TAWRENCE AMOS
The Little Dooey
West Point,MS
2
Certifications
12
years of professional experience
Kitchen Manager with ServSafe Food Protection Manager Certification and restaurant operations experience supporting high-volume food service. Manages 10+ prep items per day, kitchen scheduling, prep flow, and food safety to keep service moving and standards consistent. Coordinates with front-of-house teams to reduce delays and maintain reliable execution during busy periods.
Work History
Executive Kitchen Manager
4 MonthsDirector of Dining Services
6 Months- Coordinated daily dining room operations to support timely meal service and resident satisfaction.
- Supervised food presentation and portion consistency across meal periods to maintain service standards.
- Managed inventory levels and reordered supplies to keep kitchen operations supplied without interruptions.
- Maintained sanitation practices across dining and kitchen areas to support a clean, safe environment.
Quality Assurance Lead
1 Year 1 Month- Inspected finished products for defects and escalated concerns to production staff before release.
- Documented inspection results and maintained accurate records for audits and internal review.
- Communicated quality concerns clearly to line workers and supervisors to resolve issues quickly.
- Supported team coordination during busy production periods to keep inspection tasks on schedule.
Owner
4 Years 7 Months- Managed daily restaurant operations, including opening, closing, and service coordination.
- Supervised front-of-house and back-of-house workflows to support smooth customer service.
- Handled supplier orders, received deliveries, and checked stock against store needs.
- Trained staff on service standards, food handling basics, and day-to-day expectations.
Sous Chef
4 Years- Supported daily kitchen operations by coordinating prep tasks and maintaining smooth service flow.
- Checked food quality and presentation before service to meet house standards.
- Assisted with staff scheduling and shift coverage during busy service periods.
- Maintained a clean, organized work area in line with PPE and food safety practices.
Sous Chef
2 Years- Supervised daily line activity and kept food moving smoothly during busy service periods.
- Coordinated prep lists and station setup to support efficient kitchen execution before opening.
- Trained new kitchen staff on recipes, portioning, and basic workflow expectations.
- Maintained consistent food quality by checking preparation methods and finished dishes before service.
Skills
First Aid/CPR
Teamwork and Collaboration
Cultural Awareness
PPE Compliance
Excellent Communication
Problem-Solving
G-Suite
Google Workspace
MS Office
Active Listening
Inventory management
Budgeting
Staff Scheduling
Business operations expertise
Staff Management
Inventory control and record keeping
Certification
8 2025
Timeline
Executive Kitchen Manager
The Little Dooey
07.2026 - CurrentRead More
Director of Dining Services
The Goldton at Adelaide
12.2025 - 06.2026Read More
Quality Assurance Lead
Peco Foods
11.2024 - 12.2025Read More
Owner
Omg Grill House
03.2020 - 10.2024Read More
Sous Chef
Old Waverly Golf Club Inc.
09.2016 - 09.2020Read More
Sous Chef
Harvey's
09.2014 - 09.2016Read More