Lavonne Hinkson
Dover
Summary
Accomplished Supervisor focused on meeting customer expectations and achieving company goals. Drives success by directing high-producing teams while developing lasting employee rapport. Exceptional knowledge of cost-reduction methods and streamlining production processes.
Overview
21
21
years of professional experience
Work History
Cook
Yellow Bird Hotel
01.2023 - Current
- Maintain clean and organized work environments at all times to provide safety and quality food preparation processes.
- Prepare multiple orders simultaneously during peak periods with high accuracy rate to maximize customer satisfaction. a
- Prepare food items in compliance with recipes and portioning control guidelines.
- Instill efficient time management by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Communicate closely with all staff to effectively prepare and serve orders for customers.
- Develop relationships with local suppliers to obtain freshest ingredients available.
- Plan menus for different events, seasons and customer requests.
- Suggest improvements to streamline training procedures.
Kitchen Supervisor
Aeon Bar & Grill
01.2017 - 05.2021
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, and oven, and cleaned all kitchen and bar equipment after every shift.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Directed food preparation and cooking activities to meet health and safety standards.
- Supervised food presentation and plating to enhance visual appeal.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Served consistent portions following recipes and control standards.
- Planned and executed promotions and special events in close collaboration with management.
Supervisor
Zephyrens Bakery
01.2003 - 01.2005
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Observed packing operations to verify conformance to specifications.
- Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
- Monitored workflow to improve employee time management and increase productivity.
- Evaluated employee performance and coached and trained to improve weak areas.
Education
Caribbean Examination Council - Mathematics
Parkinson Memorial School
Pine, St. Michael07.2001
St. Bernard's Primary School
Airy Hill, St. Joseph07.1996
Skills
- Staff Management and Team Building
- Operations and Inventory Management
- Training and Mentoring
- Staff Discipline
- Time Management
- Customer Service
- Critical Thinking
- Leadership Abilities
Hobbies
I enjoy cooking, especially traditional mouth watering cuisine for special guests to our restaurant. I love sports: soccer and netball being my personal favourites. Additionally, I am also the Secretary Treasurer of the Potential Ballers Youth and Sports Club, a division one league football and netball club in my community. Meeting interesting people while working or playing is yet another personal trait. It gives me great pleasure in assisting others and brings a smile to their faces and joy to their hearts.
Timeline
Cook
Yellow Bird Hotel
01.2023 - Current
Kitchen Supervisor
Aeon Bar & Grill
01.2017 - 05.2021
Supervisor
Zephyrens Bakery
01.2003 - 01.2005
Caribbean Examination Council - Mathematics
Parkinson Memorial School
St. Bernard's Primary School
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