Summary
Overview
Work History
Skills
Timeline
Generic

Tyler Schohn

Steelville,MO

Summary

Proven Head Cook with a track record of enhancing customer satisfaction and streamlining kitchen operations at Big Tree Inn. Expert in cooking techniques and sanitation practices, I significantly reduced food waste while fostering a culture of teamwork. My leadership and culinary skills have consistently elevated dining experiences, making signature dishes customer favorites.

Overview

13
13
years of professional experience

Work History

Cook

Taylors Tap an Grill
12.2021 - 02.2022
  • 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.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Collaborated with management team to develop new menu items.
  • Introduced waste reduction program, contributing to environmental sustainability efforts.
  • Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
  • Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
  • Developed system for inventory management, reducing waste and cutting costs.
  • Enhanced kitchen efficiency by streamlining prep work processes.
  • Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
  • Streamlined food preparation process, increasing kitchen productivity.
  • Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
  • Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
  • Trained new kitchen staff, ensuring they met restaurant's high standards.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
  • Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Adjusted recipes based on ingredient availability or customer request.
  • Prepared and served various food items in fast-paced Type environment.
  • Monitored food quality and presentation to maintain high standards.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
  • Developed and maintained clean and organized kitchen workspace, setting standard for team.
  • Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Managed time effectively to ensure timely meal preparation, even during peak hours.
  • Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
  • Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
  • Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.

Head Cook

Big Tree Inn
09.2014 - 11.2018
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
  • Developed new menu items for increased customer satisfaction and repeat business.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
  • Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
  • Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
  • Created visually appealing plate presentations to enhance the overall dining experience for guests.
  • Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
  • Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
  • Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
  • Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
  • Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
  • Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
  • Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
  • Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
  • Maintained high standards of food safety and cleanliness, surpassing local health inspections.
  • Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
  • Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
  • Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
  • Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
  • Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
  • Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
  • Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
  • Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
  • Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
  • Improved customer satisfaction with introduction of signature dishes that became customer favorites.
  • Developed close relationships with suppliers to source best ingredients.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Improved supplier relationships, ensuring timely delivery of fresh ingredients which enhanced overall dish quality.
  • Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
  • Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
  • Streamlined kitchen operations, leading to smoother service during peak hours by implementing efficient prep schedules.
  • Fostered collaborative kitchen environment, encouraging creativity and input from all staff members on menu development.
  • Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
  • Evaluated employee performance regularly, providing constructive feedback for improvement.

Head Cook

Night Capp
08.2009 - 05.2011
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
  • Developed new menu items for increased customer satisfaction and repeat business.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
  • Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
  • Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
  • Created visually appealing plate presentations to enhance the overall dining experience for guests.
  • Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
  • Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
  • Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
  • Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
  • Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
  • Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
  • Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
  • Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
  • Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
  • Maintained high standards of food safety and cleanliness, surpassing local health inspections.
  • Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
  • Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
  • Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
  • Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
  • Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
  • Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
  • Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
  • Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
  • Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
  • Improved customer satisfaction with introduction of signature dishes that became customer favorites.
  • Evaluated employee performance regularly, providing constructive feedback for improvement.
  • Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
  • Fostered collaborative kitchen environment, encouraging creativity and input from all staff members on menu development.
  • Streamlined kitchen operations, leading to smoother service during peak hours by implementing efficient prep schedules.
  • Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
  • Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
  • Improved supplier relationships, ensuring timely delivery of fresh ingredients which enhanced overall dish quality.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.

Skills

  • Customer Service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Food Preparation
  • Strong attention to safe food handling procedures
  • Frying
  • Cooking techniques
  • Knife Skills
  • Sanitation
  • Supply Restocking
  • Surface cleaning
  • Food presentation
  • Hospitality and service industry background
  • Kitchen equipment operation and maintenance
  • Sanitation Practices
  • Grilling
  • Contamination prevention
  • Food Waste Reduction
  • Performance Improvement
  • Food plating and presentation
  • Portion Control
  • Food Plating
  • Food Handler Certification
  • Hospitality service expertise
  • Order Verification
  • Grilling expertise
  • Beautiful presentation of food
  • Sauce making
  • Ingredients measuring
  • Plating and presentation
  • Allergen awareness
  • New Hire Training
  • Food spoilage prevention
  • Event Catering
  • Ingredient Selection
  • Order delivery practices
  • Special Diets Knowledge
  • Food pairing
  • Food presentation talent

Timeline

Cook

Taylors Tap an Grill
12.2021 - 02.2022

Head Cook

Big Tree Inn
09.2014 - 11.2018

Head Cook

Night Capp
08.2009 - 05.2011

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Tyler Schohn