Carlos Collins
Chief Steward (Contractor) at ALASKAN LEADER FISHERIES FOUNDATION- Claim this Profile
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Bio
Credentials
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Certified Professional - Food Safety (CP-FS)
Alaska Department of Environmental ConservationApr, 2021- Nov, 2024
Experience
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ALASKAN LEADER FISHERIES FOUNDATION
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United States
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Investment Management
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1 - 100 Employee
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Chief Steward (Contractor)
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Jun 2021 - Present
• Creating a daily home-cooked menu and meals that provide a variety of meal options. • Preparing all meals for 30-150 crew members based on the contracted fishing vessel within the company. • Consistently meeting quality food standards while preparing a variety of ethnic cuisines for more than 150 crew members. • Adherence to high sanitation standards by maintaining a regular cleaning and maintenance schedule in the kitchen, storage area safety, and cleanliness requirements to pass food safety inspections with no violations. • Reducing food and supply waste by maintaining control of food distribution inventory. • Evaluation of inventory, and submission of vendor orders while coordinating supplier deliveries. • Maintaining quality standards by completing timely rotations of stored items. • Sanitation maintenance of the kitchen, walk-in refrigerators, and freezers. • Inspection of premises to maintain compliance with food safety and sanitation regulations. • Adhering to proper food handling and safety guidelines by storing food properly and at correct temperatures. Show less
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Arctic Storm, Inc.
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Seattle, Washington, United States
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Lead Cook (Contractor)
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Jan 2021 - Apr 2021
• Training kitchen staff in their job functions and provided cross-training to fully utilize the available labor force. • Consistently meeting quality food standards while preparing a variety of ethnic cuisines for more than 150 crew members. • Adherence to high sanitation standards by maintaining a regular cleaning and maintenance schedule in the kitchen, storage area safety, and cleanliness requirements to pass food safety inspections with no violations. • Reducing food and supply waste by maintaining control of food distribution inventory. • Visited dining room to greet guests and evaluate service levels • Coordinating and delegation of duties of line cooks, prep cooks, and dishwashers • Directing and balancing work activities, while overseeing the performance of kitchen staff. • Evaluation of inventory, and submission of vendor orders while coordinating and supplier deliveries. • Created and prepared the breakfast and dinner menu daily to provide a variety of meal options. • Met quality standards by completing timely rotations of stored items. • Sanitation maintenance of the kitchen, walk-in refrigerators, and freezers. • Inspection of premises to maintain compliance with food safety and sanitation regulations. • Adhering to proper food handling and safety guidelines by storing food properly, and at correct temperatures. Show less
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PHOENIX PROCESSOR LIMITED PARTNERSHIP
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United States
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Fisheries
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1 - 100 Employee
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Lead Cook (Contractor)
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May 2019 - Nov 2020
• Directed and balanced work activities and evaluated the performance of kitchen staff. • Trained kitchen staff in different job functions and provided cross-training to fully utilize the available labor force. • Met food quality standards consistently and served dishes with correct proportions and presentations. • Achieved a high standard of sanitation, safety, and cleanliness and passed food safety inspections with no violations. • Implemented controls to reduce food and supply waste. • Visited dining room to greet guests and evaluate service levels. • Scheduled and coordinated line cooks, prep cooks, and dishwashers. • Implemented regular cleaning and maintenance schedules for kitchen and storage areas. • Conducted inventory and prepared food orders for vendors and supplier delivery. • Created and prepared the breakfast and dinner menu daily to provide a variety of meal options. • Upheld all set safety and cleanliness protocols consistently. • Kept products properly rotated and stored to meet quality requirements. • Maintained sanitation of kitchen, walk-in refrigerators, and freezers. • Inspected premises to maintain compliance with food safety and sanitation regulations. • Stored food properly and at correct temperatures, adhering to proper food handling and safety guidelines. Show less
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Morrison Dental Group
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United States
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Wellness and Fitness Services
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1 - 100 Employee
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Corporate Sous Chef
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May 2016 - Jul 2017
• Interviewed, trained, and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service. • Estimated the needed levels of foods, ingredients, and supplies to make the correct weekly orders. • Reviewed the incoming orders and assigned tasks to maintain the productivity of a fast-paced, demanding schedule. • Improved productivity to work under tight constraints for breakfast, lunch, and dinner service. • Collaborated with the Executive Chef on new recipes resulting in unique menu offerings. • Revamped the menu to increase patronage and increase sales which resulted in overwhelmingly positive customer feedback. • Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. • Consistently maintained a clean and organized kitchen with easy-to-access ingredients. • Interviewed and trained back-of-the-house employees at all levels. • Supervised menu planning and verified prep and line cook compliance with recipes. • Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation. • Demonstrated correct cooking techniques to staff to keep all team members operating as a solid unit. • Quality check of team members at each station to verify the consistent and accurate preparation of every dish. • Reduced the percentage of waste by improving inventory control and consistently rotating products before expiration dates. Show less
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Creative Dining Services
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Zeeland, Michigan, United States
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Lead Cook
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Sep 2015 - Apr 2017
• Partnered with other line cooks in assisting chefs with preparing ingredients, cooking menu items, and arranging dishes based on recipes ordered. • Achieved a high standard of sanitation, safety, and cleanliness and passed food safety inspections with no violations. • Established and maintained cordial and professional working relationships with other staff, supervisors, and customers. • Performed a range of food preparation tasks, including marinating, cutting, slicing, and cubing, always ensuring clean workstations. • Cleaned and organized all kitchen workstations and storage areas before and after cooking. • Cooked, arranged, and presented high-quality food in a timely fashion while following standardized protocols. • Stored food properly and at correct temperatures, adhering to proper food handling and safety guidelines. • Met food quality standards consistently and served dishes with correct proportions and presentations. • Implemented controls to reduce food and supply waste Show less
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Collins Home Repairs
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Grand Rapids, Michigan, United States
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Business Owner/Operator
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Sep 2005 - Aug 2015
• Met with prospective clients to present company offerings, discuss products, and showcase service solutions. • Managed business accounts by networking and communicating with crucial account decision-makers to review service delivery and explore opportunities to develop new business. • Implemented business development strategy focused on social media branding and launching an email marketing campaign, attracting new customers, and expanding market penetration. • Increased revenue and reduced risk by enforcing company policies and improving operations. • Implemented and supervised maintenance and sanitation standards for equipment and instruments. Show less
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Duba's Fine Dining
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Grand Rapids, Michigan, United States
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Chef
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Jun 1998 - Jul 2005
• Planned, organized, and supervised the daily culinary operations of restaurant and catering services. • Achieved "A" ratings after inspection of premises by health department consistently by developing a standardized cleaning process required during each shift. • Reduced waste by [Number]% by improving inventory control and product rotation before expiration dates. • Built guest satisfaction by visiting diners at tables to obtain feedback and provide additional services for a great dining experience. • Met with restaurant managers to review restaurant sales, costs, and customer feedback and continuously improve results. • Estimated the needed levels of foods, ingredients, and supplies to make the correct weekly orders. • Oversaw menu changes to maintain the reputation of the restaurant by producing exciting dishes defining one of the most exquisite levels of cuisine available in the city. • Kept kitchen clean and organized with easy-to-access ingredients. • Established and enforced presentation standards to uphold the establishment's reputation. Show less
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Education
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1989 - 1993
Grand Rapids Central high
High School Diploma, Honors/Regents High School/Secondary Diploma Program
Community
