Dining Services Kitchen Equipment

LYNN CHAVIS

Houston, TX ***** 832-***-**** ********@*****.***

Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven communication and culinary skills. Recipes and menu planning

Sanitation guidelines

Performance assessments

Kitchen equipment operation and maintenance

Signature Dish Creation

Forecasting and Planning

Food Plating and Presentation

Budgeting and Cost Control

Team Leadership

Food Spoilage Prevention

Effective communications

Problem-solving

Made-to-order meals

Steady food flows

Employee training and development

Food inventories

Director of Dining Services, 09/2023 - Current

Spring Cypress Senior Living – Cypress, TX

Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.

Streamlined operations for increased efficiency by optimizing staff schedules and task assignments. Boosted customer satisfaction ratings by consistently delivering high-quality food and service. Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.

Managed budget effectively, reducing unnecessary expenses while maintaining quality standards. Director of Dining Services, 04/2022 - 09/2023

The Village Of Meyerland – Houston, TX

Verified prepared food met standards for quality and quantity before serving to customers. Oversaw food preparation and monitored safety protocols. Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Motivated staff to perform at peak efficiency and quality. PROFESSIONAL SUMMARY

SKILLS

WORK HISTORY

Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards. Trained staff on proper cooking procedures as well as safety regulations and productivity strategies. Strengthened controls to minimize waste and reduce costs. Executive Chef, 02/2019 - 11/2021

Cypress Woods Living – Cypress, TX

Verified compliance in preparation of menu items and customer special requests. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Developed kitchen staff through training, disciplinary action and performance reviews. Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Planned promotional menu additions based on seasonal pricing and product availability. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Handled and stored food to eliminate illness and prevent cross-contamination. Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Collaborated with staff members to create meals for large banquets. Sous Chef, 01/2015 - 06/2018

Paradise Springs

Acted as head chef when required to maintain continuity of service and quality. Established and updated staff schedules and assignments to optimize coverage of peak times. Collaborated with staff members to create meals for large banquets. Monitored and controlled overhead and production costs with responsibility for profit and loss. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. Trained and managed kitchen personnel and supervised all related culinary activity. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Cook III, 03/1997 - 05/2014

St. Luke's Hospital

Ordered and received products and supplies to stock kitchen areas. Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation. Maintained well-stocked stations with supplies and spices for maximum productivity. Managed kitchen staff, supervised preparation of foods,and explained steps for readying specialty items. Created identical dishes numerous times daily with consistent care, attention to detail and quality. Transitioned between breakfast and lunch service.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Planned promotional menu additions based on seasonal pricing and product availability. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Communicated closely with servers to fully understand special orders for customers. No Degree: Liberal Arts And General Studies

Miles College - Birmingham, AL

High School Diploma: 05/1995

Jefferson Davis High School - Houston, TX

Andre Williams 281-***-****

Tommy Keeton 936-***-****

Jared Lee 713-***-****

EDUCATION

REFERENCES

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