Tyler Anderson

Executive Chef, Kitchen Manager

Pinchy's Lobster and Rawbar

12.2024 - 08.2025

Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Coordinated employee schedules and developed staff teams to boost productivity.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Handled and stored food to eliminate illness and prevent cross-contamination.
Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Led kitchen operations, ensuring seamless service during high-volume periods.
Optimized kitchen layout and equipment use, significantly increasing productivity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Maintained stringent health and safety standards, passing all inspections with high marks.
Implemented food cost and waste reduction initiatives to save money.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Maximized quality assurance by completing frequent line checks.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Purchased food and cultivated strong vendor relationships.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Implemented effective inventory control systems to reduce food spoilage and waste.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Verified prepared food met standards for quality and quantity before serving to customers.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Managed staff schedules and maintained adequate coverage for all shifts.
Motivated staff to perform at peak efficiency and quality.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Oversaw food preparation and monitored safety protocols.
Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.

Summary

Overview

Work History

Executive Chef, Kitchen Manager

Education

No Degree -

Skills

Certification

Timeline

Executive Chef, Kitchen Manager

No Degree -

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