Tyrone Fleming
Jacksonville
Summary
Knowledgeable Executive Sous Chef with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
City Grill & Raw Bar
Jacksonville, FL
06.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Oversaw daily kitchen operations, ensuring efficiency and adherence to food safety standards.
- Directed menu planning and development, incorporating seasonal ingredients and local vendor partnerships.
- Mentored culinary team, fostering skill development and maintaining high standards of food presentation.
- Collaborated with front-of-house staff to enhance customer experience through timely service and dish recommendations.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Executive sous chef
Three palms grille
Ponte Vedra Beach, FL
02.2022 - 06.2023
- 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.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
Kitchen Manager
Cowford chophouse
Jacksonville, FL
08.2019 - 05.2022
- Checked and tested foods to verify quality and temperature.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Prepared and executed high-quality fine dining dishes in a fast-paced kitchen
- Created and presented daily specials based on seasonal ingredients and customer demand
Sous Chef
Marcus lemones grill
Jacksonville, FL
11.2018 - 09.2019
- Led kitchen operations, ensuring high-quality food preparation and presentation standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Moxie kitchen and cocktails
Jacksonville, FL
04.2013 - 09.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Developed innovative menu options to enhance customer satisfaction and drive repeat business.
- Streamlined food preparation processes, reducing waste and improving efficiency.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained and managed kitchen personnel and supervised related culinary activity.
Line Cook/Sous Chef
Moxie kitchen and cocktails
Jacksonville, FL
10.2013 - 04.2018
- Collaborated with team to ensure timely service and customer satisfaction.
- Trained new kitchen staff on cooking techniques and safety protocols.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Head Line Cook
Hob nob
Jacksonville, FL
04.2017 - 08.2017
- Led kitchen staff in daily operations, ensuring efficient food preparation and service.
- Provided support during staff shortages or unexpected absences, demonstrating adaptability and strong teamwork skills.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Grilled meats and seafood to customer specifications.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
Expo
Poe's tavern
Jacksonville, FL
05.2016 - 11.2016
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Coordinated timely food delivery from kitchen to dining area, ensuring optimal service flow.
- Monitored food presentation and portion control, maintaining high standards of quality and consistency.
- Conducted quality checks on dishes before they were served to ensure they met restaurant standards, enhancing diner satisfaction.
Line Cook
Mitchell's Fish Market
Jacksonville, FL
08.2014 - 02.2015
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Conducted regular inspections of kitchen equipment, maintaining safety and functionality standards.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
Master Grill Operator
Waffle House
01.2013 - 09.2013
- Operated grills and cooking equipment to prepare high-quality food items efficiently.
- Monitored inventory levels of food supplies, coordinating restocking as needed for efficiency.
- Prepared average of 200 orders each shift.
- Upheld stringent food safety protocols, minimizing the risk of cross-contamination and ensuring guest satisfaction.
- Demonstrated expertise in various grilling techniques, producing consistently delicious meals for guests.
Cart Attendant/Cashier
Sapelo hammock golf club
12.2011 - 10.2012
- Assisted golfers with cart retrieval and parking to ensure prompt service.
- Trained new staff on cart management practices and safety protocols for improved performance.
- Monitored cart inventory levels to support operational efficiency and availability.
- Maintained cleanliness and organization of carts to enhance customer experience.
- Helped with bagging customers' items and carrying oversized or overweight items to customer vehicles.
- Patrolled car park for unattended and loose shopping carts, preventing damage to patron vehicles.
Education
High school diploma -
Georgia National Grand Youth Challenge Academy
Skills
- Kitchen Operations Management
- Team Leadership & Staff Development
- Menu Development & Execution
- Cost Control & Inventory Management
- Food Safety & Sanitation Compliance
- High-Volume & Fine Dining Service
- Decision-making
- Vendor Relations & Ordering
- Plating and garnishing
- Quality Assurance & Plating Standards
- Training & Mentorship
- Workflow Optimization
Certification
- Food Handler
- Manger ServSafe
- Food handler certificate
- Food Safety Manager Certification
- ServSafe Food Manager Certification
- Bartender License
Languages
English
Additional Information
- Authorized to work in the US for any employer
- I'm am a very driven individual.that loves to push the team to do the best possible.any job I have ever had in my life my goal day one is to bring what I got and to become one of the best.
Timeline
Executive Sous Chef
City Grill & Raw Bar
06.2023 - Current
Executive sous chef
Three palms grille
02.2022 - 06.2023
Kitchen Manager
Cowford chophouse
08.2019 - 05.2022
Sous Chef
Marcus lemones grill
11.2018 - 09.2019
Head Line Cook
Hob nob
04.2017 - 08.2017
Expo
Poe's tavern
05.2016 - 11.2016
Line Cook
Mitchell's Fish Market
08.2014 - 02.2015
Line Cook/Sous Chef
Moxie kitchen and cocktails
10.2013 - 04.2018
Sous Chef
Moxie kitchen and cocktails
04.2013 - 09.2018
Master Grill Operator
Waffle House
01.2013 - 09.2013
Cart Attendant/Cashier
Sapelo hammock golf club
12.2011 - 10.2012
High school diploma -
Georgia National Grand Youth Challenge Academy