Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Skills
Institutional and batch cooking
Food spoilage prevention
Food plating and presentation
Recipes and menu planning
Food preparation and safety
Portion Control
Work History
09/2020 to Current
Cook Shift LeaderSpectrum Health – Ionia, MI,
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Assisted chef with planning easy but elegant appetizers to spark customer interest.
Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Safely used kitchen equipment and reduced risk of injuries and burns.
Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Placed orders to restock items before supplies ran out.
Coordinated hiring and training activities for kitchen and back of house employees while continuously monitoring performance.
02/2019 to 07/2021
CookBanner Health – Gilbert, AZ,
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Transitioned between breakfast and lunch service.
Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Safely used kitchen equipment and reduced risk of injuries and burns.
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
07/2019 to 02/2021
CookBanner Health – Queen Creek, AZ,
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Transitioned between breakfast and lunch service.
Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
07/2017 to 12/2018
CookBanner Health – Fort Collins, CO,
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Transitioned between breakfast and lunch service.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Met production requirements for banquet and outlet desserts and breakfast pastries.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Education
Expected in 11/2014 to to
High School Diploma: Preparatoria Escela Sofista - Cuatla, Morelos, GPA:
Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.