Vernon Harris
Houston,Texas
Summary
Dynamic culinary professional with extensive experience at L’auberge Du Lac Casino, excelling in food preparation and quality control. Highly motivated and detail-oriented, I successfully trained kitchen staff and optimized processes, enhancing customer satisfaction through innovative menu items and strict adherence to food safety regulations. Committed to fostering a collaborative team environment.
Overview
18
18
years of professional experience
Work History
Line Cook
Park Creek Independant Living
Cypress, TX
06.2024 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
Spring Cypress Assisted Living
Cypress, TX
10.2020 - 06.2024
Chef
L’auberge Du Lac Casino
Lake Charles, LA
05.2007 - 08.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Education
N/A - General Studies
University of Wisconsin, Milwaukee
Milwaukee, WISkills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Food safety knowledge
- Food preparation
- Team coordination
- Food safety
- Kitchen sanitization
- Knife skills
- Following cooking methods
- Quality control
- Grilling techniques
- Ingredient preparation
- Meat cutting
- Frying techniques
- Food presentation
Accomplishments
2015 Employee of the year innovation award winner
Timeline
Line Cook
Park Creek Independant Living
06.2024 - Current
Line Cook
Spring Cypress Assisted Living
10.2020 - 06.2024
Chef
L’auberge Du Lac Casino
05.2007 - 08.2020
N/A - General Studies
University of Wisconsin, Milwaukee