Anthony Alexis
Bakersfield
Summary
Experienced Chef Manager with a proven track record in food safety compliance, menu design, and inventory management. Committed to optimizing kitchen operations and enhancing guest experiences through innovative culinary solutions.
Overview
25
25
years of professional experience
2
2
Certifications
Work History
Chef Manager
Aramark
Bakersfield
01.2023 - Current
- Developed and implemented menus based on seasonal ingredients and dietary needs.
- Trained and supervised culinary team to enhance skills and teamwork.
- Managed kitchen operations and staff to ensure efficient meal service.
- Ensured food safety and sanitation compliance in kitchen operations to uphold health standards.
- Collaborated with nutritionists to create healthy meal options for clients.
- Coordinated inventory management by ordering and rotating stock to minimize waste and ensure freshness.
- Assisted in budget management for food costs and labor expenses.
- Fostered positive relationships with vendors to secure quality ingredients.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Enforced health department regulations regarding storage and preparation of foods.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Monitored food production and labor costs to align with budgetary goals and optimize resource utilization.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Directed preparation, delivery and service of catering and special meal requests.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
Dock Manager
Amazon
Bakersfield
06.2020 - 12.2023
- Managed daily dock operations to ensure efficient cargo loading and unloading.
- Supervised team members to uphold safety standards and enhance operational efficiency.
- Coordinated schedules for incoming and outgoing shipments to optimize workflow.
- Established priorities and assigned tasks to streamline dock operations.
- Implemented process improvements to enhance overall productivity in the dock area.
- Trained new employees on dock procedures and safety protocols to ensure compliance and readiness.
- Communicated with drivers to facilitate timely arrivals and departures of shipments.
General Manager
Claim Jumper Restaurant
Burbank
03.2019 - 03.2020
- Managed daily restaurant operations to enhance service delivery and customer satisfaction.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Coordinated financial reporting and budget management to optimize operational performance.
- Monitored financial performance and identified opportunities for cost savings and revenue enhancement.
- Led staff recruitment, training, and performance evaluations for team development.
- Fostered a positive work environment through effective team communication and support.
- Analyzed customer feedback to improve service offerings and dining experience.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
Floor and Bar Manager
Claim Jumper Restaurant
Palmdale
04.2016 - 03.2019
- Managed bar operations and ensured compliance with health and safety standards.
- Oversaw inventory management to optimize stock levels and minimize waste.
- Ordered and maintained an adequate supply of alcoholic beverages, glassware, garnishes, ice, napkins, straws and other items needed for drinks.
- Trained and supervised bartenders in cocktail preparation and customer service.
- Supervised bar staff and provided training to new hires on drink preparation and customer service.
- Implemented training programs to enhance staff knowledge of beverages and sales techniques.
- Monitored customer feedback to tailor services and elevate overall dining experience.
- Managed day-to-day operations including opening and closing duties, scheduling shifts for employees, cash handling procedures and payroll processing.
- Resolved customer complaints regarding quality of food or beverage service in a timely manner.
- Reviewed monthly sales reports to pinpoint improvement areas and identify growth opportunities.
- Coordinated front-of-house activities to ensure smooth restaurant flow.
- Led team meetings to promote collaboration and improve service efficiency.
- Analyzed operational data such as guest counts, sales figures, and labor costs to identify areas for improvement or cost savings opportunities.
- Directed and coordinated the daily operations of the restaurant floor.
Sous Chef
Claim Jumper Restaurant
Valencia
04.2014 - 03.2016
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to develop innovative dishes for special events, elevating menu offerings.
- Monitored food quality during preparation and presentation for guest satisfaction.
- Supervised kitchen staff to enhance food preparation and service efficiency.
- Trained new kitchen employees on cooking techniques and equipment use.
- Assisted in menu development and recipe testing.
- Adjusted recipes to accommodate dietary restrictions or allergies.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Contributed to the successful execution of catered events from start to finish.
- Assisted in interviewing, hiring, and training kitchen personnel to build a skilled team.
Sous Chef
Golden Nugget Biloxi Hotel & Casino
Biloxi
01.2009 - 03.2014
- Supervised kitchen staff to enhance food preparation efficiency and service quality.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Collaborated with chefs to create seasonal menu items and specials that aligned with guest preferences.
- Monitored food quality during preparation and presentation for guest satisfaction.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Ensured compliance with health and safety regulations in food handling practices.
- Coordinated with front-of-house staff to optimize service flow during peak hours.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Lead Cook/ Shift Supervisor
Island View Casino Resort
Gulfport
03.2004 - 01.2009
- Supervised kitchen staff, ensuring strict adherence to food safety standards to maintain a safe cooking environment.
- Prepared high-quality dishes by consistently following standardized recipes, contributing to overall menu quality.
- Collaborated with teammates to prepare dishes in fast-paced environment, consistently achieving high customer satisfaction.
- Executed specific menu orders accurately for customer satisfaction.
- Followed recipes and procedures to prepare, season and cook food products.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
Lead Cook
Olive Garden Restaurant
Biloxi
07.2001 - 02.2004
- Supervised kitchen staff in daily operations, overseeing ingredient prep, meal cooking, and post-service cleaning.
- Collaborated with management to create innovative menu items and specials that enhanced customer satisfaction.
- Prepared and cooked menu items according to established recipes and standards.
- Ensured compliance with health regulations and safety standards in the kitchen.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Supported kitchen operations during peak service periods to ensure seamless workflow and timely meal delivery.
- Kept stations stocked and ready for use to maximize productivity.
Skills
- Food safety compliance
- Menu design
- Menu planning
- Recipe creation
- Inventory management
- Budget management
- Cost control
- Time management abilities
- Effective communication
Certification
ServSafe Manager Food Safety
Timeline
Chef Manager
Aramark
01.2023 - Current
Dock Manager
Amazon
06.2020 - 12.2023
General Manager
Claim Jumper Restaurant
03.2019 - 03.2020
Floor and Bar Manager
Claim Jumper Restaurant
04.2016 - 03.2019
Sous Chef
Claim Jumper Restaurant
04.2014 - 03.2016
Sous Chef
Golden Nugget Biloxi Hotel & Casino
01.2009 - 03.2014
Lead Cook/ Shift Supervisor
Island View Casino Resort
03.2004 - 01.2009
Lead Cook
Olive Garden Restaurant
07.2001 - 02.2004