Kyler harrison
Ponderay
Summary
type later
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous Chef
Schweitzer Mountain
Sandpoint
06.2021 - Current
- Supervised kitchen staff, ensuring proper food handling and sanitation practices.
- Trained new team members on cooking techniques and safety protocols in the kitchen.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Collaborated with the head chef to create seasonal menus for diverse clientele.
- Managed inventory levels, restocking supplies to maintain efficient kitchen operations.
- Assisted in menu planning, incorporating guest feedback into culinary offerings.
- Monitored cooking times and temperatures to ensure food quality and safety standards.
- Coordinated with front-of-house staff to facilitate smooth service during peak hours.
- Trained kitchen workers.
- Monitored inventory levels to ensure adequate supplies on hand.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Contributed to the successful execution of catered events from start to finish.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Improved performance of team members resulting in high-quality meals produced daily.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Developed daily specials utilizing seasonal ingredients.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Education
High School Diploma -
Lake Pend Orielle High Hchool
Sandpoint, ID05-2023
Skills
- Adaptability to feedback
- Proactive problem solving
- Organization and time management
- Attention to detail
- Analytical and critical thinking
- Teamwork and collaboration
- Multitasking Abilities
- Self-Directed
- Dependable and responsible
Certification
- Food Handlers Permit
Timeline
Sous Chef
Schweitzer Mountain
06.2021 - Current
High School Diploma -
Lake Pend Orielle High Hchool