, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
Professional Summary
Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure medical restaurant settings. High-performing Chef offering 7 years of kitchen experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Skills
Institutional and Batch Cooking
Food Spoilage Prevention
Food Presentation
Food Plating and Presentation
Food Preparation
Food Preparation and Safety
Order Delivery Practices
Cleaning and Organization
Recipes and menu planning
Beautiful presentation of food
Strong attention to safe food handling procedures
Performance improvement
Hospitality and service industry background
Kitchen equipment operation and maintenance
Operations management
Menu marketing expertise
Effective planner
Hospitality service expertise
Extensive catering background
New hire training
Work History
Cook 1, 09/2018 to Current Marriott International – Clive, IA,
Assisted chef with planning easy but elegant appetizers to spark customer interest.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Safely used kitchen equipment and reduced risk of injuries and burns.
Prepared estimated Number of orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Managed 10-person staff, supervised preparation of gourmet and homestyle foods and explained steps for readying specialty items.
Planned promotional menu additions based on seasonal pricing and product availability.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Met production requirements for banquet and outlet desserts and breakfast pastries.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Verified proper portion sizes and consistently attained high food quality standards.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Ordered and received products and supplies to stock kitchen areas.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Communicated closely with Dietitians and nurses to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Produced over 40 dishes per day and maintained near-perfect customer satisfaction scores.
Transitioned between breakfast and dinner service.
Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Recommended menu items for new dish development, holidays, special events and promotions.
Cook Shift Leader, 04/2015 to 09/2018 Spectrum Health – Watervliet, MI,
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Placed orders to restock items before supplies ran out.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Collaborated with staff members to create meals for large banquets.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Obtained fresh, local ingredients, resulting in lower grocery costs.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Prepared operational reports and analysis, monitored trends and made appropriate recommendations for success.
Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Produced revolutionary menu offerings to put establishments on local, regional and national map.
Mentored kitchen staff at all levels to prepare each for demanding roles.
Supervised and enhanced work of 5-person team producing more than 30 plates per day.
Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Assistant Manager, 05/2010 to 04/2015 Fleet Feet – Clarksville, TN,
Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
Established and optimized schedules to keep coverage and service in line with forecasted demands.
Planned team-building exercises to increase employee performance and job satisfaction.
Helped with planning schedules and delegating assignments to meet coverage and service demands.
Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
Mentored Number-member sales team in applying effective sales techniques and delivering top-notch customer service.
Reduced financial discrepancies by monitoring monetary transactions, including credit card sales and deposits.
Increased sales revenues by promoting complementary products and educating customers about store promotions.
Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency.
Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
Achieved recognition from senior management for contribution to store success, including managing sales, employees and operations to foster optimal performance.
Reduced corporate costs by developing and implementing improved merchandising, receiving and maintenance procedures.
Increased sales by driving operational efficiencies and building excellent customer rapport.
Reviewed sales and gross profit reports to determine options for increasing market growth.
Monitored security and handled incidents calmly.
Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
Directed merchandising, promotion and brand loyalty efforts for business segment with greatest sales volume.
Education
High School Diploma : , Expected in 05/2005 Richfield High School - Richfield, UT GPA:
Associate Of Business Administration: Business, Expected in Snow College South - Richfield, UT, GPA:
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