - 02.2022
Sous Chef
The Hollywood Donuts Factory
11.2020 - 03.2023
Junior Sous Chef
Jumby Bay Resort
02.2016 - 06.2019
Sous Chef
South Point Hotel
01.2014 - 03.2019
Line Cook
The Larder Restaurant
01.2011 - 01.2014
Associate's Degree - Culinary Arts
Le Cordon Bleu Culinary Arts
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