Yvette Cuyler
Oswego,NY
Summary
Dynamic food service worker with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 5+ years of related experience.
Hard-working lead cook bringing detail-oriented approach to food preparation and handling. Keeps kitchen areas well-stocked and organized for maximum productivity. Team-oriented and reliable with excellent communication and problem-solving strengths.
Adaptable Manager offering 1 and a half years of experience coordinating operations to achieve set organizational goals. Communicative team leader with expertise in schedule building, inventory management and loss prevention. Proficient in Microsoft and Matrix care. Committed to creating, maintaining and developing outstanding team and achieving company goals through innovation and leadership.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
Colloca Estate Winery
Sterling, NY
08.2022 - Current
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Monitored meals served for temperature and visual appeal.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Prepared dishes for catering events or during high-volume shifts.
- Checked supply levels and replenished items as needed for dining and catering functions.
- Monitored temperatures to maintain proper food safety conditions throughout duration of catered events.
- Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Checked quality of food products to meet high standards.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Used such cooking processes as charbroiling, sautéing, braising, roasting, Smoking and par cooking to create delicious dishes.
- Prepared meals with up to 7 courses for events with 250+ guests.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Executed proper techniques when preparing menu item ingredients.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Customized items for seasonal offerings, special events and personal requests.
- Supervised preparation and presentation of desserts for catered events.
- Made Desserts such as cakes, frozen treats and pastries for special events including weddings bridal shower baby showers and restaurant.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Followed recipes to create cake, cookies and pastries
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Assisted with plating and serving desserts.
- Baked gluten-free and Vegan goods with ingredient limitations to meet dietary restrictions.
- Prepared special order holiday dishes and party platters.
- Tempered chocolate to fabricate shiny, durable and delicious candies and toppings.
- Supported head chef by producing pastry dough and fillings.
- Aided with custom cake creation and decoration.
- Crafted pizzas using proper amount of dough and quantities of toppings according to specifications.
- Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
- Created from-scratch pizza dough in large quantities following authentic Italian recipe.
- Supervised kitchen staff and applied positive reinforcement, promoting pleasant working environment.
- Operated large-volume cooking equipment to grill, bake and fry food items quickly for customers.
- Complied with safety and sanitation guidelines to maintain health and well-being of customers and other staff.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Shared information with customers about pizza preparation methods, ingredients and menu items.
- Used manual or electric appliances to clean, peel, slice and trim foods.
- Unpacked delivered product to place food items and ingredients in designated space in restaurant.
Deli/Food Service Worker
Price Chopper Golub
Oswego, NY
12.2021 - Current
- Followed staff performance and service standards to deliver consistent and positive customer experiences.
- Gathered ingredients and cleaned and cut food items to prep recipes.
- Received food orders from individuals and explained offerings.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Followed recipes and customer requests to prepare meals.
- Washed, peeled and seeded fruits and vegetables.
- Complied with company service standards and adhered to inventory and cash control procedures.
- Set up, restocked and cleaned dining areas.
- Prevented spoilage and cross-contamination by storing food in designated containers and storage areas.
- Mopped floors and cleaned walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.
- Created food items following substitutions for dietary needs, food allergies and preferences.
- Maintained professional demeanor during interactions with customers and co-workers.
- Operated cash register to process cash, check and credit card transactions.
- Used kitchen equipment and utensils to create dishes from ingredients.
- Followed food safety regulations pertaining to sanitation, food handling and storage.
- Cleaned and sanitized work areas, equipment, utensils, dishes and silverware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated kitchen tools safely and used great knife skills to quickly prepare ingredients.
- Processed incoming deliveries, rotated stock and put away new items in correct locations.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Wiped down counters with sanitizing spray to avoid contamination and foodborne illnesses.
- Kept stations stocked and ready for use to maximize productivity.
- Restocked and rotated food products using first-in, first-out method.
- Handled waste management duties by properly and safely disposing of all trash at end of shift.
- Checked temperatures for food items during cooking, holding and serving.
- Sanitized all cutting boards and surfaces at beginning of shift to avoid cross-contamination.
- Monitored freshness and condition of prepared foods by checking expiration dates and heat lamp temperatures.
- Cooked multiple orders simultaneously during busy periods.
- Opened facility daily and prepared areas for service.
- Exercised organizational leadership practices and communicated business vision to achieve sales goals.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Improved performance of team members resulting in high-quality meals produced daily.
Food Service Manager
Sodexo USA
Oswego, NY
05.2020 - 09.2021
- Adhered to all company food, safety, quality and sanitation policies.
- Responded to customer concerns efficiently, accurately and with detailed information.
- Ordered food products, kitchen equipment and food service supplies.
- Supervised staff preparing and serving 3 meals per day.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Efficiently resolved problems or concerns to the satisfaction of all involved parties.
- Performed kitchen walk-throughs to gauge timeliness and excellent service quality.
- Minimized loss and misuse of equipment through proper kitchen supervision and staff training.
- Worked closely with General Manager, Food service managers, dietitians and cooks to determine menu plans for seasonal menus, and special events or occasions.
- Trained employees on additional job positions to maintain coverage of roles at all times.
- Assigned tasks to staff to fit skill levels and maximize team performance.
- Collaborated with staff to maximize resident satisfaction and improve in all around service.
- Created ordering and inventory guides for receiving merchandise, pricing and stocking to maintain appropriate product levels on shelves.
- Restocked office supplies and troubleshot problems with equipment to keep operations on-track.
- Maintain records through timely updates to employee and other important files.
- Freed up management for more important business by personally handling basic responses to email.
- Facilitated communication between managers and employees by writing professional internal correspondence.
- Delegated daily tasks to team members to optimize group productivity.
- Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
- Planned and prepared workflow schedules for 60+ team members.
- Managed scheduling needs, facilitating adequate coverage to meet demand.
- Evaluated employee performance and cultivating improvement initiatives.
- Worked with microsoft programs to create menus, and schedules.
- Worked with matrix care/meal tracker creating menus, changing diet order and adding new admitted residents .
- Input schedules into Kronos.
Cook Supervisor
Saint Luke Health Services
Oswego, NY
06.2018 - 05.2020
- Trained kitchen workers on culinary techniques.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Interacted with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw food preparation, production and presentation according to quality standards.
- Supervised team of 20 employees in health care establishment, maintaining positive and productive atmosphere to enhance employee experience.
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Planned and managed menus for weekly offerings and special events.
Wait Staff Member
Saint Luke Health Services
Oswego, NY
07.2015 - 06.2018
- Cleared table and bussed dishes to allow for quick setups.
- Discussed dining menu information to aid in decision process for senior residents.
- Set up dining room to meet hospitality and service standards.
- Answered guest questions regarding menu, food and beverage preparation, recipe ingredients and allergens.
- Implemented sanitary food handling, holding and service protocols.
- Satisfied customers by topping off drinks and anticipating condiments, napkins and other needs.
- Prepared salads, appetizers and garnishes to assist kitchen staff.
- Arranged place settings with fresh tablecloths, tableware and flowers to create appealing tables.
- Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
- Provided exceptional service to high volume of daily customers.
- Collaborated with host, bus person and cook to serve up food and beverage options.
Education
Oswego High School
Oswego, NYSkills
- Purchasing
- Staff leadership
- Training
- Conflict resolution
- People skills
- Problem resolution
- Training & Development
- Flexible
- Team management
- Critical thinking
- Portioning understanding
- Troubleshooting
- Microsoft Office
- Multitasking
- PPE use
- Reliable and trustworthy
- Customer service
- ServSafe certified
- Cutting and slicing techniques
- High volume production capability
- Cleaning and organization
- Team-oriented
- Foodservice sanitation
- Food preparation
References
- Jennifer Mays - Oswego Expeditions kayaks and SUP outfitter & guides. (315)-312-0034
- John Tombolillo - Sodexo General Manager through Saint Luke Health Services Oswego (315)-593-4052
- Sara Donaldson - Deli/food Service Manager at Price Chopper Oswego (607)-222-4966
- Jill Gardiner - Deli/Food Service Assistant Manager at Price Chopper Oswego. (315)-529-6665
- Monica Canale - Colloca Estate Winery lead manager. (315) 591-5067
- Diana Hollier - Colloca Estate Winery lead chef (315) 297-1581
Timeline
Executive Sous Chef
Colloca Estate Winery
08.2022 - Current
Deli/Food Service Worker
Price Chopper Golub
12.2021 - Current
Food Service Manager
Sodexo USA
05.2020 - 09.2021
Cook Supervisor
Saint Luke Health Services
06.2018 - 05.2020
Wait Staff Member
Saint Luke Health Services
07.2015 - 06.2018
Oswego High School