Tamir Young - Lead Line Cook - Chicks Oyster Bar

Summary

Motivated kitchen professional with years of experience in food service and hospitality. Strong in food prep, sanitation, and teamwork, with a commitment to quality and efficiency.

Overview

15

years of professional experience

Work History

Lead Line Cook

Chicks Oyster Bar

2143 Vista Circle 23451

07.2020 - Current

Supervised kitchen operations, ensuring adherence to food safety and sanitation standards.
Trained and mentored junior cooks, enhancing team skills and efficiency.
Developed and implemented new menu items, improving customer satisfaction and dining experience.
Coordinated inventory management, optimizing ingredient usage and reducing waste.
Monitored quality of dishes served, maintaining high culinary standards consistently.
Collaborated with front-of-house staff to ensure seamless service during peak hours.
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.
Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Grilled meats and seafood to customer specifications.
Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
Prepared food items such as meats, poultry, and fish for frying purposes.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Monitored food temperatures to meet quality and safety standards.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

Cook II

Marriott Waterside

10.2019 - 07.2020

- Prepared meals in high-volume kitchen
- Maintained sanitation and organization
- Assisted with inventory and storage
- Ensured guest satisfaction

Maintenance Engineering

Norfolk Naval Station

06.2019 - 09.2019

- Maintained grounds and equipment
- Followed safety procedures

Banquet Cook

Hilton Hotel

08.2018 - 07.2019

- Prepared banquet meals
- Maintained food safety standards

Prep Cook

Maggiano’s

04.2011 - 03.2018

- Assisted kitchen operations
- Followed sanitation guidelines

Banquet Representative

Food Service Temp Agency

01.2013 - 11.2013

- Assisted with events and guest service

Education

High School Diploma - Culinary Art School

Germantown High School

Penn, PA

06.2008

Skills

Utilized extensive food safety knowledge to maintain high standards of hygiene and sanitation
Oversaw training sessions on advanced grilling techniques to elevate team performance Coordinated with culinary staff to implement best practices in grilling Fostered a collaborative environment to share innovative grilling methods
Oversaw food assembly operations to ensure timely and accurate distribution Coordinated with team members to uphold quality control measures throughout the assembly process Implemented improvements to streamline food preparation workflows
Led menu development initiatives to enhance customer satisfaction and engagement Oversaw planning processes to align offerings with seasonal trends and nutritional guidelines Coordinated with suppliers to source high-quality ingredients for menu execution
Directed training management initiatives to ensure effective onboarding and continuous learning
Oversaw quality control processes to enhance product reliability and compliance Led initiatives to streamline inspection procedures and reduce error rates Collaborated with cross-functional teams to foster a culture of quality excellence
Established and maintained sanitation practices to promote a safe and hygienic environment
Oversaw food presentation strategies to elevate guest experiences Coordinated with culinary teams to design visually appealing dishes Managed presentation logistics to ensure timely service and quality standards
Developed and executed spoilage prevention protocols to maintain inventory integrity and optimize resource utilization
Implemented inventory control measures to enhance operational efficiency
Utilized knife skills to enhance culinary presentation and ensure precise ingredient cutting

Executed cost reduction initiatives to enhance financial efficiency
Applied culinary expertise to enhance dining experiences and ensure customer satisfaction
Oversaw the arrangement and presentation of plates to enhance guest experience Collaborated with culinary staff to ensure visual appeal of dishes Managed inventory of presentation materials to optimize efficiency
Oversaw inventory management processes to optimize stock levels and ordering efficiency Coordinated with suppliers to streamline procurement and ensure timely delivery of products Implemented best practices for inventory organization to enhance operational effectiveness
Implemented systematic workstation organization to support productivity and workflow
Utilized effective memorization strategies to retain and recall diverse recipes for culinary applications
Implemented recipe execution processes to maintain culinary standards and enhance customer satisfaction
Exhibited strong enthusiasm and determination to excel in all tasks
Directed line management activities to optimize team performance and achieve operational goals
Configured kitchen stations to support food preparation and service operations
Managed back of house operations to support overall restaurant efficiency and customer satisfaction

Timeline