I am an exceptional professional with over 10 years of customer service and food service experience. I am dedicated to providing quality service and optimizing team work in addition to providing the best care to my customer and coworkers. I also Posses excellent communication skills with a drive to learn and grow as well-rounded professional.
Motivated and hardworking cook with 10+ years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.
Skills
Sous vide technique
Contemporary sauce work
Dish preparation
Food presentation
Cutting and slicing techniques
High volume production capability
ServSafe certified
Cleaning and organization
Focused and disciplined
Food Preparation
OSHA
Strong butchery skills
Fine Dining
Food handlers card
Well-tuned palette
Ingredient inspection
Foodservice sanitation
Team-oriented
Effective prioritization
Multitasking
Equipment cleaning and maintenance
Recipe preparation
Education and Training
William Fleming High SchoolRoanoke, VAExpected in 06/2018 – –GED: - GPA:
Experience
Accura Healthcare - Cook Ortonville, MN, 01/2015 - Current
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Instructed cooks in preparation of garnishes, dressings and side dishes.
Created approximately 50 orders simultaneously during busy periods.
Collaborated with team to maintain timely food preparation goals.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Placed frequently used food such as noodles and bean in proper storage containers and placed perishable items in refrigerator.
Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Grilled and deep fried various foods, including meats, potatoes and fish.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Prepared and plated 50+ dishes per shift for busy $30000 annual revenue restaurant.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Coordinated average of 50 to 300 daily food orders, organizing timely deliveries to each table.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Oversaw food product inventory, making recommendations to team to streamline kitchen operations.
Made recommendations to managers regarding future food and equipment purchases to maintain product effectiveness.
Collaborated closely with managers to participate in staff meetings and resolve service, product and personnel issues.
Prepared more than 40 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Performed work station prep, including fry and grill prior to shift start.
Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Garnished and arranged dishes into creative presentations.
Developed strategies to enhance food-presentation aspects of catering and retail environments.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Prepared bakery and specialty products such as bagels, breads and pastries.
Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Reduced food waste 70% by overseeing and planning ingredients, anticipated customers and popularity of items.
Trained and mentored up to 15 new employees each quarter.
Adhered to all company food, safety, quality and sanitation policies.
Priced and ordered food products, kitchen equipment and food service supplies.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Controlled portion sizes and garnishing for optimal cost controls.
Supervised staff preparing and serving 200 meals per day.
Responded to customer concerns efficiently, accurately and with detailed information.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Monitored and counted food stock and supplies to reorder on time.
Complied with company service standards, including inventory and cash control procedures.
Performed prep work such as washing, peeling, cutting and seeding fruits and vegetables.
Verified orders and bagged items for easy transport.
Prepared different food items, following recipes to cut, chop and combine ingredients in correct amounts and with proper technique, cooking to perfection.
Organized food items on serving trays and in carry-out packages.
Built brand loyalty and accomplished customer satisfaction by working well with other food service team members.
Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
Washed, peeled, cut and measured recipe ingredients.
Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
Resolved customer concerns and relayed relevant information to supervisor.
Reviewed contents on food trays to check receiving complete order.
Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control.
Kept customer and food preparation areas clean and well-organized for maximum efficiency.
Prepared large batches of different food according to standard recipes.
Completed opening, closing and shift change tasks to promote store efficiency.
Red Lobster Hospitality LLC - Preparation Cook City, STATE, 08/2009 - 11/2014
Maintained clean and orderly appearance throughout kitchen and dining area.
Made all meals in accordance with company standards and requirements.
Rotated stock items and ingredients to maintain efficiency and freshness.
Adhered to all regulatory standards regarding safe and sanitary food prep.
Kept stations stocked and ready for use to maximize productivity.
Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Executed proper techniques when preparing menu item ingredients.
Operated steam kettles to produce 3-gallons of different soup each day.
Identified machine malfunctions, leading to cost-saving repairs.
Organized and labeled stock of ingredients to maintain needed inventory levels.
Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
Prepped vegetables and pasta ingredients by washing, chopping and dicing.
Maintained quality and freshness of food by rotating stock 1 times per 30 minutes .
Sliced meats to prepare for cooking and assembly of menu items such as fish and chicken.
Marinated and pre-cooked soup and potatoes meats for appetizers and entrees to prepare for meal service.
Improved overall kitchen efficiency through working hard, leading to food readiness.
Assisted with dining room tasks by removing soiled dishes during meal service and returning to kitchen for washing.
Cooked food following specific measurements and recipes.
Offered support to other stations in high-volume shifts or as needed.
Prepared more than 200 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Grilled and deep fried various foods, including meats, potatoes and fish.
Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
Assisted with training and development of new talent.
Completed more than [Number] orders each shift with focus on quality and efficiency.
Dressed, seasoned and garnished appetizers and salads to prepare for food service.
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