Darryl Sewell

American BBQ

• Managed grill operations, stove usage, and oven performance during service.
• Managed Smoker production to a high standard during service.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.

• Resolved issues quickly to maintain productivity goals.
• Managed multiple projects concurrently, ensuring timely completion and meeting budget constraints.
• Increased overall productivity by identifying bottlenecks in the production process and proposing effective solutions.
• Oversaw quality control efforts, maintaining strict adherence to industry standards and regulatory requirements while achieving high levels of customer satisfaction.
• Fostered a culture of continuous improvement by encouraging open communication between team members and regularly soliciting feedback on operational procedures.
• Managed continuous improvement initiatives to drive gains in quality, flow, and output.
• Managed internal operational standards and productivity targets.
• Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
• Optimized workflow by matching production plans to market demands, increasing overall performance.
• Estimated labor requirements to support anticipated workload.
• Standardized production procedures, job roles, and quality assurance guidelines.
• Negotiated with suppliers for better pricing and terms, reducing overall procurement costs without sacrificing quality.