Ronald Brown
Dorchester,MA
Summary
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Overview
4
4
years of post-secondary education
48
48
years of professional experience
Work History
Cook
WPI
Worcester, ME
01.2026 - Current
- Prepared meals following standardized recipes and safety guidelines.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Managed kitchen inventory by tracking supplies and placing orders as needed.
- Monitored stock levels of food items and ordered more when necessary.
- Ordered supplies as needed for the kitchen.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Maintained cleanliness of kitchen equipment and work areas to ensure hygiene standards.
Head cook/Assistant to Head Chef
Various restaurants nationwide
Various cities nationwide , Fl,NY,CA,NV,LO
08.1978 - 01.2026
- Supervised kitchen staff and ensured efficient meal preparation processes.
- Developed and standardized recipes to maintain quality across various locations.
- Managed inventory levels and ordered supplies to meet daily kitchen needs.
- Assisted with menu planning and recipe development when necessary.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Conducted regular performance reviews with kitchen staff to improve efficiency.
- Supervised a team of 8-10 cooks to ensure quality standards were met.
- Scheduled shifts for cooks according to business needs while ensuring adequate coverage at all times.
- Used computer to store and retrieve data and online orders.
- Kept up to date on industry trends in order to develop innovative dishes.
- Implemented cost-control measures to maintain budgetary guidelines.
- Optimized kitchen processes to increase efficiency and reduce order preparation times.
- Coordinated with suppliers to ensure timely delivery of fresh ingredients.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Education
Bachelor of Arts - Social Studies Education
Saint Augustine.s College
Raleigh , NC 09.1974 - 06.1978
TwinLakesHigh
West Palm Beach , FLSkills
- Excellent food hygiene habits Get along extremely well with coworkers, very good in high pressure situations in a fast paced kitchen environment,take direction extremely well, a team player
- Recipe development
- Food safety protocols
- Inventory management
Timeline
Cook
WPI
01.2026 - Current
Head cook/Assistant to Head Chef
Various restaurants nationwide
08.1978 - 01.2026
Bachelor of Arts - Social Studies Education
Saint Augustine.s College
09.1974 - 06.1978
TwinLakesHigh