Kurt Monahan
Spartanburg
Summary
Dynamic culinary professional with extensive experience at Magnetic South Brewery, excelling in food preparation and presentation. Proven ability to enhance customer satisfaction through creative menu development and effective team collaboration. Skilled in portion control and food safety, consistently reducing waste while delivering high-quality dishes in fast-paced environments.
Overview
6
6
years of professional experience
Work History
Cook
Magnetic South Brewery
09.2025 - 01.2026
- Prepared and cooked a variety of menu items, ensuring quality and presentation standards.
- Maintained cleanliness and organization of kitchen areas, adhering to health and safety regulations.
- Assisted in inventory management, monitoring stock levels to minimize waste and ensure availability.
- Collaborated with team members to streamline food preparation processes for efficiency.
- Implemented portion control practices to uphold consistency and reduce food costs.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Cook
The Wheel and Fowl
09.2025 - 12.2025
- Adapted recipes based on customer feedback, enhancing overall dining experience.
- Trained new staff in kitchen procedures and safety protocols, fostering a collaborative environment.
- Developed seasonal menu offerings by researching current culinary trends and local ingredients.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Cook
Dolittles
06.2025 - 09.2025
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Prepared and served various food items in fast-paced Type environment.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Maintained cleanliness and organization of kitchen areas, adhering to health and safety regulations.
Sous Chef
Avi at Anderson University
01.2020 - 06.2025
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Developed and implemented seasonal menu items based on local ingredients.
- Trained new culinary team members in cooking techniques and safety protocols.
- Collaborated with front-of-house staff to enhance guest dining experience through timely service.
- Maintained inventory levels and ordered supplies to minimize waste and optimize costs.
- Streamlined food production processes, improving overall kitchen efficiency and output quality.
- Assisted in menu planning while adhering to dietary restrictions and preferences of guests.
- Ensured compliance with health regulations, maintaining high standards of cleanliness and safety in the kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife skills
- Sanitation
- Supply restocking
- Surface cleaning
- Hospitality and service industry background
- Food presentation
- Sanitation practices
- Grilling
- Contamination prevention
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Portion control
- Food plating
- Order verification
- Grilling expertise
- Beautiful presentation of food
- Sauce making
- Ingredients measuring
- Plating and presentation
- Allergen awareness
- Culinary creativity
- New hire training
- Nutrition awareness
- Effective planner
- Food spoilage prevention
- Event catering
- Recipes and menu planning
- Ingredient selection
- Order delivery practices
- Menu planning
- Fine dining
- Recipe development
- Operations management
- Food trends awareness
- Extensive catering background
- Garnishing techniques
- Ingredient inspection
- Food costing
- Problem-solving
- Time management
- Attention to detail
- Team collaboration
- Ingredient knowledge
- Labor management
- Food storage
- Staff training
- Inventory management
- Temperature control
- Cost control
- Special diets
- International cuisine
- Regional cuisine
- Cutting and slicing techniques
- Kitchen sanitation management
- Plate presentation
- Strong butchery skills
- Sauteing
- Culinary art
- Dietary restriction support
- Focused and disciplined
- Calm demeanor
- Dish preparation
- High volume production capability
- Positive and professional
- Recipe-based cooking
- Recipe modification
- Quality assurance and control
- ServSafe certified
- Teamwork and collaboration
Timeline
Cook
Magnetic South Brewery
09.2025 - 01.2026
Cook
The Wheel and Fowl
09.2025 - 12.2025
Cook
Dolittles
06.2025 - 09.2025
Sous Chef
Avi at Anderson University
01.2020 - 06.2025