CARLTON MILLER

ad24d2@r.postjobfree.com 410-***-**** Baltimore, MD 21215

Summary

Creative Chef with specialty Jamaican, Caribbean and American cuisine. Experience includes 24 years in high-volume, successful restaurants. Manages fast-paced kitchens while remaining poised and calm. Skills

• Menu Planning

• Equipment Inspection and Maintenance

• Vendor Relationships

• Quality Assurance

• Team Leadership

• Culinary Trends

• Special Events and Catering

Experience

Island Quizine Randallstown, MD

Sous Chef /Catering Chef

10/2012 - Current

• Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.

• Trained kitchen workers on culinary techniques.

• Supervised kitchen food preparation in demanding, high-volume environments.

• Performed as head chef to maintain team productivity and restaurant quality.

• Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.

• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.

Squadz Bar & Grill Brooklyn, NY

Sous Chef

01/2009 - 01/2012

• Trained kitchen workers on culinary techniques.

• Supervised kitchen food preparation in demanding, high-volume environments.

• Performed as head chef to maintain team productivity and restaurant quality.

• Plated food according to restaurant artistic guidelines to promote attractive presentation.

• Assessed inventory levels and placed orders to replenish goods before supplies depleted.

• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.

• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.

Negril Restaurant Brooklyn, NY

Chef

01/2005 - 01/2009

• Trained kitchen workers on culinary techniques.

• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

• Collaborated productively and professionally with colleagues representing widely diverse points of view.

• Developed nutritious menus and ordered variety of healthy food to change up menu offerings.

• Assessed inventory levels and placed orders to replenish goods before supplies depleted.

• Prepared and served meals.

Ribcage Bar & Grill Jamaica, W.I.

Chef

01/1999 - 01/2004

• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food

• Trained kitchen workers on culinary techniques.

• Monitored quality, presentation and quantities of plated food across line.

• Managed kitchen staff team and assigned various stages of food production.

• Prepared various local and seasonal specialties for boutique restaurant.

• Liaised closely with kitchen and front-of-house personnel.

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• Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.

Cargo Ship . Jamaica, W.I.

Head Chef

01/1998 - 01/1999

• Managed kitchen staff team and assigned various stages of food production.

• Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.

• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

• Monitored meals served for temperature and visual appeal.

• Supervise 20 BOH staff members and delivered mentorship to strengthen kitchen skills.

• Focused on customer satisfaction, creating delicious cuisine to impress diners.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

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