Ron Worrall

Work History

Penn Co Construction Company

04.2024 - 01.2026

Prepared diverse menu items adhering to food safety standards and quality expectations.
Adapted recipes based on seasonal ingredients, enhancing menu variety while reducing costs.
Trained new culinary team members on best practices for food preparation and presentation.
Participated in menu planning discussions, contributing ideas that reflected customer preferences.
Monitored cooking processes, adjusting techniques to achieve optimal flavor and presentation quality.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Collaborated with kitchen staff to ensure timely meal service and operational efficiency.
Assisted in inventory management, tracking supplies to minimize waste and ensure freshness.
Implemented daily cleaning protocols to maintain hygiene and organization in kitchen areas.

Minor Bay Lodges

04.2022 - 09.2025

Developed seasonal menus utilizing local ingredients to enhance culinary offerings.
Trained and mentored junior kitchen staff in food preparation and safety protocols.
Implemented inventory management systems to reduce waste and optimize supply chain efficiency.
Collaborated with front-of-house staff to ensure seamless service during peak hours.
Conducted regular quality control checks to maintain high standards of food presentation and taste.
Designed special event catering menus tailored to client preferences and dietary restrictions.
Fostered a positive team environment through effective communication and conflict resolution strategies.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Barney's Restaurant

09.2020 - 04.2025

Prepared and cooked menu items according to restaurant standards and recipes.
Maintained cleanliness and organization of food preparation areas to ensure compliance with health regulations.
Collaborated with kitchen staff to streamline service during peak hours, enhancing workflow efficiency.
Trained new cooks on proper cooking techniques, safety protocols, and kitchen equipment usage.

Pine Island Lodge

05.2021 - 09.2021

Developed seasonal menus incorporating local ingredients to enhance culinary offerings.
Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
Collaborated with front-of-house staff to enhance guest dining experiences through menu knowledge.
Innovated plating presentations to elevate dish aesthetics and customer satisfaction levels.
Conducted regular quality checks on food preparation, maintaining high culinary standards consistently.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Reduced food waste with strategic menu planning and inventory control techniques.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.