Tikorya Bailey
Alpharetta
Summary
Dynamic culinary professional with extensive experience as an Executive Chef at Reunion Country Club, excelling in inventory management and food safety. Proven track record of streamlining kitchen processes to enhance service efficiency and elevate guest satisfaction. Skilled in food preparation and adept at training staff to achieve high-quality results.
Overview
21
21
years of professional experience
Work History
Cook
The Morton’s steakhouse
Atlanta
11.2023 - Current
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Monitored temperatures of prepared food and cold-storage areas.
Cook
Lazy dog Bar and grill
Alpharetta
09.2022 - 03.2025
Executive Chef
Reunion country club
Hoschton
08.2017 - 10.2022
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored temperatures of prepared food and cold-storage areas.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Coordinated with front-of-house staff regarding reservations and table management.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Provided guidance and support for Sous Chefs during peak service hours.
- Completed day-to-day duties accurately and efficiently.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
Sous Chef
Laurel Springs golf club
Suwanee
08.2012 - 09.2017
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Line Cook
1818 Club Gwinnett Chamber of Commerce
Duluth
03.2004 - 08.2012
Education
High School Diploma -
Cross Keys High School
Atlanta 05-1999
Skills
- Food preparationy
- Inventory management
- Food safety
- Food expediting
Timeline
Cook
The Morton’s steakhouse
11.2023 - Current
Cook
Lazy dog Bar and grill
09.2022 - 03.2025
Executive Chef
Reunion country club
08.2017 - 10.2022
Sous Chef
Laurel Springs golf club
08.2012 - 09.2017
Line Cook
1818 Club Gwinnett Chamber of Commerce
03.2004 - 08.2012
High School Diploma -
Cross Keys High School