Travis Walker
Marysville,WA
Summary
Accomplished Chef with comprehensive experience working in Professional food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Seasonal and Local cuisine. Strong organizational, leadership and management skills. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
5
5
years of professional experience
Work History
Chef De Cuisine
Pan Pacific Hotel
09.2022 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Verified compliance in preparation of menu items and customer special requests.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Lowered food cost to 25% through inventory control, waste management, and training
Chef De Cuisine
Poquitos
09.2020 - 09.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with staff members to create meals for large banquets.
- Hired, trained and managed kitchen staff, including developing employees, issuing disciplinary action and conducting performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Scheduled and supervised all kitchen employees
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively
- Mentored junior chefs in culinary techniques, fostering their growth and development within our team
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
Executive Sous Chef
Columbia Tower Club
06.2019 - 04.2021
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Verified compliance in preparation of menu items and customer special requests.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Hired, trained and managed kitchen staff, including developing employees, issuing disciplinary action and conducting performance reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Oversaw execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, for events up to 500 people
- Assisted with menu development and planning.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours
Education
GED -
Olympic College
Bremerton, WA04.2006
Skills
- Food spoilage prevention
- Ingredient selection
- Performance assessments
- Employee training and development
- Knowledge of cooking equipment
- Process improvements
- Problem-solving
- Vendor relations
- Cost reduction
- Equipment Maintenance
- Food safety
www.linkedin.com/in/traviswalker43079
LinkedIn Certifications.
Timeline
Chef De Cuisine
Pan Pacific Hotel
09.2022 - Current
Chef De Cuisine
Poquitos
09.2020 - 09.2022
Executive Sous Chef
Columbia Tower Club
06.2019 - 04.2021
GED -
Olympic College
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