Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

TERRANCE L ROY

Mangilao Village

Summary

Dynamic culinary professional with extensive experience at Morale Welfare and Recreation, excelling in menu planning and waste reduction. Proven ability to enhance team performance through effective supervision and training. Skilled in seafood preparation and food safety regulations, consistently delivering high-quality dishes while fostering a collaborative kitchen environment.

Culinary professional with solid track record of managing kitchen teams and maintaining high standards of food quality and safety. Known for strong collaboration skills and ability to adapt to rapidly changing demands. Expertise in menu planning and inventory control, ensuring efficient and cost-effective kitchen operations.

Experienced with team leadership and kitchen management, ensuring smooth and efficient operations. Utilizes strong organizational skills and attention to detail to maintain food quality and safety standards. Track record of fostering collaborative environment and driving team performance.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Cook Supervisor

Morale Welfare and Recreation
05.2024 - Current
  • Supervised kitchen staff to ensure compliance with food safety and sanitation standards.
  • Managed inventory levels, reducing waste through effective stock control practices.
  • Trained new employees on kitchen procedures and operational efficiency techniques.
  • Coordinated meal preparation schedules, optimizing workflow during peak hours.
  • Monitored food quality and presentation, ensuring adherence to established standards.
  • Assisted in budgeting for kitchen operations, contributing to cost-effective menu planning.
  • Fostered a positive team environment, enhancing collaboration among kitchen staff members.
  • Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
  • Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
  • Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
  • Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.

Cook Shift Leader

Morale Welfare and Recreation
05.2024 - Current
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Coordinated food preparation and service for events, optimizing workflow efficiency.
  • Trained new team members on cooking techniques and operational procedures.
  • Conducted inventory management, reducing waste through effective stock control.
  • Developed menus that showcased seasonal ingredients while meeting dietary needs.
  • Monitored food quality during preparation and presentation, enhancing guest satisfaction.
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

INVENTORY SUPPLY CLERK

Navy Exchange
04.2022 - 05.2024
  • Managed inventory control processes, ensuring accurate tracking of supplies and reducing stock discrepancies.
  • Coordinated supply orders using Navy Exchange procurement systems to maintain optimal stock levels.
  • Oversaw daily shipping and receiving operations, improving workflow efficiency in warehouse activities.
  • Trained new staff on inventory management procedures and safety protocols to enhance team performance.
  • Conducted regular audits of stock levels to identify trends and prevent shortages or overstock situations.
  • Organized and maintained stock records and [Type] documents.
  • Conducted thorough market research before placing orders to ensure the best possible prices were obtained without sacrificing quality.
  • Implemented quality control measures for incoming supplies, ensuring that only high-quality products were accepted into inventory.

Food Service Worker

CROSSFIT
07.2021 - 09.2021
  • Prepared and served nutritious meals, ensuring adherence to dietary guidelines for diverse clientele.
  • Maintained cleanliness and organization of food preparation areas, meeting health and safety regulations.
  • Trained new staff on food handling procedures and customer service best practices.
  • Assisted in inventory management, tracking supplies to minimize waste and optimize stock levels.
  • Collaborated with team members to enhance workflow efficiency during peak service hours.
  • Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Maintained safety standards by properly handling food and adhering to sanitation guidelines.
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.

Executive Chef

MARKETGRILLE/WAHLBURGERS RESTAURANT
07.2016 - 07.2020
  • Developed innovative menus, enhancing guest satisfaction and dining experiences.
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Streamlined food preparation processes, improving efficiency and reducing waste.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Trained new chefs on culinary techniques and kitchen equipment operation.
  • Implemented portion control measures, optimizing ingredient usage and minimizing costs.
  • Conducted regular inventory assessments to maintain stock levels and prevent shortages.
  • Managed scheduling for kitchen staff, balancing labor needs with operational demands.
  • 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.

Education

High School Diploma -

BRIGGS CENTER OF VOCATIONAL ARTS
NORWALK CONN.
06-1991

Skills

  • Seafood preparation
  • Pasta making
  • Stocks and soups
  • Waste reduction
  • Portion control
  • Sauce making
  • Culinary creativity
  • Kitchen safety
  • Food preparation
  • Knife skills
  • Food safety regulations
  • Cooking techniques
  • Food presentation
  • Grilling mastery
  • Food storage
  • Team supervision
  • Inventory oversight
  • Menu planning

Certification

FIRE WARDEN TRAINING NAVAL BASE GUAM

SERVSAFE MANAGEMENT TRAINING NAVAL BASE GUAM

AMERICAN RED CROSS ADULT AND PEDIATRIC FIRST AID/CPR/AED TRAINING NAVAL BASE GUAM

BUNKIE KATERING BUSINESS OWNER

FOOD HANDLER CERTIFICATE NAVAL BASE HOSPITAL

Timeline

Cook Supervisor

Morale Welfare and Recreation
05.2024 - Current

Cook Shift Leader

Morale Welfare and Recreation
05.2024 - Current

INVENTORY SUPPLY CLERK

Navy Exchange
04.2022 - 05.2024

Food Service Worker

CROSSFIT
07.2021 - 09.2021

Executive Chef

MARKETGRILLE/WAHLBURGERS RESTAURANT
07.2016 - 07.2020

High School Diploma -

BRIGGS CENTER OF VOCATIONAL ARTS

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