Line Cook with 11 years of experience in high volume, institutional culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Oversee a crew of 50+ workers engaged in preparing and serving food. Enforced appropriate work-flow and quality controls for food quality and temperature.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Collaborated closely with the Dinning Facility Manager to conduct staff meetings and resolve service, product and personnel issues.
Independently performs difficult tasks in the preparing, seasoning, and cooking of foods in large and small quantities. Extensively trained in the setting and proper sanitation measures satisfactory to government standards. Four years of institutional facility cooking experience.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Twelve years of experience as a Grammar School Teacher.
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