Line Cook with 6 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare and learn a new variety of dishes in a professional, passionate, rewarding environment.
Associates degree as well as a certificate of completion earned from the Culinary Institute of the Pacific, University of Hawaii Kapiolani Campus. Awarded a silver metal and second place (regionally) among 11 states, by the American Culinary Federation for participation on Student Culinary Competition Team Hawaii in, 2010. CPR and AED certified as well as trained in Heimlich maneuver techniques. Voted, Royal Lahaina Resort employee of the quarter by management.
Consistently producing exceptional menu items that regularly garnered diners' praise, while displaying a positive and friendly attitude towards customers and fellow team members. Effectively and efficiently work multiple stations around hotel including restaurants sauté station, broiler station, prep station, lunch station, banquets, special events on and off property, as well as temporary transfers to supervisor pending an opening in scheduling including but not limited to monthly inventory, ordering and receiving from purchasing department.
Collaborated closely with the General Manager/Owner and Executive Chef/ Owner to conduct staff meetings and resolve service, product and personnel issues. Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, and labor budgeting. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and all dining areas including lunch, dinner, late night take out "window" and provided food for "Bar 35" (a neighboring bar that turned to, Lucky Belly for a need to fill the demand for providing bar food).Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. As well as working along side my fellow cooks on the hot line providing satisfying meals (lunch as well as dinner) for a busy restaurant.
Consistently produced exceptional menu items that regularly garnered diners' praise. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Set up and performed initial prep work for food items pertaining to each individual station. Worked from the bottom, up beginning with pantry station, fry station, and finally sauté station. As well as properly executing Chef Hiroshi's unique dishes in accordance with his cooking techniques, standards and time expectations.
Displayed a positive and friendly attitude towards customers and fellow team members. Complied with all food and safety regulations during set-up and prepping of restaurant for daily operations. Responsibilities including traditional breakfast cookery (pancakes, waffles, omelets, eggs, ect.) as well as made to order lunch items in a fast paced limited space work environment. Properly storing and receiving daily purchases from multiple vendors as well as product inspections.
Graduated from the Culinary program at University of Hawaii's Kapiolani community college campus. Attended classes in both food preparation as well as some baking. The culinary program also offered an opportunity to do a paid internship at The Four Seasons Hualalai Resort on the Big Island to assist in the hotel bake shop. As well as offering an opportunity to compete on the 2010 student culinary competition team.
Studied business management in Menlo College's silicon valley based private institution for three years. While working at local restaurants in the area. Soon discovering my passion for cooking which lead to my change of majors and move to University of Hawaii's Kapiolani Campus Culinary Arts program.
On the job training as well as classically taught cooking techniques include: hot line cookery in numerous stations including party, fry, broiler and sauté as well as banquet cooking for large venues/ luau preparations.
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