Anthony McCutcheon
Raleigh,NC
Summary
Dynamic culinary professional with extensive experience at Wye Hill Kitchen & Brewing, recognized for enhancing guest satisfaction through innovative menu development and exceptional food presentation. Skilled in multitasking and food safety, I foster teamwork while maintaining high standards, achieving near-perfect customer satisfaction scores and minimizing food waste through effective inventory management.
Diligent worker with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Overview
9
9
years of professional experience
Work History
Cook
Urban Food Group
06.2024 - Current
- Prepared and cooked menu items following standardized recipes and presentation guidelines.
- Operated kitchen equipment safely and efficiently, ensuring compliance with health regulations.
- Collaborated with team members to maintain a clean and organized kitchen environment.
- Assisted in inventory management by tracking food supplies and placing orders as needed.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Lead Line Cook
Wye Hill Kitchen & Brewimg
02.2017 - 05.2024
- Supervised kitchen staff, ensuring adherence to food safety standards and operational protocols.
- Developed and implemented new menu items, enhancing overall guest satisfaction and dining experience.
- Trained and mentored junior cooks, fostering skill development and teamwork in high-pressure environments.
- Coordinated kitchen workflow during peak hours, optimizing efficiency and maintaining quality service standards.
- Managed inventory processes, minimizing waste while ensuring availability of high-quality ingredients.
- Collaborated with front-of-house staff to streamline service delivery, improving communication and guest interactions.
- Conducted regular quality checks on food preparation and presentation, upholding restaurant excellence standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Trained and assisted new kitchen staff members.
- Monitored food temperatures to meet quality and safety standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Education
No Degree - Architectural Engineering
Essex County College
Newark, New Jersey, NJGED -
Clifford J. Scott H.S.
East Orange, NJ06-1990
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Type 32 wpm
Accomplishments
- Supervised team of [Number] staff members.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
Timeline
Cook
Urban Food Group
06.2024 - Current
Lead Line Cook
Wye Hill Kitchen & Brewimg
02.2017 - 05.2024
No Degree - Architectural Engineering
Essex County College
GED -
Clifford J. Scott H.S.