WAYNE BAKER

Solution-driven, self-motivated, and seasoned professional with many years of broad-spectrum experience in supporting, planning, analytical problem solving, directing operations and other business affairs. Adept at combining strong background in food quality assurance service, food preparation, operational procedures, vendor and customer management, and budgetary activities. Multi-tasking individual with the ability to handle high-pressure environment efficiently without compensating the quality of work. Making critical decisions to effectively execute dining facility mission priorities within an active war zone.

• FOOD SERVICE SPECIALIST SR., FLUOR GOVERNMENT GROUP, AFGHANISTAN, 10/01/18, PRESENT, Reports directly to the Food Service Supervisor. Prepare complex menu items according to recipes with no supervision., Lead and supervise a team of food service specialists and food service workers who are responsible for preparing dining area, serving lines, counters, stands and special dining events in accordance with the General Supervisory Duties and Responsibilities., Assist with the development of SOPs for all kitchens, serving, and dining facility operations. Prepares the production schedules and all forms used in the operation of the dining facility. Inspects the serving line to ensure all items are available and pleasantly presented. Conduct studies of diner preference and acceptance of different types of food., Supervises employee personal hygiene practices; ensure sanitary storage, preparation, transport, and serving of food. Maintains clean and sanitary food service facility, equipment and utensils., Develops, implements, and supervises all the OJT of assigned food service personnel. Ensure that all food service personnel trained in the principles of food service sanitation as outlined in TriService Food Code., Monitor all disposable items of responsibility to ensure proper levels are maintained for continuous DFAC operations. Provide any shortages to the Food Service Supervisor., Assure compliance with all Fluor Policies and Procedures and the DFAC PWS, DTG to include but not limited to: Technical Bulletin Medical (TB MED) 530, The Army Food Program (AR) 30-22, Department of Army Pamphlet (DA PAM) 30-22, Twenty-one (21) or Twenty-Eight (28) Day Continuity of Operations (CONOPS) Menu, Technical Manual (TM) 10-412 Armed Forces Recipe Cards.
• FOOD SERVICE SPECIALIST, FLUOR GOVERNMENT GROUP, AFGHANISTAN, 03/01/10, 10/01/18, Prepare complex menu items according to recipes with no supervision., Capable of baking, frying, braising, simmering, steaming food items., Provide direct 'hand on' operational oversight., Training and supervision for assigned shift in the Dining Facility., Assist the DFAC Supervisor in scheduling R&Rs to ensure proper staffing is being maintained at all times., Assures adherence to Food Production/Service/Sanitation Standards., Conduct a 'Cook Mount' Inspection prior to the start of each shift, sautéing as prescribed by recipes., Coordinate and support Special Events staged in facility., Assures temperatures are properly maintained; that hot food is served hot above 140 degrees and cold food is served cold below 40 degrees., Check all food production equipment for safe and proper operation. Report and follow up on equipment requiring maintenance or replacement., Review/validate or prepare as assigned, all Production Records daily., Assure all personnel have been trained before operating kitchen equipment., Assure appropriate and required levels of approval are obtained for all actions., Must 'Taste Test' all prepared menu items before service.
• FOOD SERVICE SPECIALIST, KELLOGG BROWN & ROOT, AFGHANISTAN, 09/01/09, 03/01/10, Monitor sanitation practices to ensure that employees follow standards and regulations., Check the quality of raw or cooked food products to ensure that standards are met., Check quality of foods or supplies., Estimate amounts and costs of required supplies, such as food and ingredients., Estimate supplies, ingredients, or staff requirements for food preparation activities., Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food., Train food preparation or food service personnel., Supervise or coordinate activities of cooks or workers engaged in food preparation., Coordinate activities of food service staff., Inspect supplies, equipment, or work areas to ensure conformance to established standards., Inspect facilities, equipment or supplies to ensure conformance to standards., Order or requisition food or other supplies needed to ensure efficient operation., Order materials, supplies, or equipment., Prepare complex menu items according to recipes with no supervision., Capable of baking, frying, braising, simmering, steaming food items.
• HEAD COOK (KITCHEN MANAGER), CHILI PEPPERS RESTAURANT, MALVERN, ARKANSAS, 01/01/02, 09/01/09, Controlling and directing the food preparation process and any other relative activities., Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings., Approving and 'polishing' dishes before they reach the customer., Plan orders of equipment or ingredients according to identified shortages., Arrange for repairs when necessary., Remedy any problems or defects., Be fully in charge of hiring, managing and training kitchen staff., Oversee the work of subordinates., Estimate staff's workload and compensations., Maintain records of payroll and attendance., Comply with nutrition and sanitation regulations and safety standards.
• HEAD COOK (KITCHEN MANAGER), LITTLE B'S MEXICAN RESTAURANT, HOPE, ARKANSAS, 03/01/96, 09/01/00, Supervise and coordinate activities of cooks and other food preparation workers., Develop recipes and determine how to present dishes., Plan menus and ensure the quality of meals., Inspect supplies, equipment, and work areas for cleanliness and functionality., Hire, train, and supervise cooks and other food preparation workers., Order and maintain an inventory of food and supplies., Monitor sanitation practices and follow kitchen safety standards.
• HEAD COOK (KITCHEN MANAGER), WESTERN SIZZLER, HOPE, ARKANSAS, 09/01/94, 09/01/99, Monitor sanitation practices to ensure that employees follow standards and regulations., Check the quality of raw or cooked food products to ensure that standards are met., Check quality of foods or supplies., Estimate amounts and costs of required supplies, such as food and ingredients., Estimate supplies, ingredients, or staff requirements for food preparation activities., Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food., Train food preparation or food service personnel., Supervise or coordinate activities of cooks or workers engaged in food preparation., Coordinate activities of food service staff., Inspect supplies, equipment, or work areas to ensure conformance to established standards., Inspect facilities, equipment or supplies to ensure conformance to standards., Order or requisition food or other supplies needed to ensure efficient operation., Order materials, supplies, or equipment.