Tyrone Powell
Resume:
TYRONE A. POWELL
PHILADELPHIA, PA 19104
OVERVIEW
Over 14+ years of food service experience, working primarily in an institutional environment. Worked at Drexel University, which contracted with agencies such as Wood Dining Services, Aramark, Marriot, and Sodex’ho Inc., assuming titles of increasing responsibility. Familiar with both front of the house and back of the house operations regarding food service. Responsible, efficient and flexible. Reserved yet enthusiastic, proactive achiever with passion for food and commitment to producing a quality product and providing excellent customer service. Proven ability to effectively work on own initiative, as well as part of a team.
HIGHLIGHTS
• Began in hospitality industry as a waiter and then progressed to positions, such as cook’s helper, grill cook, storeroom clerk, vegetarian cook, exhibition cook, catering cook, lead cook, sous chef, and food production manager assistant.
• Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness, and resolving various issues in a timely manner.
• Proven ability to effectively handle multi-task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation, and development.
• Developed knowledge and experience in a diverse range of cuisines.
• Received awards for outstanding customer service and committed years of service.
• Initiated and developed lasting relationships with both staff and customers.
AREAS OF EFFECTIVENESS
• Inventory Control
• Kitchen Management
• Food/Supply Purchasing
• Special Events/Catering Services
• Customer Satisfaction
• Client/Vendor Relations
• Meal Preparation
• Staff Training
• Avoiding Waste
• Cost Containment
• Volume Cooking
• Food Handling and Safety Practices
PROFESSIONAL EXPERIENCE AND ACCOMPLISHMENTS
• Handled and prepared delicious quality healthy foods, serving over 4,000 meals daily and catering for parties of
1 – 400 guests.
• Ensured meals were delivered and served within stipulated time.
• Used effective cost control practices, ensuring quality food standards while still rendering profit for organization.
• Assisted in planning of catering events, including parties, business meetings, and conferences.
• Trained and monitored activities four workers assisting in preparation and serving of meals.
• Cooked food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Modified recipes to appeal to palette of particular population/audience, specifically catered groups.
• Customized dishes for vegan vegetarians.
• Prepared dough to desserts, breakfast breads, and pizza.
• Used various grills and sauté pans to prepare made-to-order international foods (Asian, Indian, Italian, Greek, and African).
EMPLOYMENT HISTORY
Sodexo Inc. Philadelphia, PA 2002-2008
Marriott/Sodexo Inc. Philadelphia, PA 1995-2002
EDUCATION AND PROFESSIONAL DEVELOPMENT
Chefs Apprenticeship Program Community College of Philadelphia Philadelphia, PA
Certificate – Jr. Member American Culinary Association
Certificate – Hotel, Restaurant, and Supervisory Management
Serv-Safe Certification
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