Tyrell Langhorne

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Pitched in to work line during busy periods or in place of sick employees.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Pitched in to work line during busy periods or in place of sick employees.

Created Pregame and Postgame Menus for all home games.

• Obtained fresh, local ingredients to lower grocery costs.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Maintained well-organized mise en place to keep work consistent.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Monitored stock of food items, supplies and equipment, placingorders to restore optimal levels
• Improved kitchen operations by offering skilled leadership andguidance to staff
• Met operational, financial, and service goals consistently based onskilled staffing assessments and adjustments
• Kept kitchen equipment properly maintained and monitored usageto prevent breakdowns
• Maintained team productivity with effective training and continuousmonitoring
• Inspected foods throughout each shift, verifying quality andattractiveness of each plate
• Kept customers interested with high-quality food and seasonalofferings
• Enhanced customer satisfaction with fast, knowledgeable
• Exceptional service.

• Ordering inventory and operation Manage schedules and labor
• Hiring, Training , and development or operation Ensure customersatisfaction through out visit
• Complied with health and fire codes with strong oversight of foodstorage, preparation and cleaning procedures
• Maintained high customer satisfaction with good conflict resolutionskills and adequate employee coverage for expected demands
• Oversaw special events and programs such as on-site catering andbusiness conferences
• Met strict quality standards, continuously monitoring food handlingand safety
• Developed solid relationships with staff, customers, and vendors
• Troubleshot problems and developed successful solutions
• Organized and coordinated work for team members
• Helped team handle high-volume work by prioritizing tasks andorganizing supplies.