, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Summary
Dedicated leader bringing 10+ years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Deep understanding of OSHA and other compliance measures. Hard-working leader bringing detail-oriented approach to food preparation and handling. Keeps kitchen areas well-stocked and organized for maximum productivity. Team-oriented and reliable with excellent communication and problem-solving strengths. Hard-working leader bringing detail-oriented approach to food preparation and handling. Keeps kitchen areas well-stocked and organized for maximum productivity. Team-oriented and reliable with excellent communication and problem-solving strengths. Punctual leader experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations. Disciplined individual committed to impeccable food preparation and presentation within fast-casual and fine-dining restaurants alike. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements.
Skills
Menu Planning
Current in Culinary Trends
Team Leadership
Team Collaboration
Resolving Complaints
Prioritization and Organization
Flexible and Adaptable
Staff Training
Staff Performance Assessments
Menu Item Pricing
Performance Improvement
Resource Management
Project Management
Coaching and Mentoring
Team Building and Development
Experience
Cook, Jan - Current Shakey's Pizza – Inglewood, CA,
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Followed safety protocols in handling of equipment and food.
Prepared salad bar items ahead of rush periods and placed in refrigerator for later use.
Replaced aging items with fresh ingredients.
Kept bar, guard and floor areas neat, cleaning up spills and wiping down counters.
Took precautions to avoid cross-contamination between food items.
Restocked plates, utensils and ingredients to keep salad bar fresh for customers.
Monitored buffet food quantities and refilled items.
Set up buffet and replenished items at salad bar.
Checked inventory levels and recorded supply usage on log sheets or in company software.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Cleaned and sanitized kitchen equipment, utensils, and work stations.
Prepared variety of foods according to exact instructions and recipe specifications.
Prepared workstations with ingredients and tools to increase efficiency.
Restocked cupboards, refrigerators and service stations with new food items or supplies.
Adhered to all food safety and sanitation protocols to reduce germ spread.
Finished orders with cutlery, napkins and condiments.
Monitored temperatures of prepared food and cold-storage areas.
Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Pastry Chef, 02/2021 - 02/2021 Accor Hotels – Berkeley, CA,
Measured, mixed and prepped raw materials according to company specifications and recipes.
Trained kitchen workers on culinary techniques.
Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Customized items for seasonal offerings, special events and personal requests.
Supervised preparation and presentation of desserts for all catered events.
Oversaw pastry production for catering, pick-up orders and in-store customers.
Created desserts such as cakes, frozen treats and pastries weekly.
Developed special menu items to improve business offerings.
Maintained current knowledge of pricing, ingredients, product availability and current promotion.
Coached new staff on policies, procedures and performance strategies.
Created allergy-free breads, pastries and cakes according to individual customer requirements.
Revamped menus and implemented quarterly updates to meet changing demands.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Improved performance of team members resulting in high-quality meals produced daily.
Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
Rotated and organized stock in refrigerator and freezer to minimize waste.
Prepared special orders including, cakes, holiday dishes and party platters.
Answered customer product-related questions by providing ingredients and preparation information.
Tempered chocolate to fabricate shiny, durable and delicious candies and toppings.
Executed culinary trends and cultivated creativity by developing innovative daily specials.
Lead Cook, 01/2017 - 08/2020 Allina Health Systems – Golden Valley, MN,
Completed workstation set up and break down, properly disposing of leftover food.
Kept stations stocked and ready for use to maximize productivity.
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Stood in for other members of kitchen staff.
Trained new cooks on menu items and kitchen procedures.
Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Cooked food following specific measurements and recipes.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Grilled and deep fried various foods from meats to potatoes.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Double-checked plated meals for any last minute changes before sending to dining room.
Filled specialized menu orders.
Implemented food quality specifications through menu planning, plate presentation and quality checks.
Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
Assisted Sous Chef with training and development of culinary staff.
Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
Precooked garnishes for later use to top off fresh dishes.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Measured, mixed and prepped raw materials according to company specifications and recipes.
Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
Maintained temperature, sweep and sanitation logs to document proper conditions.
Designed appealing product displays to maintain unique presentation.
Created attractive dessert trays for catering events.
Controlled spoilage by generating turn movement and maintaining monthly inventory.
Washed preparation utensils, tools and machinery by hand and using industrial dishwasher, segregating used utensils from clean to prevent cross-contamination.
Set up fresh baked goods in front display, organizing for visibility and to showcase daily specials or items with limited availability or shelf-life.
Followed recipes to mix dough in batches sufficient for daily production quota.
Prepared pastry creams, fillings, icing, chocolate mousse and other components used in decorating and filling baked goods.
Organized raw ingredients and supplies in storage areas, moving and sorting large bags of flour and sugar, containers of cooking oil and other ingredients.
Filled orders requesting custom icing or fondant designs, incorporating lettering and images into decorations according to customer requests.
Actively maintained preparation line ingredient levels, replenishing supply of fillings, nuts, cheeses and other ingredients to support uninterrupted preparation.
Alerted management to issues with equipment condition, including broken utensils and operation problems with ovens, coffee machines and registers.
Contributed to menu creation through development of new or seasonal product ideas and recipes.
Education and Training
High School Diploma: , Expected in 06/2007 - Hare High Shcool - Garden Grove, CA, GPA:
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