Forward-thinking professional offering more than20
years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.
Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Skills
Recipe Development
Staff Supervision and Coordination
Coordinating Kitchen Staff
Equipment Inspection and Maintenance
Current in Culinary Trends
Staff Recruiting and Hiring
Vendor Relationships
Quality Control and Oversight
Cleaning and Sanitation
Food Storage
Food Preparing, Plating and Presentation
Dietary Restrictions
Special Requests
Temperature Monitoring
Rotation Procedures
Banquets and Catering
Counter Sanitization
High-Volume Environments
Chef Consultations
Kitchen Sanitization
Waste Control
Ingredient Preparation
Cooking and Baking
Microsoft Excel
Food Production
Work History
03/2022 to Current
Chef 1Lineage Logistics – Henderson, CO,
Handled and stored food to eliminate illness and prevent cross-contamination.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Placed orders to restock items before supplies ran out.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Collaborated with staff members to create meals for large banquets.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
06/2017 to Current
Owner/OperatorLive Nation Entertainment Inc – Wilmington, NC,
Managed day-to-day business operations.
Consulted with customers to assess needs and propose optimal solutions.
Trained and motivated employees to perform daily business functions.
Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Created and monitored promotional approaches to increase sales and profit levels.
Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
08/2003 to 09/2007
Lead Line Cook SupvBOOKBINDERS – City, STATE,
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.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Performed routine cleaning procedures across kitchen through Action and Action.
Grilled meats and seafood to customer specifications.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
09/2001 to 05/2003
Line Cook SupervisorGourmet Dining (Seton Hall University) – City, STATE,
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared food items such as meats, poultry and fish for frying purposes.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Grilled meats and seafood to customer specifications.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
Expected in 06/1994
DIPLOMA: General Studies Simon Gratz H.S - 1700 W HuntingPark Ave, GPA:
Certifications
Area of certification Training -Food Handling Management
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