Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Leon Coleman

Laurel

Summary

I'm a young chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Crooked Crab Brewing Company
09.2022 - Current
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.

Lead Line Cook

Ruth Chris Steakhouse
10.2019 - 08.2022
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.

Line Cook

Belle Haven Country Club
10.2021 - 06.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.

Line Cook

Disney World
12.2019 - 03.2020
  • Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
  • Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
  • Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
  • Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
  • Contributed to cost control measures through careful portioning of ingredients and preventing unnecessary waste.

Education

Associate of Applied Science - Culinary Arts

ECPI University
Virginia Beach, VA
10.2019

Skills

  • Multitasking and Organization
  • Customer Service
  • Food Safety
  • Inventory Management
  • Staff Supervision
  • Staff Training and Development
  • Waste Reduction
  • Ordering Supplies
  • Vendor Relations
  • Recipes and menu planning

Certification

ServSafe Manager Certification - 2020

ServSafe Food Handler - 2023

FOG Disposal - 2019

ServSafe Alcohol - 2020

Timeline

Kitchen Manager

Crooked Crab Brewing Company
09.2022 - Current

Line Cook

Belle Haven Country Club
10.2021 - 06.2022

Line Cook

Disney World
12.2019 - 03.2020

Lead Line Cook

Ruth Chris Steakhouse
10.2019 - 08.2022

Associate of Applied Science - Culinary Arts

ECPI University

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Leon Coleman