Summary
Overview
Work History
Education
Skills
My work shows who I am no need to brag I'm a quick learning person and i abide by the rules and reci
Timeline
Generic
Shamir Sims

Shamir Sims

Ft. Pierce,FL

Summary

Proven Kitchen Manager at Mulligans Beach House Bar & Grill, adept in boosting kitchen efficiency and team performance. Skilled in food safety and inventory management, I significantly reduced waste and enhanced customer satisfaction. My leadership fostered a collaborative environment, driving profitability and operational improvements.

Overview

2013
2013
years of professional experience

Work History

Kitchen Manager

Mulligans Beach House Bar & Grill
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
  • Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
  • Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
  • Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Collaborated with management to develop strategies for increasing restaurant profitability.
  • Optimized food presentation and plating techniques, elevating overall dining experience.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.
  • Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
  • Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
  • Boosted team morale and performance through effective leadership and training programs.
  • Enhanced kitchen efficiency by streamlining meal preparation processes.
  • Enhanced dining experience by introducing themed culinary events and specials.
  • Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
  • Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
  • Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Maintained meticulous records of health inspections, consistently achieving high scores.
  • Implemented customer feedback system to gather insights and improve dining experience.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Purchased food and cultivated strong vendor relationships.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maximized quality assurance by completing frequent line checks.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Developed unique events and special promotions to drive sales.

Chef

Mulligans
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Banquet Manager

Mulligans Bar & Grill
  • Delegated tasks to staff members to maximize production under tight deadlines.
  • Enhanced banquet operations by streamlining communication between kitchen and service staff.
  • Increased guest satisfaction by anticipating needs and providing exceptional service during events.
  • Directed and managed banquet functions for Number-person event.

Kitchen Manager

Cowboys Bbq & Steak
01.2010 - 08.2012
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

Par 4 Grill Cook

Cracker Barrell
04.2002 - 01.2009
  • Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Cleaned and maintained kitchen equipment regularly.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
  • Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Efficiently managed time by prioritizing tasks according to importance and urgency.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
  • Stored and handled goods correctly to maintain freshness and condition.
  • Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
  • Demonstrated initiative by taking on additional responsibilities during busy periods or when shortstaffed.
  • Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
  • Grilled meats and seafood to customer specifications.
  • Adjusted gas and electric grills to specified temperatures for quality food output.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Trained new staff members on grill station operations, resulting in improved overall performance of the team.
  • Established and maintained productive staff relationships for positive working environments.
  • Provided support to crew members, facilitating quick food preparation and delivery.
  • Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
  • Verified order accuracy and quality ahead of service to maintain standards.
  • Closely followed recipes and presentation guidelines to maintain consistency across menu items.
  • Reduced food waste by implementing proper portion control and efficient cooking techniques.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Assisted management with inventory tracking and ordering supplies as needed, maintaining optimal stock levels.
  • Ensured proper cooking temperatures were maintained for various proteins, resulting in consistent dish quality and reduced risk of foodborne illness.
  • Worked closely with front-of-house staff to address any order modifications or dietary restrictions efficiently and accurately.
  • Provided support to crew members through all facets of food preparation and delivery.
  • Consistently met or exceeded performance goals by dedicating time and effort to honing skills and staying current with industry trends.
  • Participated in regular staff meetings, providing valuable insights into improving kitchen productivity and customer satisfaction.
  • Developed daily specials using fresh, seasonal ingredients to provide variety for customers.
  • Managed food stock levels to ensure fresh ingredients were always available for grilling.
  • Maintained grill equipment, resulting in fewer operational disruptions.
  • Streamlined food preparation process, reducing order turnaround time.
  • Optimized grill temperatures for different foods, enhancing taste and texture.
  • Collaborated with kitchen team to implement new grilling technique that improved food flavor.
  • Improved safety in kitchen by enforcing strict adherence to health and safety guidelines.
  • Coordinated with front house staff to ensure accurate order flow and customer satisfaction.
  • Enhanced dining experience by maintaining high standards of hygiene and cleanliness in grill area.
  • Ensured timely delivery of orders, managing multiple grill stations simultaneously.
  • Implemented cleaning schedule for grill area, ensuring spotless working environment.
  • Adapted recipes for special dietary requests, enhancing customer satisfaction.
  • Achieved recognition for outstanding performance during peak dining hours.
  • Increased repeat customers with consistent preparation of high-quality grilled foods.
  • Streamlined kitchen operations, reducing food waste through effective inventory management.
  • Trained new staff on grill operations, improving team efficiency and service speed.
  • Operated and maintained grills, fryers and other cooking equipment.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Checked freshness and quality of ingredients.
  • Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
  • Restocked stations and supplies during slower periods between rushes.
  • Followed recipes and cooking techniques for consistent results.
  • Verified accurate portioning of food items and garnishes.
  • Prepared meals according to customer specifications.
  • Trained new team members on kitchen operations and safety protocols.
  • Worked closely with other kitchen staff to facilitate timely completion of orders.
  • Adhered to strict food safety regulations and hygiene standards.
  • Developed deep understanding of menu items and ingredients.
  • Washed, peeled and seeded fruits and vegetables to prepare for consumption.
  • Utilized problem-solving skills to address customer complaints.
  • Created innovative recipes to increase customer satisfaction.
  • Modified recipes according to dietary requirements.
  • Used cost-saving measures to maximize profits.

Pantry Cook

Chilis Bar and Grill
04.2001 - 03.2006
  • Ensured timely preparation of all pantry items, allowing for efficient plating during peak service hours.
  • Sustained a well-organized workspace enabling efficient multitasking while maintaining high quality standards.
  • Supported kitchen staff during high-volume service periods, contributing to team success and customer satisfaction.
  • Prepared a variety of cold appetizers, salads, and desserts according to established recipes and guest preferences.
  • Cleaned and sanitized pantry station at end of shift.
  • Maintained a clean and sanitary work environment, adhering to strict food safety guidelines.
  • Demonstrated flexibility by adapting to changing menu requirements or dietary restrictions as needed.
  • Contributed to a positive workplace atmosphere through effective communication and teamwork with colleagues.
  • Maintained a strong focus on quality control, ensuring all dishes were visually appealing and met the high standards of the establishment.
  • Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
  • Constructed pantry station daily to serve Number minutes prior to lunch and dinner service.
  • Stocked supplies to maintain sufficient levels of food products at pantry station.
  • Worked closely with other members of the kitchen team on cross-functional tasks such as sauce making and garnishing.
  • Coordinated with line cooks to ensure smooth transitions between courses, optimizing guest satisfaction throughout their meal experience.
  • Reinforced positive customer experiences through prompt completion of special requests or modifications.
  • Collaborated with chefs to develop seasonal menu items, utilizing fresh ingredients from local sources.
  • Enhanced kitchen efficiency by streamlining pantry organization and inventory management.
  • Reduced food waste by implementing proper storage techniques and rotation systems.
  • Developed new pantry recipes that were well-received by customers, increasing menu options and overall interest in the dining experience.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Coordinated with fellow employees to meet guests' needs to support restaurant operation.
  • Communicated with servers and chef to expedite food delivery.
  • Notified chef in advance of supply needs to prevent inventory shortage.
  • Prepared salads, sandwiches and desserts for restaurant guests and catered events.
  • Cleaned counters, shelves, walls, furniture and equipment in food service areas.
  • Received positive feedback from guests on dish presentation and taste, reflecting attention to detail and culinary skills.
  • Managed ingredient inventory levels, minimizing shortages and maintaining adequate stock for daily operations.
  • Participated in staff training sessions to continually improve skills and knowledge in pantry cooking methods.
  • Increased overall kitchen productivity by consistently prepping ingredients ahead of time for quick access during busy periods.
  • Assisted in the preparation of high-quality dishes, ensuring consistency and adherence to recipes.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Monitored food quality and presentation to maintain high standards.
  • 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.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Assisted in developing new menu items to reflect restaurant's style and standards.

Grill Cook

Steak and Shake
04.1999 - 05.1999

Education

No Degree - Hotel, Motel, And Restaurant Management

Indian River State College
Ft. Pierce, FL

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management

My work shows who I am no need to brag I'm a quick learning person and i abide by the rules and reci

Recipes I will not change them just find other ways to make customers happy  if the customers not happy we got a problem

Timeline

Kitchen Manager

Cowboys Bbq & Steak
01.2010 - 08.2012

Par 4 Grill Cook

Cracker Barrell
04.2002 - 01.2009

Pantry Cook

Chilis Bar and Grill
04.2001 - 03.2006

Grill Cook

Steak and Shake
04.1999 - 05.1999

Kitchen Manager

Mulligans Beach House Bar & Grill

Chef

Mulligans

Banquet Manager

Mulligans Bar & Grill

No Degree - Hotel, Motel, And Restaurant Management

Indian River State College

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Shamir Sims