Ryan McKinstry
Pompton Lakes,NJ
Summary
Dynamic culinary specialist with a proven track record in high-pressure kitchen environments, excelling in team collaboration and adaptability to evolving demands for seamless operations. Expertise in menu planning, food preparation, and quality control ensures the delivery of exceptional culinary experiences that consistently exceed expectations. Extensive experience as a Sous Chef in the high-end restaurant industry demonstrates a strong ability to create innovative and delectable dishes while effectively managing kitchen staff and inventory. Committed to maintaining the highest standards of food safety and sanitation, consistently driving performance and excellence in all aspects of culinary operations.
Overview
18
18
years of professional experience
Skills
Customer service
- Menu development
- Food safety compliance
- Inventory management
- Quality control
- Culinary training
- Kitchen operations
- Staff supervision
- Event catering coordination
- High-volume food preparation
- Seasonal menu design
- Cross-contamination prevention
- Production monitoring
- Sanitation standards adherence
- Culinary innovation
- Kitchen leadership
- Safe food handling
Work History
Sous Chef
Bridgeway
03.2024 - 10.2024
Sous Chef
MEDINAH COUNTRY CLUB
04.2023 - 02.2024
- Led kitchen operations, ensuring efficient food preparation and service quality.
- Developed seasonal menus, incorporating local ingredients to enhance dining experiences.
- Trained and mentored culinary staff, fostering skills development and teamwork.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with front-of-house staff to ensure seamless service during events and banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Oversaw daily kitchen operations, ensuring food quality and safety standards were consistently met.
Junior Sous Chef, Lead, Line Cook
Gozzer Ranch Golf and Lake Club
05.2016 - 11.2022
- Directed kitchen operations, ensuring high standards of food quality and presentation.
- Led special events catering, customizing offerings to meet diverse client expectations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
QC/QA Technician
Braen Stone
01.2014 - 04.2016
Line Cook
Cedar Crest Village
06.2006 - 10.2009
Education
High School Diploma -
Trinity Christian School
Montville, NJTimeline
Sous Chef
Bridgeway
03.2024 - 10.2024
Sous Chef
MEDINAH COUNTRY CLUB
04.2023 - 02.2024
Junior Sous Chef, Lead, Line Cook
Gozzer Ranch Golf and Lake Club
05.2016 - 11.2022
QC/QA Technician
Braen Stone
01.2014 - 04.2016
Line Cook
Cedar Crest Village
06.2006 - 10.2009
High School Diploma -
Trinity Christian School