Cashier And Cook Resume Example Ken Sutton/Sutton's Concessions

CASHIER AND COOK

Professional Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure setting with 15 years of experience cooking in catering environments. Prior work as prep cook, line chef, and sous chef. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

Skills

Beautiful presentation of food
Extensive catering background
Food presentation talent
Hospitality and service industry background
Institutional and batch cooking
Strong attention to safe food handling procedures
Effective planner

My skills as a person are creativity consistency a feeling of ownership of the company i work for.

Work History

04/2015 to 09/2015

cashier and cook Ken Sutton/Sutton's Concessions – 1500 peterson road North Muskegon MI 49445

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Led shifts while personally preparing food items and executing requests based on required specifications.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Practiced safe food handling procedures at all times.

06/2007 to 01/2015

caterer Above and Beyond Catering – Grand Rapids, MI

Expertly managed 10 staff and maintained appropriate staffing levels throughout shifts.
Comprehensive knowledge of food and catering trends
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Practiced safe food handling procedures at all times.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Maintained updated knowledge of local competition and restaurant industry trends.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Education

1997

High School Diploma:
Hart High School - Hart MI

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cashier and cook Resume Example

Resume Score: 55%