Managed Inventory Lead Cook
Resume:
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Ramon Bryant
© Incianapolis, IN 46254 &2 217-4 A ramonbryant67 @ gma
© Bold Pr
PROFESSIONAL © FA orker ready o learn and contrbute to team success
SUMMARY ted employee known for punctuality, pursuing employment options where
and positive atitude will make a diference
“raining Man Equipmen
1d preparation ‘maintenan:
WORK HISTORY ©) LEAD COOK y2021 fo CURRENT
Independent Village Indianapolis, IN
1 Managed inventory levels effectively, cesuting in reduced food waste and
cost savings forthe establishment
Planned and directed high-volume food preparation in tast-pa
‘Trained kitchen stato perform various preparation tasks under pressure
cook cuRRENT
Marquette Manor Indianapolis, IN
+ Prepared dishes in fast-paced environment working with teammates
‘maintain high customer satisfaction rate
+ Interacted with waist regarding sp
allergies and gluten intolerance.
cher
Willow Lake Place Indianapolis, IN
Inetructed cooks and other workers in preparation, c
presentation of food
Trained kitchen workers on culinary techniques.
Managed kitchen staff team and assigned var
production
Inepected freezers and rtrigeratrs prior toe
temperature levels and vetty proper fun
cher
Oasis 56th Street, The Georgetown.
Placed orders to restock tems betore eupplies ran out
Trained kitchen sat to perform various preparation tasks un
Reduced food waste with strategic menu planning and inventory cont
lventoried food, ingredient, and supply so are and plan vendor
Prepared meals rom scratch using authentic, popular recipes to generate
repeat busine
Cultivated postive work cuture among Kitchen staf through open
‘communication ines and mutual respect within the team,
Successfully met dietary requirements for diverse centele by provi
customized meal options upon request.
sous CHEF
Eskenazi Hospital Indianapolis,
Managed inventory levels effectively, suing in reduced food
cost savings forthe establishment
ASSISTANT MANAGER, CORPORATE TRAINER (062001 o 08/2021
Ocharleys Indianapolis IN
+ Contributed to successtul shi management by helping with inventory and
food ordering a8 well as team scheduling and work assignments
Leg, rained and developed culinary to meet and exceed
restaurant standards
Managed and coached direct reports, supervising cooks and support sal!
across diferent shits
Trained employees on cooking techniques, salty standards and
performance strategies.
Received, organized and rotated pap 4 ingred
EDUCATION ) vy Tech Community College of Indiana, Indianapolis, IN
High Schoo! Diploma
Crispus Attucks Medical Magnet High School, Indianapolis, IN
g
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