Randy Lawson

• I managed the day to day operations of the restaurant
• I also managed and cooked foods for the daily caterings and delivered most caterings.

• Directed kitchen activities
• Directed preparation, seasoning, cooking
• Kept records and accounts
• Checked quality of raw food products
• Checked quality of cooked foods
• Monitored sanitation procedures and kitchen cleanliness to ensure standards and legal regulations were met
• Assisted in providing a safe kitchen environment.

• I was a shift manager at one of the 10 stores that O&M Restaurant Group owns
• I was in charge of daily shifts and assisting the General Manager in the daily operation of the store
• I was also a crew trainer and did various maintenance functions as needed
• I also assisted other stores on occasions when they needed some training and maintenance.

• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
• Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
• Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.

• Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
• Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
• I worked a rotational shift, usually 3 weeks on and 1 week off.

I was in charge of all food service operation on land based and off shore operations. We provided 3 meals a day and snacks. I made our bread and pastries on-site. I worked 2 weeks on and 1 week off. I also assisted with housekeeping duties.

All our food was order twice weekly and delivered by helicopter as possible.

• Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
• Ordered food supplies every week to restock inventory, remaining aware of budgets.
• Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
• Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Oversaw food preparation, production and presentation according to quality standards.
• Promoted safe working conditions by monitoring safety procedures and equipment.

I was in charge of all F.O.H. & B.O.H. of this remote fishing lodge. We served 3 meals per day and all of the pastries and breads was made onsite. I was in charge of all food orders working with the lodge owner.

• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Monitored quality, presentation and quantities of plated food across line.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Established controls to alleviate supply and food waste.
• Assigned specific duties to employees to maintain productive operation of kitchen and food service.
• Exercised portion control for items served, eliminating waste.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.

• Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
• Developed catering menus to exceed client expectations yet meet tight budgets.
• Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
• Placed orders for food and supplies needed for proper set up and preparation.
• Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
• We held functions from 25 ppl to 4,000 ppl somtimes 7 in one day.

• I was in charge of all bakery and catering operations for a multi unit restaurant
• Scheduled and received food and beverage deliveries, checking delivery contents to verify

• Assisted with the day-to-day operations of the restaurant
• Also assisted with the entire catering operations and disaster relief operations
• We worked in several Southern states, including the last three major weather disasters.

• I also worked shifts as needed
• My emphasis was in quality control, inventory control and loss prevention and sanitation.

• Worked closely with other chefs and cooks and provided hands-on training and teaching.
• Tracked kitchen's inventory and ordered new food and supplies when needed.
• Tasted and modified recipes for [Type] menu at [Type] establishment.
• Managed all kitchen employees, including bussers, dishwashers and waitstaff.