Food Safety Inventory Control
Resume:
TYREQUE SHAMAR LAYNE
Brooklyn, New York
PROFESSIONAL SUMMARY
Military Veteran with a strong culinary background, skilled in food prep, safety, and efficiency. Experienced in military kitchen operations, menu planning, and team leadership. Proficient in managing supplies, equipment, and large-scale meal production under pressure. Strong in food safety, inventory control, and maintaining structured workflows.
EDUCATION
Institute of Culinary Education - New York, NY February 2025 - Ongoing Culinary Arts Certificate
● Trained in classical and modern cooking techniques, including French, Italian, and global cuisines
● Gained hands-on experience in knife skills, butchery, sauce work, and advanced plating techniques
● Completed intensive modules on kitchen operations, ingredient sourcing, and seasonal menu planning
● Studied food safety (ServSafe certified), kitchen sanitation, and proper handling procedures
● Participated in chef-led demonstrations and critiques to refine skills and creativity
● Built foundational knowledge of food cost, kitchen management, and front-of-house coordination PROFESSIONAL EXPERIENCE
Starbucks - New York, NY October 2023 - February 2025 Barista
● Maintained speed, accuracy, and cleanliness under pressure during peak service hours
● Followed strict food and beverage preparation standards to ensure quality and consistency across all orders
● Managed inventory and restocking of food and beverage items, minimizing waste and maintaining par levels
● Supported opening and closing duties, including cleaning, prep, and organizing the workspace
● Trained new team members on procedures, safety protocols, and service standards
● Developed strong multitasking and time management skills through daily hands-on experience United States Army - Various Locations March 2021 - August 2022 Culinary Specialist
● Prepared high-volume, high-quality meals in fast-paced environments while maintaining fine-dining standards under pressure
● Led kitchen teams, delegated tasks, and ensured consistent execution of complex menus and plating standards
● Maintained strict food safety, cleanliness, and sanitation protocols in line with health department and ServSafe guidelines
● Managed food inventory, ordering, and cost control with a focus on minimizing waste and maximizing efficiency
● Adapted recipes and menus based on available ingredients, dietary needs, and special requests
● Supported large-scale, high-profile dining events with attention to detail, presentation, and guest satisfaction
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