Kyle Jenkins
Summary
Elevated Cottage Point Inn's kitchen operations by mastering a variety of culinary techniques and leading waste reduction initiatives, significantly enhancing efficiency and food quality. Demonstrated expertise in food safety and a positive team attitude, contributing to a supportive and high-performing kitchen environment.
Overview
5
5
years of professional experience
Work History
Demi Chef
Cottage Point Inn
12.2023 - 03.2025
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Demonstrated versatility in the kitchen by mastering various cooking techniques and preparing a wide range of cuisine styles.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Apprentice Chef
Cafe Sydney
12.2022 - 03.2023
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented cost-saving measures by minimizing food waste through proper storage practices and portion control procedures.
- Assisted in inventory control, ensuring optimal levels of ingredients and supplies were available for daily operations.
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Enhanced dining experience by preparing visually appealing and delicious dishes for customers.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Exhibited excellent communication skills when conveying important information between front-of-house staff and kitchen personnel.
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
- Prepared cooking ingredients for chef.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Performed other tasks as assigned by sous chef or chef
- Set up food stations by following chef's orders.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
- Streamlined prep processes for increased efficiency, allowing for a smoother flow of service during peak dining hours.
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
- Learned over [Number] different procedures of food preparation.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Ordered new ingredients and supplies to meet expected needs.
- Prepped daily menu items to quickly deliver upon request.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Managed opening and closing shift kitchen tasks.
- Monitored food quality and presentation to maintain high standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Prepared and served various food items in fast-paced [Type] environment.
- Adjusted recipes based on ingredient availability or customer request.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Suggested actionable improvements to streamline training procedures.
- Trained and supervised cooking staff to expertly meet daily needs.
Front of House Employee
Wolgan Valley
04.2020 - 08.2020
- Expedited order processing during peak hours by effectively communicating with the front of house team.
- Ensured compliance with health and safety regulations by regularly inspecting the front of house area for potential hazards.
- Attended regular team meetings to discuss strategies for improving front of house operations and guest experiences.
- Streamlined front of house operations for increased efficiency and optimal guest experience.
- Maintained cleanliness standards throughout the front of house areas, ensuring a welcoming atmosphere for guests.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Proactively identified opportunities for process improvement within the Front of House operations, implementing changes to enhance overall effectiveness.
- Expedited order completion by effectively communicating with the front of house staff regarding special requests or dietary restrictions.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Ensured compliance with local health codes and safety regulations in all front of house areas.
- Facilitated smoother kitchen operations by maintaining clear communication between back and front of house.
- Kept waitstaff and front of house up to date about kitchen happenings and special reservations.
Education
Commercial III Cookery
TAFE
03-2024
Skills
- Workplace health and safety
- Cleaning and sanitation
- Food safety
- Positive attitude
Timeline
Demi Chef
Cottage Point Inn
12.2023 - 03.2025
Apprentice Chef
Cafe Sydney
12.2022 - 03.2023
Front of House Employee
Wolgan Valley
04.2020 - 08.2020
Commercial III Cookery
TAFE
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