Food service worker with fast food, retail and customer service experience. Trained in food safety and handling.Hardworking cook focused on producing quality food and providing excellent customer service.
Experienced cook who successfully manages large-volume orders and adeptly operates grills, deep-fat fryers and griddles.
Recognized by peers and management for going above and beyond normal job functions.Successfully managed a kitchen staff of seven employees during high volume dinner services for more than 500 diners each night.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Actively participated in staff meetings and operated as an effective management team leader.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Continually supervised the training and cross training of all cooks staff for all phases of preparation.
Consistently emphasized food quality and specialized in proper nutritional food guidelines techniques.
supervised a staff of seven and calculated payroll. Formatted staff work schedule.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Took necessary steps to meet customer needs and effectively resolve food or service issues.
Served fresh, hot food with a smile in a timely manner.
Carefully maintained sanitation, health and safety standards in all work areas.
Frequently washed and sanitized hands, food areas and food preparation tools.
Created meals with donations from varies goverment and private agencies.
Beginning position as a home health care aide. Promoted to shift supervisor.
Assisted clients with daily personal needs.
Prepared food according to clients diets and food restrictions.
Trained new employees.
Calculated payroll, formatted employees work schedule, and planned outdoor activities.
Accurately measured ingredients required for specific food items.
Scheduled activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Cleaned food preparation areas, cooking surfaces, and utensils.
Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles.
Coursework in Business and Restaurant Management
Coursework in Food and Beverage Operations
Maintained a 3.5 GPA
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