Tyrone Boyd
Mays Landing,NJ
Summary
Adept at elevating dining experiences, I significantly enhanced customer satisfaction at Doubletree By Hilton through exceptional dish delivery and innovative menu design. My expertise in cooking and strong leadership fostered team collaboration, while my dedication to safety and cleanliness ensured top-notch service. Skilled in food handling and preparation, I excel in fast-paced environments, driving efficiency and quality.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Cook1/ Relief Cook
Hard Rock Hotel Casino
04.2019 - Current
- 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.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- 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.
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- 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.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
Executive Sous Chef
Doubletree By Hilton
05.2002 - 02.2019
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
Task Force Chef
Doubletree By Hilton Hotel
03.2010 - 03.2018
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- 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.
Cook/ Banquet Chef
Embassy Suites
01.1995 - 03.2003
- 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.
Education
High School Diploma -
06.1986
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Strong attention to safe food handling procedures
- Food Preparation
Certification
- Certified [Job Title], [Company Name] - [Timeframe]
- [Area of certification], [Company Name] - [Timeframe]
CPR, foods1, foods 2, SevSafe, todays Manager, Diversity Tier 1, 2 ,3, P.E.R.T.
I am a friendly, Loyal and clearly dedicated individual who has an ambition succeed in any
given environment. although I have extensive experience in the culinary field, love to lean and teach.
Always up to a challenge whatever the situation.
i am seeking a position where I can develop and excel while giving my best to the company.
Timeline
Cook1/ Relief Cook - Hard Rock Hotel Casino
04.2019 - Current
Task Force Chef - Doubletree By Hilton Hotel
03.2010 - 03.2018
Executive Sous Chef - Doubletree By Hilton
05.2002 - 02.2019
Cook/ Banquet Chef - Embassy Suites
01.1995 - 03.2003
Cam High School - High School Diploma,