SHUNN MURRAY
Stone Mountain,GA
Summary
Talented Food preparation professional with 10+ years food service experience in all types of restaurant facilities. Versatile cooking technique. Beautiful presentation of food. Strong attention to safe food handling procedures. Skillful menu development. Accomplished in large event catering and menu price structuring. Familiarity with Food Safety Standards enforcement. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach.
Overview
17
17
years of professional experience
Work History
Dining Room Coordinator
Sunrise Senior Living
02.2022 - Current
- Improved overall dining room efficiency through consistent monitoring of seating arrangements and proper allocation of tables.
- Assisted management in staff scheduling, ensuring optimal coverage during peak meal times and special occasions.
- Served as host for diners to drive pleasurable dining experiences.
- Coordinated private events within the restaurant space, ensuring seamless execution from setup to cleanup.
Chef De Cuisine
Marlow's Tavern
08.2021 - 02.2022
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Lead Broiler
STONEY RIVER
03.2022 - 12.2023
- Cooking steaks to guest preference
- Butchering steaks
- Standard closing procedures.
General Manager/ Kitchen Manager
GROWLER USA
10.2018 - 01.2020
- In charge of daily operations assuring staff are upholding company standards
- Payroll, beer ordering monitoring food cost and labor
- Monthly inventory, organizing mandatory meetings between management and staff
- Responsible for nightly deposit drops
- Training new staff front and back of the house
Sous Chef
SHOOTERS WATERFRONT/ THE GRATEFUL PALATE
05.2017 - 10.2018
- Worked on catering events up to 200 people
- Monthly inventory
- Managed 350 covers buffet on weekends
- Helped to managed line and ensure proper food presentation
- Enforcing proper closing procedures.
Cook 1/Star Trainer
LOEWS HOTELS
03.2011 - 02.2016
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications.
Sous Chef
SHELBORNE
03.2015 - 01.2016
- Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods Assisted in maintaining preparation and service areas in a sanitary condition Trained kitchen staff on proper use of equipment, food handling, and portion sizing
- Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down
- Communicated with kitchen staff, dieticians, and doctors to assure compliance with complex and frequently changing dietary needs of clients.
Line Cook /AKM
OUTBACK STEAKHOUSE
05.2009 - 02.2011
- Managed 65-person team of cooks and back of house staff for the restaurant
- Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down
- Supported all kitchen operations when chef was absent.
Sous Chef
MACRBI STEAKHOUSE
02.2008 - 03.2009
- Helped with preparation, setup, and service for catering events
- Executed daily production lists and goals
- Responsible for all garnishes for main courses, pasta, soups, and potages
- Consistently stayed under monthly controllable expense budget
- Drove food costs down by 9% by effectively improving inventory procedures and reducing spoilage levels
- Supported all kitchen operations when chef was absent
- Responsible for coordination of up to 18 servers in restaurant with capacity of 200.
Education
ASSOCIATE OF SCIENCE - Culinary Arts
Le Cordon Bleu Miami
01.2011
Skills
- Dietary restrictions understanding
- Sanitation Standards
- Guest Relations
- Cultural Sensitivity
- Table Setting
- Nutrition Awareness
- Wine pairing knowledge
- Fine dining knowledge
- Food safety knowledge
- Team Management
- Event Management
- Food presentation
Timeline
Lead Broiler
STONEY RIVER
03.2022 - 12.2023
Dining Room Coordinator
Sunrise Senior Living
02.2022 - Current
Chef De Cuisine
Marlow's Tavern
08.2021 - 02.2022
General Manager/ Kitchen Manager
GROWLER USA
10.2018 - 01.2020
Sous Chef
SHOOTERS WATERFRONT/ THE GRATEFUL PALATE
05.2017 - 10.2018
Sous Chef
SHELBORNE
03.2015 - 01.2016
Cook 1/Star Trainer
LOEWS HOTELS
03.2011 - 02.2016
Line Cook /AKM
OUTBACK STEAKHOUSE
05.2009 - 02.2011
Sous Chef
MACRBI STEAKHOUSE
02.2008 - 03.2009
ASSOCIATE OF SCIENCE - Culinary Arts
Le Cordon Bleu Miami
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