Culinary Supervisor and Kitchen Operations Leader
Resume:
SUMMARY
SKILLS
EXPERIENCE
CHRIS
HINSON
************@*****.***
Atlanta, GA 30336
• Workstation organization
• Menu development
• Cooking methods
• Culinary techniques
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• Kitchen oversight
• Employee Development
• Staff Scheduling
• Cooking techniques
• Team Leadership
• Reliability
• Vendor negotiation
• Professionalism
• Food Preparation
• Opening and closing procedures
• Inventory Management
• Dining room management
• Food production management
• Coordinate schedules
• Cooking
• Food Safety Compliance
• Kitchen staff coordination
• Food plating and presentation
• Train employees
• Organize supplies
• Team building
• Labor cost control
• Maintain records
• High-volume dining
• Catering management
• Weekly menu preparation
• Communication Skills
• Event Planning
CULINARY SUPERVISOR 01/2024 to Current
Davidson Hospitality Bellyard Hotel - Atlanta, GA
• Developed and implemented culinary standards, recipes, and procedures.
• Monitored kitchen operations to ensure quality control of all food products.
• Assigned tasks to staff members according to their qualifications and experience. CHEF 11/2013 to 11/2018
Chef John's dockside inn - Kissimmee, FL
• Planned menus, ordered supplies and managed kitchen staff. Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
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Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
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• Trained new chefs on proper cooking techniques and menu items.
• Kept up to date with current culinary trends, as well as health and safety regulations. Maintained a clean work environment by adhering to sanitation policies and procedures.
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Developed creative ideas for special events or promotions involving food preparation or presentation.
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Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
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• Supervised team members during meal service to ensure accuracy of orders.
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Resolved customer complaints regarding food quality or service issues.
• Created weekly schedules for employees based on projected business volume. EDUCATION AND
TRAINING
• Stored foods correctly using correct storage containers and labelling systems. Organized special events such as banquets or buffets requiring complex menus or decorations.
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• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Adjusted seasonings of dishes according to customers' tastes. Documented employee performance reviews in order to assess progress towards goals set out in training plans.
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ASSISTANT RESTAURANT GENERAL MANAGER 05/2008 to 10/2016 Huddle House Restaurant - Vidalia, GA
• Assisted in the hiring process for new employees and conducted orientation sessions.
• Ensured that all customers received prompt, friendly, and courteous service.
• Developed training programs to ensure quality standards were met.
• Inventory, Cost Control, Such as Labor, Food,
• Supervised and trained staff in customer service, food handling, and safety protocols. Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
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Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
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Resolved customer complaints in a professional manner to maintain positive relationships with guests.
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• Maintained detailed records of sales transactions and daily shift reports. Analyzed financial statements to identify areas of improvement or cost savings opportunities.
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• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Assisted with kitchen preparation during peak times as needed.
• Ordered supplies from vendors as needed while staying within budget guidelines.
• Established policies for cash handling procedures to maximize security measures. Adhered to all health department regulations regarding food storage and preparation.
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Le Cordon Bleu - Washington, DC
Culinary Arts
French And European Cuisine, 08/1998
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