Contact Chastin Thompson, Expert In Culinary Management And Processes, Oxford

Bearded Mixology

Chastin Thompson

2014-03 - Current

Performed high-quality alcoholic beverages suited for one's personal desire.
Devised, deployed and monitored processes to boost long-term business success and increase profit levels.
Created and monitored promotional approaches to increase sales and profit levels.
Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.

Line Cook

Big Bad Breakfast

2020-01 - 2020-07

Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Fried, grilled and baked foods such as beef, poultry and seafood.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Prepared average of 220 orders each shift.
Distributed food to team members with efficiency in high-volume environment.
Prepared food items such as meats, poultry and fish for frying purposes.
Grilled meats and seafood to customer specifications.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Handled portion control activities according to specified instructions provided by chef.

General Manager

Gus's Fried Chicken

2014-08 - 2019-11

Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
Enforced quality assurance protocols to deliver ideal customer experiences.
Devised and deployed successful marketing strategies, dramatically boosting store ranking.
Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
Chaired weekly meetings with executive leadership to identify opportunities for improvement, establish milestones and tailor products to individual markets.

Head Line Cook

City Grocery

2020-01 - 2020-07

Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Safely used kitchen equipment such as RoboCoupe and knives, effectively reducing injuries and burns 25%.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Communicated closely with FOH Manager to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Produced over 80 fine dining dishes per day and maintained near-perfect customer satisfaction scores.
Prepared average of 80 orders each shift.
Handled portion control activities according to specified instructions provided by chef.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Prepared food items such as meats, poultry and fish for frying purposes.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Grilled meats and seafood to customer specifications.
Distributed food to team members with efficiency in high-volume environment.

Chastin Thompson

Summary

Overview

Bearded Mixology

Line Cook

General Manager

Head Line Cook

Work History

High School Diploma

Bachelor of Science - Elementary Education

Education

Skills

Affiliations

Software

Certification

Timeline