culinary specialist resume example with 3+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary
Determined United States Coast Guard E5 and Culinary Specialist accomplished in serving meals quickly and efficiently to large groups. Competent in proper food storage techniques, inventory calculations, maintaining food temperatures and cleaning procedures. Team-oriented with excellent communication skills allowing efficient operations and rapid service.
Hardworking and reliable Culinary Specialist with strong ability in multi-tasking and coordination. Offering management, leadership and safety. Highly organized, proactive and punctual with team-oriented mentality.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Skills
Managing dining facilities
Budget development
Estimating and ordering stock
Inspecting deliveries
Planning nutritious meals
Budget Management
Food service
Sanitizing and cleaning
Food preparation
Purchasing
Team training
Meal preparation
Cleaning and sanitizing methods
Menu development
Cleaning and sanitation
Grilling and deep frying skills
Vendor relationships
Kitchen equipment and tools
Food preparation techniques
Pantry restocking
Recipe creation
Food procurement
Portion and cost control
Fire suppression tactics
Medical response
Alarm response
Firefighting techniques expertise
Fire prevention and enforcement
Public safety and security
First response services
Emergency Response
First aid certified
First aid and CPR certified
Decision-making
Organizational skills
Time management
Education and Training
Hialeah High SchoolHialeah, FLExpected in 06/2016 ā āHigh School Diploma: - GPA:
Miami Dade CollegeMiami, FLExpected in ā ā: - GPA:
Experience
Bluegreen Resorts - Culinary Specialist Myrtle Beach, SC, 06/2017 - Current
Prepared and served meals to around 150 service members each day.
Checked stock deliveries for safety, quality and quantity.
Developed nutritious menus and ordered variety of healthy food to change up menu offerings.
Cleaned, sanitized and maintained food storage, preparation and serving areas.
Maintained budget by monitoring inventory and purchases to reduce spending by 30%.
Reduced food costs 25% by expertly estimating purchasing needs and buying through approved suppliers.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Placed frequently used food such as butter and eggs in proper storage containers and placed perishable items in refrigerator.
Trained and supervised line cooks to develop new skills in knife techniques and kitchen safety.
Monitored quality, presentation and quantities of plated food across line.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Planned and prepared food product orders to maintain appropriate stock levels.
Developed innovative menu to provide customers with over 5 high-quality food options.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and food items.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
Supervised kitchen staff of 5 individuals, delivering on-the-fly training and mentoring to improve skills.
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