Rodricous Garrett
Nashville,TN
Summary
Aimed to utilize extensive culinary experience to enhance kitchen operations and team performance.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Culinary Supervisor
Delaware North
Nashville, TN
10.2024 - Current
- Supervised kitchen operations to ensure adherence to food safety and sanitation standards.
- Trained and mentored culinary staff on best practices and efficient workflows.
- Developed and implemented menu items, enhancing customer satisfaction and engagement.
- Coordinated inventory management, ensuring optimal stock levels and reducing waste.
- Monitored food preparation processes, maintaining quality control throughout service periods.
- Collaborated with management to streamline operations and improve service efficiency.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Supported team to reach common goals.
- Assisted in catering events, ensuring seamless execution and client satisfaction from start to finish.
Head cook
West Meade Place
08.2021 - 10.2024
- Prepare meals for geriatric patients
- Follow and understanding the diets and need of each patient
- Performing regular refrigeration and food temperatures check
- Follow all health and sanitation guidelines set for for the facility and also health department
- Take weekly menu orders from patient to program into system for each meal
- Following opening and closing checklist upon opening and closing
- Participate in order product as needed while stay in or under budget
Shift Manager
Shake Shack
08.2020 - 12.2021
- Manage the flow of service to ensure the highest levels of Safety, Cleanliness, Quality, and Speed, while upholding standards of Hospitality in all interactions.
- Help build and lead high performance team of hourly Team Members by participating in the recruitment, selection and performance management of people.
- Complete operational support functions such as; Purchasing, Receiving, Inventory, and scheduling at to ensure excellence and financial health of the business.
- Lead and maintain the facility and all equipment to the highest standards while focus on Safety and Cleanliness.
Kitchen supervisor
Otaku Ramen
07.2019 - 07.2020
- Prepare and serve food according to recipes
- Sets up and operate kitchen equipment
- Maintain proper freshness standards, food temperatures and storage specs
- Performed opening, closing and side work duties as instructed and according proper guidelines.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes
- Uses waste control guidelines and records all waste on spoilage sheet.
- Rotated from stations when needed
- Reports to work scheduled events on a timely basis
- Performs other duties assigned
Lead Line cook
Mason Kitchen At Loews Hotel
03.2017 - 07.2019
- Setup and organizes work area with all necessary supplies and equipment
- Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
- Prepares and stores raw food products properly
- Follows standardized recipes in the preparation and cooking of menu items
- Adheres to established portion control guidelines and minimizes waste
- Plate foods according to plating/presentation guidelines
- Monitored finished product to ensure food is served with great quality and the correct presentation
- Monitored refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
- Used knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner.
- Clean and broke down work area, return all ingredients to proper storage at end of shift
- Made sure all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
Line cook
Hattie B Hot Chicken
09.2015 - 02.2017
- The line cook is responsible for preparing the food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.
- The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.
Education
Associate of Applied Science - Culinary
Nashville State Community College
Nashville, TNGED - undefined
Cohn Adult
02.2009
Skills
Committed to delivering high-quality results in all tasks undertaken
Demonstrated consistent reliability in meeting deadlines and fulfilling commitments
Fostered collaborative team dynamics to enhance project outcomes
Certification
RODRICOUS GARRETT for successfully completing the standards set forth for the Ser Safe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).
Section name
- Rodricous Garrett
- 4032 Ames Drive
- Nashville, TN 37218
- (615)481-1529
- Rodricousgarrett27@icloud.com
- 7/5/2023
- Whom this may concern
- Dear Hiring Manager
- I'm applying for a position at your company. Based on the posted description, I'm confident that I am fully qualified for the position and will be a strong addition to your team. I bring leadership, consistency, open mind, listener, a reliable person. I would appreciate a job interview at your earliest convenience. Please find my resume attached.
- I can be reached at the number above or at my email address.
- Sincerely
Accomplishments
Serv-safe manager certification
Timeline
Culinary Supervisor
Delaware North
10.2024 - Current
Head cook
West Meade Place
08.2021 - 10.2024
Shift Manager
Shake Shack
08.2020 - 12.2021
Kitchen supervisor
Otaku Ramen
07.2019 - 07.2020
Lead Line cook
Mason Kitchen At Loews Hotel
03.2017 - 07.2019
Line cook
Hattie B Hot Chicken
09.2015 - 02.2017
GED - undefined
Cohn Adult
Associate of Applied Science - Culinary
Nashville State Community College