Tony Brown
New Orleans,LA
Summary
Adept at multitasking and heavy lifting, I excelled in fast-paced environments at EMR Metal Recycling and renowned restaurants, enhancing kitchen efficiency and food safety. My knack for grilling techniques and fostering team collaboration led to significant improvements in food quality and presentation, achieving high customer satisfaction.
Diligent Cook with solid background in culinary techniques and kitchen operations. Demonstrated ability to execute menu items with precision and maintain high standards of food safety and quality. Proven track record of effective teamwork and adaptability in fast-paced environments.
Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Overview
17
17
years of professional experience
Work History
General Laborer
EMR Metal Recycling
10.2022 - Current
- Maintained clean and organized worksites, minimizing hazards and promoting a safe working environment.
- Loaded, unloaded, and moved material to and from storage and production areas.
- Demonstrated strong work ethic, completing physically demanding tasks under varying conditions.
- Performed general housekeeping and cleaning tasks.
- Improved worksite safety by consistently adhering to established protocols and regulations.
- Operated heavy equipment safely to transport materials and complete tasks as required.
- Cleaned and maintained tools, equipment and worksites.
- Mixed and poured concrete for variety of projects.
- Moved and cleared debris from work sites to dispose of in designated areas.
Wok Cook
P.F. Chang's Bistro
01.2010 - 11.2021
- Chopped vegetables and cut meat to prepare for dinner hour.
- Enhanced customer satisfaction by preparing delicious and visually appealing wok dishes in a timely manner.
- Delivered meals made from high-quality ingredients using attractive plating techniques.
- Promoted positive teamwork within the kitchen through clear communication and collaboration on shared tasks.
- Adapted quickly to high-volume periods, maintaining composure and delivering consistent quality.
- Maintained cleanliness and organization in kitchen, ensuring safe working environment.
- Mastered various cooking techniques to offer diverse menu and cater to dietary restrictions.
- Organized server tickets to expedite food orders.
- Maintained neat appearance and clean uniform to project professionalism to customers.0
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Performed thorough quality checks of food plating and presentation.
- Communicated with management on food inventory stock to request order placement.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
Line Cook
Hooters
05.2016 - 04.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Grilled meats and seafood to customer specifications.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Dim Sum Cook
Pei Wei
10.2014 - 04.2016
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- 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.
- Measured and mixed ingredients according to precise recipes for best results.
- Trained and supervised cooking staff to expertly meet daily needs.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
Line Cook
Landry’s Seafood House
02.2012 - 10.2014
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Checked food temperature regularly to verify proper cooking and safety.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Monitored food quality and presentation to maintain high standards.
- Verified proper portion sizes to consistently attain high food quality standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
Sauté Line Cook
Bravo! Cucina Italiana
01.2010 - 02.2012
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Set up and maintained saute station to facilitate kitchen operations.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Leveraged scales, dishers and ladles to monitor portion control.
- Organized server tickets to expedite food orders.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
Prep Cook
Semolina
07.2008 - 01.2010
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Trained and assisted new kitchen staff members.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
- Conserved resources by utilizing proper portion control techniques during meal preparation.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
- Accelerated dish preparation times, allowing for smoother kitchen operation.
- Improved customer satisfaction with timely preparation of ingredients, speeding up overall service time.
- Played key role in special events catering, ensuring high-quality food production under pressure.
- Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Measured and mixed ingredients according to precise recipes for best results.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Education
High School Diploma -
Booker T. Washington
New Orleans, LACertificate - Culinary Arts
The Culinary School OF Fort Worth
Fort Worth, TXSkills
- Heavy lifting
- Time management
- Food safety knowledge
- Grilling techniques
- Food assembly
- Cooking techniques
- Food safety
- Quality control
- Food preparation
- Kitchen organization
- Food presentation%
- Team collaboration
Timeline
General Laborer
EMR Metal Recycling
10.2022 - Current
Line Cook
Hooters
05.2016 - 04.2020
Dim Sum Cook
Pei Wei
10.2014 - 04.2016
Line Cook
Landry’s Seafood House
02.2012 - 10.2014
Wok Cook
P.F. Chang's Bistro
01.2010 - 11.2021
Sauté Line Cook
Bravo! Cucina Italiana
01.2010 - 02.2012
Prep Cook
Semolina
07.2008 - 01.2010
High School Diploma -
Booker T. Washington
Certificate - Culinary Arts
The Culinary School OF Fort Worth
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