Culinary Worker Resume Example Chugach Alaska Corporation

CULINARY WORKER

Summary

Reliable food preparation worker with strong background helping with customer orders, cooking and store cleanliness. Able to stand for long hours and complete demanding work in high-volume settings. Service-oriented, punctual and hardworking with excellent people skills.

Skills

Food preparation technique
Consistent presentations
Heavy equipment familiarity
Safe food handling

Team contribution
Proper storage and preservation
Team building
Equipment Operation

Experience

Culinary Worker
Cleveland , OHChugach Alaska Corporation/Jan 2020 to Current

Removed trash and dropped food items regularly to keep workspaces neat and clean.
Packaged and stored food products appropriately to ensure proper handling and preservation.
Verified proper operation of refrigerators, freezers and warming lamps by collecting temperature.
Employed knowledge of cutlery and culinary tools to prepare foods.
Protected food from by storing according to safety procedures.
Kept all utensils, dishes and glasses clean and ready for customer use.
Followed recipes and customer request details to prepare high-quality, delicious meals.
Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
Cross-trained in line, Maintnence, and serving positions to support team and help meet all customer needs.
Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
Prepared for busy periods by organizing ingredients and restocking supplies for expected loads.
Re-stocked, organized and arranged service and food stations.
Operated grills, ovens, deep fryers and ranges to prepare large batches of breads, meats and other menu items cooked with heat.
Collaborated with other kitchen staff in preparation of complex dishes , accepting delegated tasks and coordinating completion with others.
Used dishwashers, brooms, mops, rags and sanitizer to clean kitchen appliances and equipment as well as floors and preparation services following food safety requirements.
Sampled ingredients and dishes before, during and after preparation to evaluate quality and adjust preparation procedures where desirable to improve taste and overall quality.
Read recipe directions to operate cooking equipment and select appropriate ingredients, observing standards of quality to optimize customer satisfaction.
Cooked, baked and otherwise prepared broad variety of menu items, including entrees, sides and desserts, following recipes to meet quantity and quality requirements.
Prepared cold items such as salads, sandwiches and desserts, following recipes and modifying to customer specifications.
Prepared soups, sauces and stews in quantities of up to 25 at once, preparing from raw ingredients and contributing to plating and serving.
Observed regulatory requirements and company policies in implementing personal hygiene and work area sanitation procedures.
Washed, peeled and chopped fruits and vegetables using knives, choppers and other tools and eliminating old or unfit ingredients from kitchen inventory.
Set up and maintained production stations for salads and other menu items, verifying availability and quality of ingredients and assisting with tracking ingredients needing ordering.
Brewed coffee and tea following schedule to maintain constant supply of fresh drinks with and without caffeine and sugar.

Owner
Gresham , ORKroger/Jan 2014 to Jan 2020

Assessed, optimized and elevated operations to target current and expected demands.
Enhanced operational performance by developing effective business development strategies, systems and procedures.
Set and administered annual operating budget, consistently maintaining controls and preventing overages.
Directed hiring and training of new department managers to drive organizational improvements.
Established, enforced and updated policies keeping business agile and responsive to changing market conditions.
Led startup and opening of business and provided business development, creation of operational procedures and workflow planning.
Oversaw all aspects of project execution, including progress of each phase, quality of workmanship and team performance to drive on-time completion of deliverables.
Monitored market conditions to set accurate pricing structures and take advantage of emerging trends.
Developed and implemented promotional strategies to drive business success and maintain budgetary guidelines.
Analyzed client business needs and assisted in determining appropriate resources and strategies.
Supervised performance of 8 workers, with goals of improving productivity, efficiency and cost savings.
Promoted business on social media platforms to maximize brand identity and generate revenue.
Honed sales pitches and presentations to create committed base of clientele.

Server
Fort Lauderdale , FLMarriott International/May 2012 to Aug 2013

Managed closing duties, including restocking items and reconciling cash drawer.
Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
Operated POS terminals to input orders, split bills and calculate totals.
Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.
Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
Prepared salads and appetizers to back up kitchen staff.
Served average of 30 patrons daily at restaurant with consistent recommendations for exceptional service.
Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
Promoted desserts, appetizers and specialty drinks.
Recorded orders and partnered with team members to efficiently serve food and beverages.
Upsold customers and optimized table-turns, outperforming wait staff average sales.

Driver
Stockton , CAWyndham Worldwide/Mar 2009 to Mar 2012

Maintained optimal safety by adapting driving to match current traffic conditions and applying defensive strategies to avoid accidents.
Loaded and unloaded merchandise efficiently to meet demanding route targets.
Coordinated with team members and remained flexible in work scheduling.
Planned optimal routes to minimize delays and maximize time efficiency.
Interacted with customers pleasantly to meet needs and drive satisfaction.
Performed activities on time while maintaining regular attendance and punctuality to support scheduling and work coverage.
Delivered goods and services to customers on time and in excellent condition.
Inspected vehicle before and after every trip to assess performance and maintenance requirements.
Saved gas costs per month by planning more efficient routes.
Presented bills and receipts to customers to collect payments for goods delivered or unloaded.

Education and Training

GEDNorth Georgia Technical CollegeJun 2012City, State

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Culinary Worker Resume Example

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