Tyrrell Hutchins
Redford,United States
Summary
Coordinated Line Chef with fortes in food inventory management and kitchen sanitation and cleanliness. Experienced working at grill, fryer, dessert station and garnish station. Dedicated and ambitious to handle demands of busy kitchen. Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 10 years of experience in busy, high-end restaurant environments. Reliable Line Chef with exceptional food handling and cooking knowledge. Skills include food preparation, garnishing, and serving. Follows recipes and directions from head chef.
Overview
5
5
years of professional experience
Work History
Line Chef
Hyde Park Prime Steakhouse
Liviona , MI
09.2020 - 10.2021
- Restocked food items throughout shift to provide the head chef with proper ingredients for dishes.
- Operated fryer and cooked meats on the grill.
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Measured high demand spices and commonly used ingredients for three stations
Head Line Cook
Flemings Steakhouse
Liviona , MI
07.2020 - 09.2020
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Grilled meats and seafood to customer specifications.
Sous Chef
P.F. Chang's Bistro
Huntsville, AL
09.2016 - 12.2017
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Reduced food costs 25% by using seasonal ingredients, setting standards for portion size, and minimizing waste
Line Cook
Buffalo Wild Wings
Huntsville, AL
02.2013 - 06.2015
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Prepared average of 300 orders each shift.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Bachelor of Arts - Communications
Alabama A & M University
Normal, AL05.2019
Skills
- Supply Ordering
- Coordinating Kitchen Staff
- Purchasing Equipment
- Creative Thinking
- Cooking Technique Demonstrations
- Recordkeeping and Documentation
- Quality Assessment
- Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Team Leadership
- Menu Planning
- Current in Culinary Trends
Timeline
Line Chef
Hyde Park Prime Steakhouse
09.2020 - 10.2021
Head Line Cook
Flemings Steakhouse
07.2020 - 09.2020
Sous Chef
P.F. Chang's Bistro
09.2016 - 12.2017
Line Cook
Buffalo Wild Wings
02.2013 - 06.2015
Bachelor of Arts - Communications
Alabama A & M University
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