Chris Beadles Email & Phone Number

Mickey'S Hideaway/Char Bar

Kansas City, Kansas, United States

Kansas City, Kansas, United States

Overland Park, Kansas, United States

Overland Park, Kansas, United States

Assumed sole responsibility of the store when owner was not present. Owner assumed role similar to General Managerand I assumed a role similar to AGM. Had a hand in scheduling and menu changes. Had near complete control of allkitchen operations. Was responsible for all staff present during my shift. Had a close relationship with owner of theestablishment. I was able to work all positions in the store including cashier and expo in addition to line cook.

Overland Park, Kansas, United States

Responsible for supervising second shift staff, overseeing operations and ensuring that safety and quality standards weremet. I exhibited customer service skills by serving food from both hot and cold holding areas, and being the go-to forresolving customer complaints. I was able to exhibit competence in multi-tasking by performing both FOH and BOH dutiessimultaneously while also maintaining supervision of fellow staff.

Overland Park, Kansas, United States

Developed skills in many different disciplines of Asian cuisine here, such as rolling sushi and cooking with a wok. Also wasthe first open kitchen that I worked in, forcing me to not only maintain my technical skills, but maintain my professionalism and appearance under pressure.

Topeka, Kansas, United States

Being the only cook on line most of the time, I was solely responsible for the timing and quality of guests meals. Idemonstrated skilled use with a griddle, which was widely used in the preparation of a wide variety of dishes, such asburgers, hash browns, pancakes, quesadillas, etc. Demonstrated skill with cooking eggs in nearly every possible way they can be prepared.

Topeka, Kansas, United States

Sharpened my skills on the hot line here, and gained my first experience working a deck oven here. This was also the firstkitchen I worked in (other than quick service) that used screens to display orders instead of paper tickets, so I was able to gain that skill.

Topeka, Kansas, United States

As an expo, I was responsible for every dish that left the kitchen during my shift. As a 600 person capacity restaurant, thosedishes could number in the the thousands during a busy night. I made sure each customer got a quality meal in areasonable amount of time. This is where I cut my teeth in a real, full-service kitchen. I was able to become comfortable in ahigh-volume kitchen here.

Topeka, Kansas, United States

Gained more experience here in the quick service restaurant segment of the industry, first experience in food servicemanagement was gained at this job. Learned how to work as a team and in a group setting here. Showed proficiency onthe hot line and was able to move people into the best position for them.

Topeka, Kansas, United States

First experience with food preparation and production. Also learned how to use a POS system and register here.

Food & Beverage Management, Hospitality Administration/Management

Vocational Certifica, Culinary Arts/Chef Training