Open To Work
Rekina Rozier
St George,SC
Summary
Culinary professional with over 20 years of experience in high-pressure kitchen environments, excelling under demanding conditions. Expertise includes menu development, ingredient sourcing, and maintaining exceptional standards of food quality and presentation. Recognized for fostering team collaboration, adapting to evolving needs, and consistently delivering outstanding results. Skilled in team leadership, inventory management, and driving culinary innovation to enhance dining experiences.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Security Officer
Allied Universal Security Services
Charleston, SC
05.2025 - Current
- Monitored premises to ensure safety and security for personnel and property.
- Responded quickly to incidents, performing first aid and emergency response as needed.
- Conducted routine patrols to deter and detect unauthorized activities or breaches.
- Collaborated with law enforcement during investigations, providing detailed reports on incidents.
Owner/Operator
THE RISK TO SHINE CONGLOMERATE
South Carolina
04.2020 - Current
- Menu planning cooking prep work and delivery
- Developed business strategies to enhance customer engagement and retention.
- Managed daily operations, ensuring efficient workflow and service delivery.
- Oversaw inventory management, optimizing stock levels and product availability.
- Evaluated financial performance, adjusting budgets to align with strategic goals.
- Established vendor relationships to secure favorable terms and improve supply chain efficiency.
- Fostered a positive work environment, promoting teamwork and employee development.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Established foundational processes for business operations.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decision making.
- Expanded business into new markets
- Developed and implemented strategic plans for revenue growth, focusing on diversification and market expansion.
Pit Master
Rodney Scott BBQ
Charleston, SC
03.2025 - 11.2025
- Refined and applied specialized cooking techniques for a range of meats, ensuring superior flavor profiles and tenderness.
- Monitored and adjusted smoker operations, ensuring stable temperatures for superior smoking results.
- Trained junior staff on proper meat preparation and safety standards, enhancing team performance.
- Implemented inventory control processes to minimize waste and ensure ingredient availability.
- Oversaw daily operations of barbecue preparation and cooking processes.
Line Cook
KIAWAH ISLAND GOLF RESORT
South Carolina
05.2021 - 08.2021
- Achieved timely meal delivery by executing precise cooking techniques. Enhanced kitchen operations through effective line preparation and organization.
- Operated kitchen equipment efficiently to ensure smooth workflow during peak hours.
- Prepared diverse food items in accordance with established recipes and presentation standards.
- Maintained cleanliness and organization of workstations to comply with health and safety regulations.
- Collaborated with team members to streamline food preparation processes and reduce wait times.
- Monitored inventory levels, ensuring timely replenishment of ingredients for uninterrupted service.
- Implemented quality control measures to enhance consistency in food taste and presentation.
- Developed new menu items based on seasonal ingredients and customer feedback for improved offerings.
- Assisted in training new staff on kitchen procedures and best practices for efficiency.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Assistant Manager
WAFFLE HOUSE
Saint George
06.2020 - 05.2021
- Supervised daily operations to ensure efficient service delivery and customer satisfaction.
- Trained and mentored new staff on operational procedures and company standards.
- Implemented inventory management practices to optimize supply chain efficiency.
- Coordinated team meetings to discuss performance, share feedback, and enhance collaboration.
- Enhanced customer service protocols, resulting in improved guest experiences and retention rates.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
Line Cook
LOTUS AND CLEAVER
Miami
05.2019 - 08.2019
- Clean and prep my wok stove. Wok all items properly
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
Line Cook
CAKE THAI
Miami, FL
02.2016 - 09.2017
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Line Cook
ROBERT PIZZA
Miami
04.2016 - 01.2017
- Executed preparation of high-quality pizzas to ensure exceptional taste and customer satisfaction.
- Oversaw daily use of commercial ovens and pizza preparation equipment, maintaining high standards of efficiency and safety.
- Monitored kitchen sanitation practices and ensured strict adherence to food safety regulations.
- Designed and tested new pizza recipes to enhance customer satisfaction and align with market preferences.
- Managed cooking time monitoring to uphold product standards and enhance culinary outcomes.
- Applied recipe guidelines to ensure accurate ingredient amounts and distribution for optimal pizza quality.
- Adjusted dough dimensions and forms to ensure optimal oven fit and even cooking.
- Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
- Facilitated meal preparation by skillfully cutting vegetables and preparing dough to ensure efficient cooking processes.
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Demonstrated strong time management abilities through effective multitasking of multiple orders during peak hours, ensuring uncompromised quality.
- Maintained cleanliness and orderliness of workspace to support optimal productivity during pizza making.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
- Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
- Provided excellent customer service, addressing inquiries and resolving issues promptly.
- Collaborated with team members to streamline food preparation processes for efficiency.
- Monitored cooking times and temperatures to guarantee consistent product quality.
Education
Associate of Occupational Studies Degree - Holistic Nutrition and Wellness
Auguste Escoffier School of Culinary Arts
Colorado Springs, CO01-2025
Skills
- Inventory
- Knife Skills
- Mise en Place
- Safety & Sanitation
- Advanced Knife Skills
- Food Safety Knowledge
- Safety Procedure Knowledge
- Vegetable Cookery
- Dressing Making
- Meat Butchery
- Sauce Making
- Frying
- Sauteing
- Grilling
- Plating
- Creative
- Communicative
- Dependable
- Multitasking
- Organized
- Problem Solving
- Time Management
- Responsible
- Commitment
- Confidence
- Recipe Development
- Quality Control
- Report writing
- Incident reporting
- Security guard license
- General security
- CCTV surveillance
- Detail-oriented
- CCTV monitoring
- Superior customer service
- Physical fitness
- Surveillance
- Emergency response
- Patrol operations
- Access control
- Complex Problem-solving
- Relationship building and management
- Security screenings
- Conflict de-escalation
- Conflict resolution techniques
- Visitor tracking
- Threat assessment
- Access control management
- Electronic surveillance
- Threat management
- Document management
- Staff management
- Crime prevention
- Metal detector operation
- Crisis management
- Emergency management
- Theft prevention training
- Dispatch
- Investigation documentation
- Crime prevention methods
- Weapons training
- Night and safe deposit procedures
- Report generation
- Operations management
- Arrest procedures
- Crisis intervention training
- Invoice verification
- Active shooter training
- Workplace violence prevention
- Emergency evacuation procedures
- Hazardous materials response
- Security systems
- Defensive tactics training
- Asset protection
- Access badge distribution
- High level of integrity
- Alarm monitoring
- Entrance control
- Investigative skills
- First aid and CPR certified
- Screening wands
- Building lockdown coordination
- Shift work experience
- Premises patrol
- Work ethic
- Workplace safety
- Patrolling
- Verbal and written communication
- Punctuality
- Security camera monitoring
- First aid certified
- Reporting skills
- Security protocols
- ID verification
- Event security
- Emergency awareness
- Self-defense
- Keen observer
- Physical stamina
- De-escalation techniques
- English fluency
- Security operations experience
- Perimeter security
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
- Supervised team of 17 staff members.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Awarded Champion in 08=17=2023 for food network competition.
- Created signature dish which generated high-interest and became best-selling dinner entrée for
Certification
FOOD HANDLERS CARD
- Certified holistic nutritionist,
- CSC - Certified Sous Chef
Languages
English
Native or Bilingual
Work Preference
Job Search Status
Open to workWork Type
Full TimePart TimeContract WorkGig WorkLocation Preference
On-SiteSalary Range
$17/hr - $1000/hrTimeline
Security Officer
Allied Universal Security Services
05.2025 - Current
Pit Master
Rodney Scott BBQ
03.2025 - 11.2025
Line Cook
KIAWAH ISLAND GOLF RESORT
05.2021 - 08.2021
Assistant Manager
WAFFLE HOUSE
06.2020 - 05.2021
Owner/Operator
THE RISK TO SHINE CONGLOMERATE
04.2020 - Current
Line Cook
LOTUS AND CLEAVER
05.2019 - 08.2019
Line Cook
ROBERT PIZZA
04.2016 - 01.2017
Line Cook
CAKE THAI
02.2016 - 09.2017
Associate of Occupational Studies Degree - Holistic Nutrition and Wellness
Auguste Escoffier School of Culinary Arts