Dustin Stockdale
Stockton
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Overview
8
8
years of professional experience
Work History
Chef
Woodbridge Inn Steakhouse
Woodbridge
01.2012 - 01.2020
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Monitored food production to guarantee quality standards were met.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Observed food safety and sanitation protocols to reduce germ spread.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Established portion control guidelines to reduce waste and maximize profits.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Improved performance of team members resulting in high-quality meals produced daily.
- Trained kitchen workers on culinary techniques.
- Supervised food preparation staff to deliver high-quality results.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored temperatures of prepared food and cold-storage areas.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Managed household errands and other essential duties.
- Unlocked building allowing access only to authorized employees until opening front doors to customers.
Education
High School Diploma -
Lodi High School
Lodi, CA01-2005
Skills
- Menu development
- Recipe creation
- Inventory management
- Food safety
- Staff training
- Cost control
- Time management
- Portion and cost control
- Grilling and deep frying skills
- Menu planning
- Knife use
- Seafood preparation
- Complex Problem-solving
- Sauce preparation
- Multitasking and organization
- Food spoilage prevention
- Allergen awareness
- New hire training
- Ingredient knowledge
- Food safety and sanitation
- Kitchen equipment operation
- Grilling techniques
- Purchasing
Timeline
Chef
Woodbridge Inn Steakhouse
01.2012 - 01.2020
High School Diploma -
Lodi High School
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