Roncoreair Winfield
Philadelphia,PA
Summary
Currently seeking a position that offers challenging opportunities and career growth.
Extremely customer focused with excellent communication skills. Very flexible and able to prioritize workload. Am able to handle high-pressure situations and leadership skills are an asset to any team.
Overview
27
27
years of professional experience
Work History
Cook
Villanova University
03.2023 - 10.2023
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Stock Room Manager
Mitchell & Ness
06.2021 - 10.2022
- Improved stockroom efficiency by implementing an effective organization system for inventory management.
- Reduced stock discrepancies through meticulous record-keeping and regular audits.
- Enhanced team productivity by providing clear guidance and support in daily tasks.
- Streamlined order processing with accurate and timely documentation of incoming shipments.
- Collaborated with purchasing department to ensure optimal inventory levels were maintained, minimizing stockouts and overstock situations.
- Trained new staff members on proper stock handling procedures, ensuring a consistent level of expertise across the team.
- Managed returns process efficiently, resulting in swift resolution of customer issues and minimized financial impact to the company.
- Implemented safety protocols within the stockroom environment, reducing workplace accidents and maintaining compliance with regulations.
- Optimized warehouse layout for easy access and efficient movement of goods, increasing overall workflow efficiency.
- Leveraged advanced technology solutions for improved inventory control and tracking systems, enabling real-time visibility of stock levels at all times.
- Resolved critical inventory issues promptly by collaborating with other departments such as sales, production, or logistics as required.
- Monitored supplier performance regularly to identify potential risks or areas requiring improvement within supply chain management processes.
- Developed and maintained a strong team culture, fostering open communication, collaboration, and mutual respect among staff members.
- Played an active role in continuous improvement efforts by proactively identifying areas of opportunity for streamlining processes or enhancing stockroom operations.
- Maintained neat and organized backroom to easily access merchandise and drive sales.
- Labeled, organized and located inventory items in staging areas or on shelves according to quantity, size, or type of material.
- Inventoried warehouse stock on monthly, quarterly and annual basis.
- Censor-tagged merchandise to help deter theft and maximize sales of merchandise.
- Trained new staff on job duties, company policies, and safety procedures for rapid onboarding.
- Oversaw warehouse staff and maintained efficiency in fast-paced environment.
- Created and enforced detailed organization processes to increase quality and service standards.
- Directed activities of staff performing repairs and maintenance to equipment, and facilities.
- Directed activities of staff performing repairs and maintenance to equipment, and facilities.
Line Cook
Hilton Hotel
06.2019 - 07.2021
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Line Cook
Marriott International
02.2012 - 02.2018
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
Line Cook
Sugar House Casino
09.2010 - 09.2011
- Responsible for preparing various types of foods according to the menu and recipes set by the chef
- Primarily worked at the grill station, but trained and able to work at all stations as needed
- Strengthened ability to maintain food quality with a short ticket time
- Ensured food was handled in a proper and safe manner
- Maintained the supply room and kitchen in an organized fashion
- Checked the stock of the store room and informed the chef.
Lead Cook
Aramark
05.2006 - 09.2010
- A Lead Cook at the Hall of Fame Club Suites and Diamond Club Suites at Citizens Bank Park and Lincoln Financial Field
- Prepared, cooked, and served a variety of menu items for the suites during the Phillies and Eagles' seasons
- Ensured all cooked food products were properly prepared
- Maintained inventory of used products and compiled an end-of-the day sales report
- Managed staff of twenty employees.
Manager
Kenny B's Music
11.2002 - 10.2005
- Increased team productivity by implementing streamlined processes and effective communication strategies.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cultivated partnerships with external stakeholders to maximize business opportunities and extend network reach within the industry sector.
Delicatessen Worker
Café CoCo
02.2002 - 01.2003
- Increased production efficiency by streamlining processes and implementing time-saving strategies.
- Reduced workplace accidents with thorough safety training and regular equipment maintenance.
- Improved team morale and productivity through effective communication and active listening skills.
- Enhanced customer satisfaction by addressing concerns promptly and providing exceptional service.
- Completed projects on schedule and within budget, leading to increased client satisfaction and repeat business.
Supervisor /Unarmed Security Officer
Specta Guard
06.1996 - 08.2000
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Streamlined operations for increased efficiency through regular process reviews and implementing necessary changes.
- Reduced employee turnover by fostering a positive work environment and providing ongoing feedback to staff members.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
Education
Culinary Arts / Restaurant Management - Culinary Arts / Restaurant Management
JNA Institute of Culinary
1212 S Broad St, Philadelphia, PA 1914606.2007
High School Diploma -
University City High School
3601 Filbert Street Philadelphia , PA 19104 United06.1996
Skills
- Fine Dining
- Customer Service
- Cooking
- Loss Prevention
- Team Leadership and Coaching
- Strategic Thinker
- Problem-Solving
- Friendly and Positive
- Inventory Oversight
- Sales Expertise
- Root Cause Analysis
References
AVAILABLE UPON REQUEST
Timeline
Cook
Villanova University
03.2023 - 10.2023
Stock Room Manager
Mitchell & Ness
06.2021 - 10.2022
Line Cook
Hilton Hotel
06.2019 - 07.2021
Line Cook
Marriott International
02.2012 - 02.2018
Line Cook
Sugar House Casino
09.2010 - 09.2011
Lead Cook
Aramark
05.2006 - 09.2010
Manager
Kenny B's Music
11.2002 - 10.2005
Delicatessen Worker
Café CoCo
02.2002 - 01.2003
Supervisor /Unarmed Security Officer
Specta Guard
06.1996 - 08.2000
Culinary Arts / Restaurant Management - Culinary Arts / Restaurant Management
JNA Institute of Culinary
High School Diploma -
University City High School
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