Food service professional and culinary arts student with over 10 years experience in FOH and BOH operations. Detail oriented with customer service and food handling expertise. Enthusiastic, efficient, and strong management qualities.
Baked, roasted, broiled, and steamed meats, fish, vegetables and other foods.
Received high praise and other incentives for continual cleanliness above company standards.
Prepared meals in private homes according to employers' recipes or tastes.
Spoke with patrons to ensure satisfaction with food and service.
Oversaw kitchen employee operations to ensure production levels and service standards were maintained.
Assisted in maintaining preparation and service areas in a sanitary condition.
Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.
Cooking to specifications of customer.
Manager on duty.
Accommodating all patrons and resolving all in restaurant issues.
Maintained the quantity and quality of received products.
Increased the amount of customers for overnight shift.
Played a major role in correcting and maintaining a low food cost.
Prepared a variety of foods according to customers' orders or supervisors' instructions.
Placed food servings on plates and trays according to orders or instructions.
Performed serving, cleaning, and stocking duties in establishments.
Executed all presentation and garnishing to plate before reaching customer.
Followed proper food handling methods and maintained correct temperature of all food products.
Cooked food properly and in a timely fashion, using safety precautions.
Maintained system of control for storage temperatures and proper functioning of kitchen equipment.
Consistently produced exceptional menu items that regularly garnered diners' praise.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Prepared a variety of local and seasonal specialties which contributed to a boost in sales during each quarter.
Persistently strove for continual improvement and worked cooperatively as a team member.
Expert in final plate preparation with authentic presentation.
Coursework in Pastry Arts
Classes in Restaurant and Facility Operations
Courses in: Food Preparation, Kitchen Management, International, American Regional, Italian, and Caribbean Cuisines
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