Steve Harmon
Mays Landing,NJ
Summary
Hardworking leader bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Responsible line lead skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Overview
3
3
years of professional experience
Work History
Sous Chef
Doubletree By Hilton
Madison , WI
02.2022 - 08.2023
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
- Trained kitchen workers on culinary techniques.
- Trained new hires in proper cooking techniques and recipes.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored food products, driving quality, freshness and integrity.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Performed weekly inspections of all equipment for safety compliance.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted with interviewing, hiring and training kitchen personnel.
Asst. Deli Mgr/Line Cook
Hyvee Market Grill
Madison , WI
05.2020 - 02.2022
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Adhered to portion controls and presentation specifications.
Line Cook
Blind shot social club
Madison , WI
08.2021 - 01.2022
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Education
Associate of Arts - Tourism And Travel Management
American Career Training
Deerfield Beach, FL06-1992
Some College (No Degree) - Culinary Arts
Matc
Madison, WISkills
- Employee Scheduling
- Menu Memorization
- Inventory Management
- Dish Preparation
- Food Safety
- Workflow Optimization
- Cost Control
- Customer Service
- Food Preparation
- Portion Control
- Vendor Relationship Management
- Line Inspections
- Positive and Professional
- Special Diets
- Garnishing and Plating
- Culinary Trends
- Team Leadership
- Detail Oriented
- Seafood Preparation
- Culinary Trends Monitoring
- Compliance
- Knife Skills
- Motivational Team Management
Timeline
Sous Chef
Doubletree By Hilton
02.2022 - 08.2023
Line Cook
Blind shot social club
08.2021 - 01.2022
Asst. Deli Mgr/Line Cook
Hyvee Market Grill
05.2020 - 02.2022
Associate of Arts - Tourism And Travel Management
American Career Training
Some College (No Degree) - Culinary Arts
Matc
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