Assistant Manager General
Resume:
*************.**@*****.***
Oklahoma City, United 94084
Skills
Occupational licenses and certifications
Product quality and monitored food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Monitored compliance with health and fire regulations regarding food preparation and serving, and dining facilities.
Working Chef, N.C.L. America, Honolulu, HI
I worked in the largest of the 10 restaurants onboard the ship. Served on the average of 18,800 meals per week. It was an all buffet style restaurant, with actually 3 restaurants in one.
Banquets and Catering
Food Preparation Techniques
Waste Control
Budgeting and Cost Control
Food and Beverage Pairing
Education And Training
05/1980
Law Enforcement Certification:
Law Enforcement
Texas A&M University
College Station, TX
05/1975
High School Diploma:
Putman City West High School
Oklahoma City, OK
Some College (No Degree):
Hotel, Motel, And Restaurant Management
Oklahoma State University
Stillwater, OK
Randy Lawson
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Well-rounded Chef offering 28 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Punctual Chef experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with 28 years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques. Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Talented Chef with 28 years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.
Experience
HAP Alaska-Yukon/West Mark Fairbanks - Excutive Chef
Fairbanks, AK
10/2021 - 08/2022
Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Monitored quality, presentation and quantities of plated food across line.
Trained kitchen workers on culinary techniques.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
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.
Established controls to alleviate supply and food waste.
Assigned specific duties to employees to maintain productive operation of kitchen and food service.
Exercised portion control for items served, eliminating waste.
Selected and developed recipes and planned menus, driving consistent food quality and production.
Collaborated with restaurant management to align kitchen operations with goals of establishment.
Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Managed kitchen staff team and assigned tasks for various stages of food production.
Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures
Thhis was an all encompassing position.
OKC Zoo/Lancer Hospitality, Inc. - Executive Catering Chef
Oklahoma City, OK
08/2019 - 09/2021
Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
Developed catering menus to exceed client expectations yet meet tight budgets.
Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
Placed orders for food and supplies needed for proper set up and preparation.
Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
We held functions from 25 ppl to 4,000 ppl somtimes 7 in one day.
The Urban Taco Shop, LLC - General Manager/Catering Manager
Oklahoma City, Ok.
I managed the day to day operations of the restaurant
I also managed and cooked foods for the daily caterings and delivered most caterings.
Guckenheimer, Inc - Executive Cook
Oklahoma City, OK
Directed kitchen activities
Directed preparation, seasoning, cooking
Kept records and accounts
Checked quality of raw food products
Checked quality of cooked foods
Monitored sanitation procedures and kitchen cleanliness to ensure standards and legal regulations were met
Assisted in providing a safe kitchen environment.
O&M Restaurant Group, Inc - Assistant Manager
Oklahoma City, OK
I was a shift manager at one of the 10 stores that O&M Restaurant Group owns
I was in charge of daily shifts and assisting the General Manager in the daily operation of the store
I was also a crew trainer and did various maintenance functions as needed
I also assisted other stores on occasions when they needed some training and maintenance.
Rottinghouse/Subway - General Manager
Oklahoma City, OK
10/2006 - 04/2010
I also worked shifts as needed
My emphasis was in quality control, inventory control and loss prevention and sanitation.
Swadley's BBQ & Catering Co - Assistant General Manager/Executive Chef
Moore, OK
01/2012 - 02/2018
Assisted with the day-to-day operations of the restaurant
Also assisted with the entire catering operations and disaster relief operations
We worked in several Southern states, including the last three major weather disasters.
Raspberries-n-Creme - Bakery/Catering Manager
Oklahoma City, OK
09/2018 - 05/2019
I was in charge of all bakery and catering operations for a multi unit restaurant
Scheduled and received food and beverage deliveries, checking delivery contents to verify
N.C.L./Hawaii - Chef De Cuisine
Honolulu, HI
03/2005 - 05/2006
Worked closely with other chefs and cooks and provided hands-on training and teaching.
Tracked kitchen's inventory and ordered new food and supplies when needed.
Tasted and modified recipes for [Type] menu at [Type] establishment.
Managed all kitchen employees, including bussers, dishwashers and waitstaff.
Accomplishments
United States Army
Veteran Discharge: Honorable
Inventory Management, Loss Prevention, Management, Quality Control
Certificate: SERV safe Certification Instructor/Proctor, National Restaurant Association, 2014; Oklahoma
Jan
2006 – July 2006
May 1975 - Oct
1975
.
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