Tommie James

Production Chef - Olive Garden Italian Restaurant

Gulfport, MS

adxyvd@r.postjobfree.com

+1-228-***-****

Work Experience

Production Chef

Olive Garden Italian Restaurant - D'Iberville, MS

October 2010 to Present

Daily preparation of all Soups and Sauces made from scratch daily. Maintaining the Soups for freshness, hot and quality at 165 fahrenheit. Filling out a coolant and fire chart hourly. Changing out sanitizer bucket solution frequently, every 2 to 4 hours or as needed. Staying neat clean and organize. Always F.T.R. " follow the recipe" Etc

Director of Food & Beverage

Holiday Inn - Gulfport, MS

October 2014 to March 2018

Kitchen Production: Making schedules, overseeing product consistency, watching labor according to business. Monthly inventory, ordering of all product food, produce, Liquor, Wine and beer etc... Monitoring waste running a 33 percent food cost and a 30 percent bar cost, never exceeding my monthly budget. Making preparation on all banquet menus, as-well as permanent menus for the restaurant. Also trained or retrain associates to proper guidelines to achieve higher standards. Enforcing company policies, disciplinary action, hiring and termination of all associate BOH & FOH. I also respond forthwith to guest issues or concerns, present or non present doing table walk-ups or follow- up phone calls.

Lead Cook

IP Casino & Resort - Biloxi, MS

February 2005 to October 2010

Lead Cook: Hand cut steaks daily, Filet Mignon, Ribeye, New York Strips etc... Overseeing that product is being cooked and cooled properly. I prepared the five mother sauces daily. I cooked too order all proteins in boiler oven 300 plus guest. I worked saute, desserts and the garmache area. I've made position charts for my associates done paperwork disciplinary action, weekly inventory also worked in different departments if needed. Trained all new associates, watched for theft and waste on food. I worked expo line critically looking at every plate individually before going into the servers hand. Education

High school or equivalent

Skills

• Culinary Arts, ServSafe, Train The Trainer (10+ years)

• Cuisine (10+ years)

• Saute (10+ years)

• Italian (10+ years)

• Culinary (10+ years)

• Boiler (10+ years)

• Catering (10+ years)

• Kitchen Management Experience (5 years)

• POS (10+ years)

• Restaurant Experience (10+ years)

• Kitchen Experience (10+ years)

• Serving Experience (10+ years)

• Banquet Experience

• Food Safety

• Food Production

• Profit & Loss (10+ years)

• Restaurant Management

• Menu Planning (10+ years)

• Time Management

• Food Preparation

• Supervising Experience

• Inventory Control

• Microsoft Office

• Bartending

Certifications and Licenses

ServSafe

Additional Information

Skills

Culinary Art

Serv Safe

Train The Trainer