Clinton Surrett
Roswell
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Line Cook
Eurest Dining Services
09.2024 - 02.2025
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Lead Cook
Emory Saint Joseph's Hospital
01.2024 - 09.2024
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
Executive Chef
Sodexo USA
01.2023 - 12.2023
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained kitchen workers on culinary techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Senior Cook
Sodexo USA
05.2021 - 01.2023
- Maintained food preparation areas in a clean, safe and sanitary condition.
- Prepared meals for large groups according to established recipes, standards and menus.
- Ensured all dishes were prepared correctly with attention to presentation quality.
- Trained new staff members on proper cooking techniques, recipes and sanitation procedures.
- Inspected work stations to ensure they met health department regulations.
- Performed daily cleaning duties such as sweeping floors, washing dishes and sanitizing surfaces.
- Coordinated with other cooks to ensure timely delivery of meals during peak hours.
Head Cook
Sterling Estates
03.2020 - 05.2021
- Planned menus for banquets and special events as requested by management.
- Trained new staff members in safe food handling procedures and knife skills.
- Monitored portion size and waste control to maintain cost effectiveness.
- Created recipes for daily specials using seasonal ingredients available locally.
- Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
- Assisted with menu planning and recipe development when necessary.
- Provided guidance and support to cooks during busy periods or when unexpected issues arise.
- Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
- Consulted with executive chef regarding menu changes or other matters related to the kitchen.
Catering Chef
Sodexo USA
11.2018 - 07.2020
- Supervised staff in the preparation of all dishes for catering events, ensuring accuracy and quality.
- Ensured compliance with health and safety regulations while preparing meals for catered events.
- Coordinated delivery of food supplies to event venues on time according to schedule.
- Adjusted recipes as necessary based on customer feedback from previous catering engagements.
- Organized storage areas for food items purchased for catering services in accordance with health standards.
- Performed regular maintenance checks on kitchen equipment used during catered functions.
- Assessed quality control measures implemented by kitchen staff during preparation of meals for catered functions.
- Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
Fraternity/Sorority House Chef
Georgia Tech
08.2014 - 12.2017
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
Line Cook
Compass Group Management
08.2013 - 12.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
Cook
Fryeburg Health Care Center
05.2010 - 03.2012
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
Line Cook
Cranmore Mountain Resort
10.2010 - 05.2011
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
Kitchen Manager
Attitash Ski Resort
10.2009 - 05.2010
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
Kitchen Manager
Main Teen Camp
05.2008 - 09.2009
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
Kitchen Manager
Boy Scouts
05.2006 - 08.2007
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
Lead Cook
Tryon Estates
09.2004 - 03.2006
- Managed inventory and ordering of food supplies to ensure efficient operations.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
- Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Culinary Student
AB TECH
08.2002 - 07.2004
- Assisted in the preparation of sauces and dressings for dishes.
- Organized and cleaned work areas, equipment, utensils, dishes and silverware.
- Developed recipes for a variety of cuisines and food types.
- Monitored food temperatures during cooking, baking, grilling and serving.
- Performed quality control checks on all prepared ingredients prior to use.
- Prepared meals according to established standards of presentation, taste and sanitation guidelines.
- Operated various kitchen equipment such as mixers, blenders, slicers.
- Adhered to health department regulations regarding food storage and handling practices.
Education
Diploma - Massage Therapy
Gwinnett College - Sandy Springs
Atlanta, GA04.2023
Associate of Applied Science - Culinary Arts
Asheville Buncombe Technical Community College
Asheville, NC08.2004
Skills
- Menu Planning
- Food Preparation
- Culinary Techniques
- Kitchen Management
- Team Leadership
- Ingredient Sourcing
- Food Safety and Sanitation
- Creativity
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
Certification
Serv-Safe Certified
Education and Training
other,other
References
References available upon request.
Timeline
Line Cook
Eurest Dining Services
09.2024 - 02.2025
Lead Cook
Emory Saint Joseph's Hospital
01.2024 - 09.2024
Executive Chef
Sodexo USA
01.2023 - 12.2023
Senior Cook
Sodexo USA
05.2021 - 01.2023
Head Cook
Sterling Estates
03.2020 - 05.2021
Catering Chef
Sodexo USA
11.2018 - 07.2020
Fraternity/Sorority House Chef
Georgia Tech
08.2014 - 12.2017
Line Cook
Compass Group Management
08.2013 - 12.2014
Line Cook
Cranmore Mountain Resort
10.2010 - 05.2011
Cook
Fryeburg Health Care Center
05.2010 - 03.2012
Kitchen Manager
Attitash Ski Resort
10.2009 - 05.2010
Kitchen Manager
Main Teen Camp
05.2008 - 09.2009
Kitchen Manager
Boy Scouts
05.2006 - 08.2007
Lead Cook
Tryon Estates
09.2004 - 03.2006
Culinary Student
AB TECH
08.2002 - 07.2004
Associate of Applied Science - Culinary Arts
Asheville Buncombe Technical Community College
Diploma - Massage Therapy
Gwinnett College - Sandy Springs
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