Tyree Watkins

• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Organized and maintained new contacts and contracts.
• Submitted payroll and paperwork
• Developed and implemented fundamental tactics to utilize home kitchens for large events.
• Ordered equipment and service items for parties
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• Developed and maintained relationships with customers and suppliers through account development.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Managed day-to-day business operations.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
• Consulted with customers to assess needs and propose optimal solutions.

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• Developed and maintained relationships with customers and suppliers through account development.
• Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Consulted with customers to assess needs and propose optimal solutions.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
• Trained and motivated employees to perform daily business functions.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Managed ordering processes, maintaining appropriate stock levels while minimizing spoilage risks.

• Streamlined kitchen communication by implementing effective ticketing systems and prioritizing tasks.
• Enhanced kitchen efficiency by streamlining prep work and ingredient organization.
• Implemented time-saving measures during food preparation, enabling swift adaptation to sudden increases in order volume or special requests from customers.
• Improved overall kitchen safety through regular equipment maintenance checks and staff training sessions.
• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
• Reduced operational costs through comprehensive process improvement initiatives and resource management.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Collaborated with staff members to create meals for large banquets.