Tori Green
Fort Lauderdale,FL
Summary
Dynamic culinary professional experienced in supervising kitchen operations and training staff in culinary techniques. Proven ability to streamline food production processes while ensuring compliance with safety standards and delivering exceptional customer satisfaction.
Overview
13
13
years of professional experience
Work History
Junior Sous Chef
Westin Hotel
Fort Lauderdale, Florida
06.2021 - Current
- Supervised kitchen staff to ensure efficient food production and quality standards.
- Trained new employees on kitchen procedures and safety protocols.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Assisted in menu planning and daily food preparation for high-volume service.
- Collaborated with chefs to develop seasonal menus using local ingredients.
- Monitored inventory levels and placed orders for necessary supplies and ingredients.
- Coordinated with front-of-house staff to streamline meal service during peak hours.
- Implemented food safety practices to comply with health regulations consistently.
- Maintained a clean work area to ensure compliance with health regulations.
- Trained and supervised junior cooks in proper culinary techniques.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Kitchen Supervisor
Louis and Steens
Nassau, The Bahamas
03.2017 - 06.2021
- Supervised kitchen staff and coordinated daily tasks for efficient operations.
- Ensured compliance with food safety regulations and sanitation standards.
- Managed inventory levels and organized stock to prevent shortages.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Provided guidance to junior chefs on complex cooking techniques.
- Planned menus while taking into account special dietary requirements.
Cook 1
Master Chef Catering
Nassau, The Bahamas
02.2013 - 06.2017
- Collaborated with team members to maintain a clean and organized kitchen environment.
- Operated kitchen equipment safely and efficiently during meal preparation.
- Coordinated with event staff to ensure timely meal service during events.
- Monitored food quality and presentation for consistency across all dishes served.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Resolved customer complaints regarding food quality or services provided.
Education
High School Diploma -
C.R.Walker Senior High School
Nassau, The Bahamas06-2011
Skills
- Food safety practices
- Kitchen inventory management
- Menu planning
- Culinary technique training
- High-volume food preparation
- Customer relationship management
- Station oversight
- Menu development
- Foodservice
- Food costing
- Recipe planning
- Catering background
- Baking techniques
- Seasonal availability understanding
- Allergen awareness
- Kitchen management
Timeline
Junior Sous Chef
Westin Hotel
06.2021 - Current
Kitchen Supervisor
Louis and Steens
03.2017 - 06.2021
Cook 1
Master Chef Catering
02.2013 - 06.2017
High School Diploma -
C.R.Walker Senior High School