Job Search Status
Open to workDesired start date: Immediately
Desired Job Title
Night CookManagerWork Type
Full TimeLocation Preference
On-SiteLocation: Grand Rapids, MI, USGrand Rapids, MI
Open to relocation: No
Open To Work
Tina Johnson
Grand Rapids,MI
Work Preference
Summary
Dynamic Head Chef with extensive experience at Edison Christian, excelling in menu development and team management. Proven track record in enhancing culinary offerings while ensuring food safety compliance. Adept at training staff and implementing waste reduction strategies, fostering a collaborative kitchen environment that consistently delivers high-quality, visually appealing dishes.
Work History
Head Chef
Edison Christian
- Developed and executed seasonal menus to enhance culinary offerings.
- Supervised kitchen staff to ensure adherence to food safety standards.
- Streamlined inventory management processes for efficient resource utilization.
- Mentored junior chefs, fostering skills development and teamwork.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Night Cook
Vista Springs Wyoming
- Prepared high-quality meals in accordance with dietary restrictions and resident preferences.
- Maintained clean and organized kitchen workspace to ensure compliance with health and safety standards.
- Assisted in menu planning, incorporating seasonal ingredients for optimal flavor and nutrition.
- Collaborated with team members to streamline food preparation processes, enhancing efficiency during peak hours.
- Trained new staff on kitchen protocols, equipment usage, and food safety practices to ensure consistency in operations.
- Implemented portion control measures to reduce waste while maintaining meal quality for residents' satisfaction.
- Developed new recipes based on resident feedback to enhance dining experience and promote culinary variety.
- Received positive feedback from customers for consistently delivering delicious meals and exceptional service.
- Demonstrated versatility in cooking styles by preparing various types of cuisine for themed events or special occasions.
- Streamlined prep work processes through effective delegation of tasks among kitchen staff members during peak hours.
- Prepared high-quality meals for large groups of customers in a timely manner, reducing wait times and increasing customer satisfaction.
- Enhance overall dining experience by consistently producing visually appealing plates that met high standards of presentation.
- Adhered to strict dietary restrictions for guests with allergies or specific needs, providing customized meal options without compromising taste or quality.
- Developed new recipes based on customer preferences, contributing to an innovative menu that attracted repeat business.
- Trained new employees on kitchen procedures, equipment usage, and food safety practices, fostering a cohesive team environment.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Adjusted recipes based on ingredient availability or customer request.
Manager
Popeye's Chicken. Twenty Eighth Street Location
- Developed and executed seasonal menus to enhance culinary offerings.
- Supervised kitchen staff to ensure adherence to food safety standards.
- Streamlined inventory management processes for efficient resource utilization.
- Mentored junior chefs, fostering skills development and teamwork.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Education
High School Diploma -
Walter L Chon
New Orleans, LASkills
Food safety
Kitchen management
Team management
Menu development
Culinary expertise
Food safety regulations
Kitchen operations
Waste reduction
Food presentation
Seasonal menu planning
Ingredient selection
Leadership qualities
Allergy awareness
Grilling
Health regulations
Inventory rotation
Equipment maintenance
Food spoilage prevention
Staff training
Food trend awareness
Nutritional advice
Kitchen equipment safety
Heat control
Dish preparation
Timeline
Head Chef
Edison Christian
Night Cook
Vista Springs Wyoming
Manager
Popeye's Chicken. Twenty Eighth Street Location
High School Diploma -
Walter L Chon