Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Hi, I’m

Stanley Boyce

Summary

I am a hard-working and efficient cook who knowledgeable in food safety, and sanitary practices. I am dedicated to providing excellent service in any environment that i am in. I enjoy providing quality service and cleanliness to my clientele and committed to provide exceptional service. my passion is being organized and having a smooth running culinary kitchen operation. In order to meet and achieve company goals i am dependable and strive to be one step ahead of my team. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities. Top-notch in kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

35
years of professional experience
1
Certification

Work History

New York Health And Hospital

Cook
10.2000 - Current

Job overview

  • 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.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Identified inefficiencies leading to improved productivity.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Kept abreast of emerging culinary trends, incorporating innovative ideas into menu offerings while maintaining a balance with traditional favorites.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

New York Health And Hospital Cooperation

Food Service Manager
10.2000 - Current

Job overview

  • Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
  • Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
  • Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
  • Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
  • Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
  • Streamlined catering services for special events, liaising with clients to ensure their needs were met efficiently and successfully executing functions from start to finish.
  • Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
  • Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
  • Collaborated with other departments to coordinate events and promotions.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Enhanced customer satisfaction by implementing efficient food service processes and procedures.
  • Implemented strict food safety protocols, maintaining a clean and hygienic work environment at all times.
  • Conducted regular performance evaluations for staff members, providing constructive feedback and opportunities for growth.
  • Optimized staffing schedules to ensure adequate coverage during peak hours without compromising on efficiency or employee satisfaction.

Meyermac Inc

First Assistant Manager
07.1989 - 01.2003

Job overview

  • Improved team productivity by implementing efficient staff scheduling and task delegation.
  • Boosted sales performance through effective merchandising, inventory management and store layout optimization.
  • Enhanced customer satisfaction with excellent service, prompt problem resolution, and attention to detail.
  • Streamlined operational processes, reducing errors and improving overall efficiency.
  • Led a dynamic team of employees, fostering a positive work environment and promoting growth opportunities.
  • Conducted regular employee training sessions to ensure consistent product knowledge and exceptional customer service skills.
  • Implemented loss prevention measures, resulting in decreased shrinkage rates and increased profitability.
  • Assisted in recruiting top talent for various positions within the store, contributing to a high-performing team.
  • Managed daily cash handling procedures, ensuring accuracy in transactions and maintaining financial security.
  • Provided ongoing feedback and coaching for employees to aid their professional development and improve their performance levels.
  • Maintained an organized stockroom to facilitate efficient replenishment of sales floor merchandise.
  • Oversaw vendor relationships, negotiating favorable terms on pricing while securing timely deliveries of new products.
  • Ensured compliance with all company policies, local regulations, and health codes to maintain a safe working environment for all employees.
  • Contributed to successful promotional events by creating eye-catching displays that showcased featured products effectively.
  • Established rapport with customers through personalized interactions that fostered loyalty while driving repeat business.
  • Worked closely with the store manager on budgeting exercises that optimized expenses without sacrificing quality or customer satisfaction.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Increased employee performance and job satisfaction to strengthen retention and engagement.
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Created employee schedules to align coverage with forecasted demands.
  • Monitored security to protect employees, customers and property.
  • Made hiring recommendations to increase company's productivity and profitability with quality workers.
  • Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Established team priorities, maintained schedules and monitored performance.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.

Education

Queensborough Community College of The City University of New York
Oakland Gardens, NY

No Degree

American Inter Continental University

Associate of Business Administration from Business Administration
05.2017

Jamaica High School
New York

High School Diploma
04.1991

Skills

  • Fine Dining
  • Supply Restocking
  • Food Presentation
  • Food Handling
  • Customer Service
  • Ingredients Measuring
  • Cooking
  • Sanitation
  • Contamination Prevention
  • Food Plating
  • Menu Planning
  • Sanitation Practices
  • Food Presentation Talent
  • Order Delivery Practices
  • Event Catering
  • Food Handler Certification
  • Operations Management
  • Food Spoilage Prevention
  • Hospitality and Service Industry Background
  • Portion Control
  • New Hire Training
  • Cleaning and Organization
  • Strong Attention to Safe Food Handling Procedures
  • Food Preparation
  • Special diets knowledge
  • Culinary creativity
  • Food costing
  • Time management
  • Equipment maintenance
  • Conflict resolution
  • Quality control
  • Food storage
  • Nutrition awareness
  • Attention to detail
  • Food waste reduction
  • Stress management
  • Inventory management
  • Teamwork abilities
  • Shift Scheduling
  • Kitchen Sanitation
  • Staff Supervision
  • Menu Memorization
  • Kitchen Organization
  • Food Production
  • Teamwork and Collaboration
  • Works Well Under Pressure
  • ServSafe Certification
  • Safe Food Handling
  • Food Handlers Card

Accomplishments

  • Supervised team of 45 staff members.
  • worked from new employee to general Manager
  • managed dietary aide, service aide
  • managed tray distribution and coordinated operations in the kitchen
  • requisitioned foods and supplies
  • performed and directed preparation and cooking of culinary items in a health care facility (Coler, Goldwater Hospital)
  • validated in food preparation, sanitation and housekeeping activities regarding food service standards
  • ability to maintain accurate inventory

Certification

FOOD PROTECTION CERTIFICATE

NYS HEALTHY DEPARTMENT

(PROVIDED UPON REQUEST)

Timeline

Cook

New York Health And Hospital
10.2000 - Current

Food Service Manager

New York Health And Hospital Cooperation
10.2000 - Current

First Assistant Manager

Meyermac Inc
07.1989 - 01.2003

Queensborough Community College of The City University of New York

No Degree

American Inter Continental University

Associate of Business Administration from Business Administration

Jamaica High School

High School Diploma

Similar Profiles

CREATE PROFILE
Stanley Boyce