Summary
Overview
Work History
Education
Skills
Timeline
Work Availability
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Tyrin Lewis

CHEF
New Orleans,LA

Summary

Experienced and self-motivated in green infrastructure. Results oriented with a proven record of working collaboratively with team members to achieve goals.

Overview

9
9
years of professional experience

Work History

3rd Cook

BLACKTAIL SKI AREA
11.2023 - 02.2024
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Fostered an inclusive work environment that embraced diverse perspectives by actively seeking input from all team members during menu planning sessions.
  • Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
  • Increased employee morale by fostering a positive work environment and providing constructive feedback for continuous improvement.

2nd Cook

Roche Harbor
04.2023 - 10.2023
  • Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
  • Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
  • Collaborated with Head Chef to develop new recipes and menu items, increasing customer satisfaction.
  • Participated in special events catering, showcasing culinary skills and contributing to successful functions beyond the restaurant setting.
  • Maintained excellent attendance record despite demanding work schedule and long hours.
  • Consistently met tight deadlines for meal service during peak dining hours, maintaining a calm demeanor under pressure.
  • Mentored junior kitchen staff, providing guidance on proper cooking techniques and workplace safety protocols.

Head Dishwasher

MIGIS LODGE RESORT
07.2022 - 11.2022
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Trained new employees on proper dishwashing procedures, ensuring consistent quality across the team.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Completed prep work ahead of schedule during busy shifts to help reduce wait times for customers.
  • Operated various kitchen equipment safely such as grills, ovens, fryers, and mixers for optimal results in meal preparation.

1st Cook

KEBAB'S SUBS
New Orleans, LA
01.2015 - 07.2019
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Enhanced teamwork in the kitchen by fostering strong communication and collaboration among staff members.
  • Conducted regular inspections of kitchen equipment to identify maintenance needs before they became critical issues.
  • Provided training to new employees on proper food handling, sanitation practices, and equipment usage, resulting in increased productivity.
  • Developed a system for inventory management that reduced food waste and saved on overall costs.
  • Streamlined ingredient ordering process, working closely with suppliers for better pricing and delivery times.
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
  • Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.
  • Consistently upheld restaurant reputation for exceptional cuisine by ensuring a strict adherence to established quality benchmarks and promptly addressing any guest feedback.
  • Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
  • Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
  • Supported cost control efforts through portion monitoring, accurate ingredient measuring, and minimizing unnecessary expenses.

Education

GED -

International High School Of New Orleans
New Orleans, LA
06.2013

Skills

  • TWIC
  • Certificate of Completion from the Center for Watershed Protection's ANSI-accredited Clean Water Certificate Training Program This Certificate demonstrates proficiency in skills and knowledge for an entry-level job in the stormwater management industry
  • Earned OSHA 10 Certified
  • Strong Work Ethic
  • Pond Maintenance
  • Customer Service
  • Lawn mowing proficiency
  • Responsible and Punctual
  • Flexible and Adaptable
  • Power Tool Usage
  • Hand-tool proficiency
  • Lawn Care
  • Team Collaboration
  • Landscape maintenance
  • Kitchen Sanitation
  • Food Preparation
  • Knife Skills
  • Appetizer Creation
  • Grilling Techniques
  • Food safety practices
  • Pasta Making

Timeline

3rd Cook

BLACKTAIL SKI AREA
11.2023 - 02.2024

2nd Cook

Roche Harbor
04.2023 - 10.2023

Head Dishwasher

MIGIS LODGE RESORT
07.2022 - 11.2022

1st Cook

KEBAB'S SUBS
01.2015 - 07.2019

GED -

International High School Of New Orleans

Work Availability

monday
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morning
afternoon
evening
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