Tyrone Shelton
Fort Lauderdale
Summary
Dynamic sous chef with proven skills in team leadership and food safety. Committed to enhancing dining experiences through innovative menu planning and efficient kitchen organization.
Results-driven culinary professional with over 8 years of experience in high-volume kitchen environments. Known for exceptional inventory management and customer service, consistently delivering quality dishes that elevate guest satisfaction and drive repeat business.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Sous Chef
Aramark
Coral Springs, FL
12.2025 - Current
- Assisted in meal preparation and presentation, ensuring quality and consistency across all dishes.
- Collaborated with kitchen staff to maintain high standards of food safety and sanitation practices.
- Operated kitchen equipment efficiently, adhering to safety protocols while preparing ingredients.
- Supported inventory management by tracking stock levels and assisting in ordering supplies as needed.
- Adapted recipes based on dietary restrictions, enhancing guest satisfaction through personalized service.
- Contributed to menu development by suggesting seasonal dishes and innovative flavor combinations.
- Trained new kitchen staff on operational procedures and best practices for food preparation.
- Monitored cooking times and temperatures, ensuring timely delivery of meals during peak service hours.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
IPic Theaters
Boca Raton, FL
06.2016 - 02.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
Lead Cook
Boca Raton Resort & Beach Club
Boca Raton, FL
06.2013 - 10.2017
- Led kitchen team in preparing high-quality meals, ensuring adherence to culinary standards and guest satisfaction.
- Developed and implemented seasonal menu changes, enhancing dining experience and promoting local ingredients.
- Trained and mentored junior cooks, fostering skill development and maintaining a collaborative kitchen environment.
- Streamlined food preparation processes, reducing waste and improving efficiency during peak service hours.
- Maintained compliance with health and safety regulations, ensuring a safe working environment for all staff members.
- Coordinated inventory management, optimizing stock levels to minimize costs while meeting operational demands.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Taught kitchen staff safety protocols and restaurant standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
Dietary Cook
St John Nursing Home and Rehabilitation Center
Fort Lauderdale, FL
01.2009 - 09.2013
- Prepared and cooked nutritious meals tailored to residents' dietary needs.
- Maintained strict adherence to food safety and sanitation guidelines.
- Collaborated with healthcare staff to develop meal plans for residents.
- Trained new kitchen staff on proper cooking techniques and safety standards.
- Ensured timely meal service while managing kitchen workflow efficiently.
- Implemented menu changes based on resident feedback and nutritional requirements.
- Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
- Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
Banquet Chef
NFS of Broward
Fort Lauderdale, FL
03.2009 - 08.2011
- Led culinary team in preparing and executing large-scale banquet events.
- Developed and implemented seasonal menus to enhance guest experience.
- Ensured compliance with food safety standards and regulations during service.
- Collaborated with event planners to customize catering options for diverse clientele.
- Streamlined inventory management processes to reduce waste and optimize costs.
- Monitored kitchen operations to maintain high levels of quality and efficiency.
- Established strong vendor relationships to source high-quality ingredients consistently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Buffet Supervisor
Isles Casino and Racing
Pompano Beach, FL
01.2007 - 09.2009
- Supervised daily buffet operations to ensure high-quality food service and customer satisfaction.
- Trained and mentored staff in food safety standards and service excellence.
- Developed efficient workflows to enhance dining efficiency and minimize wait times.
- Implemented inventory management strategies to optimize supply levels and reduce waste.
- Conducted regular inspections to maintain cleanliness and compliance with health regulations.
- Coordinated special events, ensuring seamless execution of catering services for large groups.
- Led team meetings to discuss performance metrics and improve overall service delivery.
- Spearheaded special event planning, coordinating menus and staffing requirements to ensure successful execution.
- Increased inventory efficiency with regular audits and effective communication with suppliers.
- Implemented waste reduction initiatives, leading to cost savings and sustainability improvements.
- Set up and broke down buffet station at beginning and end of shift.
- Ensured timely replenishment of buffet items, maintaining a consistent flow of fresh dishes for guests'' enjoyment.
- Streamlined buffet setup procedures, decreasing setup time without compromising presentation quality or variety of offerings.
Lead Line Cook
Harbor Beach Resort and Spa
Fort Lauderdale, FL
09.2005 - 09.2009
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and implemented new menu items based on seasonal ingredients and guest preferences.
- Trained and mentored junior cooks, enhancing team performance and culinary skills.
- Streamlined inventory management procedures, reducing waste and optimizing supply usage.
- Collaborated with management to maintain high-quality food presentation and service standards.
- Oversaw daily kitchen operations, ensuring efficient workflow during peak service hours.
- Conducted regular quality control checks to maintain consistency in food preparation techniques.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Pastry Chef
Golden Krust Bakery
Fort Lauderdale, FL
01.2004 - 12.2006
- Created and executed diverse pastry recipes, ensuring high-quality standards and consistency.
- Supervised baking processes, maintaining optimal production flow and team productivity.
- Trained junior staff in pastry techniques, fostering skill development and enhancing team performance.
- Implemented inventory management practices for ingredients, reducing waste and improving cost efficiency.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Personalized creations for holidays, weddings, graduations, and personal events.
Teacher's Assistant
Miami Job Corps Center
Miami, FL
01.2004 - 12.2004
- Assisted in lesson planning and curriculum development to enhance student learning experiences.
- Supported classroom management by implementing behavior strategies and maintaining a positive environment.
- Collaborated with teachers to assess student progress and provide tailored educational support.
- Coordinated instructional materials and resources, ensuring accessibility for all students.
- Served as a positive role model for students by demonstrating professionalism, respectfulness, and an unwavering commitment to education excellence.
Education
Associate of Science -
Associate of Arts - Hospitality Management
Le Cordon Bleu
Miami, FL11-2014
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
Accomplishments
- Managed 12 kitchen staff in restaurant with 250-seat capacity.
- Won "BBQ" award for excellence of menu, ingredients and quality.
- Promoted to sous chef in only 6 months.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Supervised team of 12 staff members.
Certification
Certified Culinarian
BBQ Champion 1st place
BBQ Cook off contest at Le Cordon Bleu where I attend school for Culinary Arts. I made my BBQ Sauce from scratch while others use bottled, I also made a Vanilla Bean Sweet Mash to compliment my dish and the judges was amazed.
Languages
English
Timeline
Sous Chef
Aramark
12.2025 - Current
Sous Chef
IPic Theaters
06.2016 - 02.2020
Lead Cook
Boca Raton Resort & Beach Club
06.2013 - 10.2017
Banquet Chef
NFS of Broward
03.2009 - 08.2011
Dietary Cook
St John Nursing Home and Rehabilitation Center
01.2009 - 09.2013
Buffet Supervisor
Isles Casino and Racing
01.2007 - 09.2009
Lead Line Cook
Harbor Beach Resort and Spa
09.2005 - 09.2009
Pastry Chef
Golden Krust Bakery
01.2004 - 12.2006
Teacher's Assistant
Miami Job Corps Center
01.2004 - 12.2004
Associate of Science -
Associate of Arts - Hospitality Management
Le Cordon Bleu