Cedrick Bailey Email & Phone Number

Fairburn, Georgia

As culinary manager I am responsible for the ordering and maintaining the appropriate inventory levels. This process includes taking weekly as well as monthly inventory to ensure proper tracking and entering of all food invoices. I also track the daily high waste items to prevent unnecessary waste and maintain food costs. I am involved in the management of.

Austell, Georgia

As culinary manager I am accountable for managing daily and weekly labor as well as scheduling of staff. I am involved in the staffing process and training the new staff on policies, procedures, and following recipes to company standards. I spearhead the implementation of the new bar layouts and set-ups for upcoming promotions according to the company.

I was tasked with managing the hiring process, assisting new employees with paperwork and training, as well as scheduling personnel in the position best suited for them based on their strengths. My daily tasks included counting high waste food items and performing pre and post rush checks outside of the restaurant. Weekly I performed inventory counts and.

• Responsible for performing the following positions: Shift Manager, Line Cook, Grill Master, Production Specialist, Certified Trainer, and Alley Coordinator.
• Monitor compliance of all HACCP procedures through food production and packaging.
• Check FOF and BOH crew members at the beginning of each shift for proper attire.
• Open FOH & BOH by ensuring the restaurant is properly staffed, assisting with making schedules, checking culinary prep, completing dining room assignment sheets, and assigning positons for the host on duty.
• Close FOH & BOH by verifying cash drops, closing out server banks, processing voids, reducing staff as needed, and completing & assisting with side work assignments
• Order new inventory based on daily and weekly food counts.

Auburn, Alabama Area

• Provide leadership that promotes and exemplifies a passion for food.
• Daily food counts to replenish inventory.
• Providing customers an excellent customer service experience and making sure all of their needs are met.
• Kept deli sanitized and organized.
• Schedule employees and delegate work assignments.
• Fill out logbooks of sandwiches, desserts, temperatures, and waste during each shift.

Culinary Arts/Chef Training

Business Administration And Management, General

Activities and Societies: Marching Band Alpha Phi Omega National service fraternity

High School Diploma

Activities and Societies: Marching Band Teen Lift Baseball Football