Summary
Overview
Work History
Education
Skills
Hobbies
Timeline
Generic

Will Allman

Pawcatuck,CT

Summary

Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. I'm a energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

18
18
years of professional experience

Work History

Pantry Supervisor

Pawcatuck Neighborhood Center
Pawcatuck, CT
08.2020 - Current
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Monitored food preparation, production and distribution for quality control.
  • Controlled food costs and managed inventory.
  • Directed activities of team of skilled kitchen workers preparing and bags of food.
  • Carried out day-day-day duties accurately and efficiently.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Performed duties in accordance with all applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Constantly completed new goals in much shorter matter of time than expected.

Line Chef

Seasons Buffet
Montville, CT
04.2019 - 03.2020
  • Complied with sanitation and nutrition regulations and safety standards.
  • Assisted head chef in preparing menu.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Monitored recipe portioning to control food costs.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Ordered new ingredients and supplies to meet expected needs.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Rotated with specialty chefs to learn pastry station and sauce preparation.
  • Kept all different stations clean by wiping down counters and mopping up liquid spills during high traffic times in kitchen.
  • Prepped daily menu items to quickly when short staffed.
  • Would also check in with VIP restaurant, and other restaurants when we were short chefs.

Chef

Solstice Senior Living
Groton, CT
06.2016 - 10.2018
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Verified compliance in preparation of menu items and customer special requests.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Hired, trained and managed kitchen staff, including developing employees, issuing disciplinary action and conducting performance reviews.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Placed orders to restock items before supplies ran out.
  • Collaborated with staff members to create meals for large banquets.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Dishwasher, Cook

Stoneridge
Mystic, CT
02.2009 - 06.2016
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
  • Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Kept work area clean, dry and free of debris to prevent incidents and accidents.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized all 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.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or pans and other items used often by kitchen staff.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
  • Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
  • Paid close attention to all instructions from supervisor to complete tasks on time.
  • Gently moved glassware, crystal and other delicate items to prevent breakage.
  • Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
  • Communicated with team members to keep operations running smoothly.
  • Oversaw incoming deliveries, including unboxing supplies, shelving stock and rotating items.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Transitioned between breakfast and lunch service.

Baker

McQuade's Marketplace
Mystic, CT
08.2006 - 02.2009
  • Complied with health and safety codes to protect staff and customers.
  • Packaged and labeled baked goods with accurate descriptions and ingredients.
  • Filled out inventory and production sheets and informed head baker of stock levels.
  • Resolved customer concerns with positive approach and constructive strategies.
  • Set heat and humidity temperatures for proof box.
  • Cut, peeled and prepped seasonal fruit for pie fillings.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Baked gluten-free, vegan and alternative diet treats based on customers' needs.
  • Established youth apprenticeship program with local schools.
  • Cleaned and maintained kitchen equipment and oven.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • 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.
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Established and maintained positive vendor relationships.
  • Recruited, hired and trained staff of hardworking associates.
  • Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.

Education

High School Diploma -

Stonington High School
Pawcatuck, CT
06.2009

Skills

  • Inventory Control
  • Task Delegation
  • Worker Training
  • Customer Service
  • Punctual
  • Positive

Hobbies

When I have the time I like to make it out to the local skate park. I've been skateboarding for as long as I can remember. I've just recently took up glassblowing and try to make it to one of the studios on the weekend.

Timeline

Pantry Supervisor

Pawcatuck Neighborhood Center
08.2020 - Current

Line Chef

Seasons Buffet
04.2019 - 03.2020

Chef

Solstice Senior Living
06.2016 - 10.2018

Dishwasher, Cook

Stoneridge
02.2009 - 06.2016

Baker

McQuade's Marketplace
08.2006 - 02.2009

High School Diploma -

Stonington High School

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Will Allman