Tedron Campbell

• After leaving Montage Palmetto Bluff for a little bit to gather more knowledge, I have returned to help monitor inventory levels to ensure adequate supplies on hand, and I also adjusted recipes as needed to accommodate dietary restrictions or allergies to accommodate our guests. I also conducted regular performance reviews with line cooks, while providing constructive feedback where necessary, to help them grow. On a day-to-day basis, I ensured food preparation and presentation met high standards of quality and sanitation, and I also collaborated with the Executive Chef, Executive Sous Chef, and the Chef de Cuisine to create innovative dishes for special events, and created a positive work environment by encouraging teamwork among staff members. I also assist in menu development and recipe testing for the restaurant and private events. I help train new hires with proper cooking techniques and recipes to guide them in their day-to-day job. I work closely with my chefs to help with the direction of kitchen staff in day-to-day operations, including food production, sanitation, safety practices, and personal management.

I have worked at The Hotel at The Auburn University and Dixon Conference Center, where I was in charge of all banquets and catering events for the hotel at The Auburn University. I was also in charge of all larger events at the Laurel Hotel and Spa. I coordinated efficient work to be ready for fast-paced banquet cooking operations. I also designed custom private function and banquet packages for business dinners, sales presentations, weddings, sports teams, and charity events. Working closely with the purchasing team, we stock supplies to maintain sufficient levels of food products, and we placed orders for low-running inventory. We also prepared banquet meals according to standard recipes, customer preferences, and dietary restrictions and requirements. I also used cooking processes such as charbroiling, sautéing, braising, roasting, and par cooking to create delicious dishes for different event types and different time frames. I also supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures, adhered to state and local health and safety regulations for food handling and sanitation. The Hotel at Auburn University can be extremely busy, where we prepared meals with up to four courses for events with over 450 guests, as well as other catering events at the same time. I also organized kitchen staff schedules and delegated tasks accordingly to match business needs.

I have worked at Montage Palmetto Bluff as Lead Cook/Technical Trainer closely with Jason McGarry, who was the Chef de Cuisine, and I've also worked closely with Jay Walsh, who is the Executive Sous Chef. The passion and commitment of Jason and Jay embrace a variety of different ways and styles of dishes that can help me in the culinary field. Years of working in restaurants and banquets give me that unique opportunity with my cooking techniques I've already learned. Montage Palmetto Bluff can be full of surprises because I was honored and lucky enough to work a few banquet events with Thomas Keller, Daniel Boulud, and also Ming Tsai, Bobby Flay just to name a few. After a few years of working at Montage, I took on a new role in the kitchen to become the Garde Manger Sous Chef, where I instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foods. I also supervised the preparation of specialty items that our customers request to verify accuracy in production. I also like to plate food according to restaurant artistic guidelines to promote an attractive presentation and Forbes standards.

I started at the Omni as the deli cook at night, then within three months, I was moved to the main restaurant, where I was in charge of all salads and desserts. After six months, I was moved to sauté, where I learned how to cook with speed and also create wonderful flavors that will send you asking for more. Chef Simon Warren (Executive Chef at the time) and Scott Bodkin (Executive Sous Chef at the time) decided to push me even more and move me to point, teaching me how to run a kitchen, how to interact with the staff in a professional manner, and also to display a positive and friendly attitude towards customers and fellow team members. After learning how to run the kitchen, they moved me to the broiler, where I learned how to cook my steaks to the right temperature. To how much they groomed me, they can leave the restaurant and know that I would manage it the way they would want it to run. I am also good at final plate preparation, with authentic presentation.

The Marriott is a fun place to work u can also learn allot from the staff but you have to show the potential in learning for them to teach u. You also get to meet new people and also learn new cultures and new ways of cooking.

Hedonism2 is like going to school u go there to learn new stuff every day. The cooking staff there is very welcoming and also very willing to teach you new stuff if you are willing to learn. I went from been a cook to a cook 1 and from a cook 1 to garde manger supervisor.