Renita Brundidge
Knightdale,NC
Summary
Committed to taking operations to the next level successfully by being innovative and using practiced and proven leadership skills.. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Cook
Restaurant Associates A Division of Compass Group
Durham, NC
08.2022 - Current
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Provided guidance to fellow cooks regarding food preparation methods and techniques.
- Inspected kitchens for sanitary conditions before each shift.
- Kept records related to costs, production quantities, menu changes.
- Followed established procedures and requirements for safe food handling, storage and service.
- Checked quality of food products to meet high standards.
- Made meals in accordance with company standards and requirements.
- Requested supplies and equipment orders, explaining needs to managers.
- Provided career counseling to help me assess my skills and identify job opportunities through skill development/GAP Analysis pilot in 2023.
- Participated in communication and problem solving skills talks with fellow co-workers and management as Union Representative for our site.
- Created partnerships with management and Union to provide smooth operations and understanding to Union participants.
- Monitored progress of Union participants through regular check-ins with them or their supervisors.
Chef
Bon Appetit Management
Birmingham, AL
02.2020 - 08.2022
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored quality, presentation and quantities of plated food across line.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Managed kitchen staff team and assigned various stages of food production.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Sous Chef/Kitchen Supervisor
Hyatt Regency Birmingham - The Wynfrey Hotel
Birmingham, AL
08.2018 - 12.2019
- Acknowledged customer issues and resolved their problems quickly and efficiently
- Priced items correctly by analyzing market, cooking labor and materials costs
- Contributed to the department's sales initiative, which enhanced the company's revenue by 93%
- Evaluated the customers' needs and provided service options to meet their requirements.
- Conducted interviews with potential new hires and made recommendations to higher managers
- Ensured all employees are trained and ready for adequate performances
- Guaranteed scheduled maintenance takes place to prevent damage
- Facilitated stock management and inventory, conducting routine inventory audits and cycle counts
- Made efficiency changes to improve the hourly labor costs
- Maintained records of sales
- Performed training to raise all employees to required level of performance
- Responded to issues and created solutions
- Controlled costs with strong oversight of supply use and food portioning
- Inspected foods throughout each shift, verifying quality and attractiveness of each plate
- Kept customers interested with high-quality food and seasonal offerings.
Sous Chef
The Bridge
Birmingham, AL
07.2015 - 07.2018
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Improved performance of team members resulting in high-quality meals produced daily.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Liaised closely with kitchen and front-of-house personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assisted with interviewing, hiring and training kitchen personnel.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Lead Morning Shift Chef
Hyatt Regency Birmingham - The Wynfrey Hotel
Hoover, AL
10.2012 - 05.2015
- Acknowledged customer issues and resolved their problems quickly and efficiently
- Collaborated with Executive Chef to plan, develop and implement company menus and recipes.
- Collaborated with colleagues to discuss new menu and recipes and strategies on how to implement them effectively
- Developed and implemented tailored service plans to the needs of particular clients
- Effectively communicated with other employees and upper management to ensure complete care of customers
- Evaluated the customers' needs and provided service options to meet their requirements
- Followed up with customers ensuring their satisfaction with their purchases
- Greeted customers and offered them assistance where possible.
Chef De Partie
The Hotel at Auburn University & Dixon Conference Center
Auburn, AL
06.2005 - 05.2015
- Acknowledged customer issues and resolved their problems quickly and efficiently
- Assisted clients in understanding their available options and helped them select the right service plans for their needs
- Directed food deliveries
- Created cleaning rotation schedule to keep kitchen and dining areas healthy
- Established a program to help kitchen staff and counter attendants work more cooperatively
- Improved food service by evaluating processes and implementing new ideas
- Inspected food preparation equipment and ordered service if needed
- Interacted with customers on a daily basis with excellent communication skills
- Prepared dough and mixes ahead of time to make the following day more productive
- Responded to customer concerns and helped to resolve the conflicts
- Took inventory and ordered produce for fresh meals each day
- Worked with upper management to plan menu options.
Paraprofessional/issp Teacher
Sandalwood High School
Jacksonville, FL
10.2008 - 12.2013
- Administered group standardized tests and informal and formal school assessments
- Communicated expectations and curriculum requirements to reinforce classroom goals
- Communicated student progress and areas needing improvement to parents during parent conferences
- Created and adapted lesson plans and classroom work to meet students' individual needs
- Created instructional materials appropriate for students with wide range of mental, physical and emotional maturities
- Designed lesson plans and instructional material conforming to current state and district standards
- Established and maintained relationships with students, parents, staff and community members
- Maintained comprehensive student records documenting attendance, grades and progress towards goals
- Maintained high classroom management and behavior management standards
- Partnered with school faculty and staff, parents and community agencies to improve student outcomes, develop solutions and plan curriculum
- Routinely evaluated students' progress towards lesson objectives through assessments like homework, quizzes, and tests
- Supervised students in classroom and out-of-classroom activities throughout working day
- Taught multiple subjects such as reading and language arts, social studies, mathematics, science and art in inclusive and self-contained classroom settings.
School Teacher
Christian Private, Eagle's Mount Academy
Phenix City, AL
08.1999 - 05.2005
- Administered group standardized tests and informal and formal school assessments
- Communicated expectations and curriculum requirements to reinforce classroom goals.
- Worked with school administrators to develop classroom management policies for grade level.
- Referred to district standards to plan lessons and prepare students to take standardized assessments.
- Attended in-service training and professional development courses to stay on top of policy and education changes.
- Taught students subject-specific material, learning strategies and social skills.
- Maintained safe, clean and organized classroom environment.
- Brought in purchased and donated materials to round out supplies for classroom activities.
- Instructed students individually and in groups, utilizing various teaching methods.
- Improved student engagement by implementing student-centered classroom management techniques to foster academic curiosity.
- Instructed students in standardized subjects as well as general learning strategies and skills for social development and character.
- Involved parents in student education by cultivating strong relationships.
- Oversaw class field trips to keep students safe and educate about related topics.
- Engaged students and boosted understanding of material using focused instructional strategies and hands-on activities.
- Built and strengthened positive relationships with students, parents and teaching staff.
- Created and enforced child-based, hands-on curriculum to promote student interest and receptive learning.
- Worked outside normal hours to be available to answer parent and student questions.
- Encouraged student critical thinking and discussion using variety of teaching techniques.
- Scheduled and held parent-teacher conferences to keep parents up-to-date on children's academic performance.
- Differentiated instruction according to student skill level.
- Enhanced lessons with smart board technology, iPads and computers to address common core goals.
- Graded student papers and assignments to track student progression.
- Utilized behavior management skills to foster environment conducive to student learning.
- Supervised students throughout day, both in classroom and outside during breaks.
- Designed individualized curricula for academically underachieving students.
- Established and enforced rules for behavior and procedures to maintain order among students.
- Assisted fellow teachers with assignment development, special projects, tests, administrative updates and grading.
Education
Associate of Arts - Culinary Science
Virginia College - Birmingham
Birmingham, AL01.2012
Bachelor of Science - Education of Individuals in Secondary Special Education Programs
Georgia Southwestern State University
Americus, GA05.1996
Skills
- Flexible and Adaptable
- Current in Culinary Trends
- Decision-Making
- Banquets and Catering
- Organizational Skills
- Portion and Cost Control
- Safe Food Handling
- Quality Assurance
- Supervision and leadership
- Supply Ordering
- Customer Service
- Customer Relations
- Collaboration
Certification
- Servsafe Managers Training - 2018-2023
Timeline
Cook
Restaurant Associates A Division of Compass Group
08.2022 - Current
Chef
Bon Appetit Management
02.2020 - 08.2022
Sous Chef/Kitchen Supervisor
Hyatt Regency Birmingham - The Wynfrey Hotel
08.2018 - 12.2019
Sous Chef
The Bridge
07.2015 - 07.2018
Lead Morning Shift Chef
Hyatt Regency Birmingham - The Wynfrey Hotel
10.2012 - 05.2015
Paraprofessional/issp Teacher
Sandalwood High School
10.2008 - 12.2013
Chef De Partie
The Hotel at Auburn University & Dixon Conference Center
06.2005 - 05.2015
School Teacher
Christian Private, Eagle's Mount Academy
08.1999 - 05.2005
Associate of Arts - Culinary Science
Virginia College - Birmingham
Bachelor of Science - Education of Individuals in Secondary Special Education Programs
Georgia Southwestern State University
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