Tyrone Burrows
Washington,DC
Summary
Experienced 25 Years Food Service /Management profession with strong leadership and relationship-building skills. Driven team leader and quick leaner with High-energy Manager successful in building and motivating dynamic teams.
Overview
32
32
years of professional experience
Work History
Kitchen Manager
Martini Restaurant and Lounge
11.2017 - 08.2021
- Trained new employees on kitchen procedures and policies.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
/Second Cook /Lead First Cook
PROVIDENCE HOSPITAL/TOUCHPOINT
10.2010 - 04.2015
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Enforced appropriate work-flow and quality controls for food quality and temperature.
Supervised Cook
Health Care Center ,l
07.2006 - 07.2010
- Ordered supplies as needed for the kitchen.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
Management Assistant
POPEYE'S
06.1989 - 02.2008
- Trained new employees on kitchen procedures and policies.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Education
Certificate Of Completions - Chef Supervisor Management 30 Hours Credit
AMERICAN CHEF FOUNDATION (ACF)
Allentown, PA03.2025
Diploma - Hotel And Motel Management, Gourmet Cooking And Catering
ASHWORTH COLLEGE
Norcross, GEORGIA01.1999
High School Diploma -
Ballou High School
Washington, DC01.1992
Skills
- Operations Management
- Supervision and training
- Food Cost/Labor control
- Calm under pressure
- Complex problem solving
- Team Leader
Timeline
Kitchen Manager
Martini Restaurant and Lounge
11.2017 - 08.2021
/Second Cook /Lead First Cook
PROVIDENCE HOSPITAL/TOUCHPOINT
10.2010 - 04.2015
Supervised Cook
Health Care Center ,l
07.2006 - 07.2010
Management Assistant
POPEYE'S
06.1989 - 02.2008
Diploma - Hotel And Motel Management, Gourmet Cooking And Catering
ASHWORTH COLLEGE
High School Diploma -
Ballou High School
Certificate Of Completions - Chef Supervisor Management 30 Hours Credit
AMERICAN CHEF FOUNDATION (ACF)
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