Tony McCray
Walls,MS
Summary
Dynamic culinary leader with a strong work ethic and a proven track record at MGM Resorts, enhancing customer satisfaction through innovative solutions and strategic marketing initiatives. Expert in food safety and operations management, I excel in mentoring teams and delivering exceptional dining experiences that drive revenue growth and foster client loyalty.
Overview
24
24
years of professional experience
1
1
Certification
Work History
District Chef
Southwest Food Service Excellence
Phoenix Arizona
09.2023 - Current
- Developed and implemented innovative menu concepts, resulting in increased sales and positive customer feedback.
- Collaborated with other district chefs, sharing best practices and implementing new strategies to improve overall company performance.
- Delivered memorable dining experiences that exceeded guest expectations through keen attention to detail in plating presentation.
- Expanded regional cuisine offerings to cater to diverse clientele preferences while staying true to brand identity guidelines.
- Improved overall customer satisfaction by consistently providing high-quality culinary experiences for diverse clientele.
- Increased staff retention rates by fostering a supportive work environment built on open communication channels and ongoing professional development opportunities.
- Led large-scale catering events with precision, ensuring timely execution of complex meal plans and maintaining client satisfaction.
- Optimized kitchen workflows by analyzing current processes, identifying areas for improvement, and implementing necessary changes.
Executive Banquet Chef
MGM Resorts
Tunica, MS
03.2015 - 08.2023
- Enhanced customer satisfaction by streamlining communication channels and improving response times.
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Reviewed employee concerns and new opportunities to drive business strategies.
- Mentored junior staff members for accelerated career growth, developing future leaders within the organization.
- Established long-term client relationships through consistent delivery of high-quality products and services.
- Collaborated with stakeholders to develop actionable strategies that aligned with corporate goals and objectives.
- Achieved company growth by implementing strategic marketing plans and business development initiatives.
- Managed cross-functional teams for successful project completion within budgetary constraints and deadlines.
- Assessed and analyzed departmental budgets to find ways to minimize expenses and optimize profits.
- Implemented cost-saving measures through reevaluation of supply chain management practices.
- Interviewed, recruited and trained new onboarding candidates.
- Drove significant growth in annual revenue by identifying and penetrating new market segments.
Chef De Cuisine
Bally's Casino
Tunica, MS
06.2014 - 02.2015
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Oversaw preparation of creatively-designed recipes for Business Name.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef De Cuisine
Harrah's Casino
Tunica, MS
04.2001 - 06.2014
Education
Coahoma County High School
Clarksdale, MSSkills
- Strong work ethic
- Customer service
- Attention to detail
- Food prep planning
- Hygiene policy implementation
- Team leadership
- Creative thinking
- Verbal and written communication
- Food safety
- Decision-making
- Safe food handling
- Food stock and supply management
- Catering and events
- Meal preparation
- Kitchen staff management
- Sanitation standards
- Hospitality service expertise
- Coaching and mentoring
- Food presentation
- Operations management
- Ingredients selection
- Sanitation guidelines
- Recipe management
- Inventory control
- Banquets and catering
- Food service safety training
Certification
Serv-Safe
Timeline
District Chef
Southwest Food Service Excellence
09.2023 - Current
Executive Banquet Chef
MGM Resorts
03.2015 - 08.2023
Chef De Cuisine
Bally's Casino
06.2014 - 02.2015
Chef De Cuisine
Harrah's Casino
04.2001 - 06.2014
Coahoma County High School