Head Cook Inventory Clerk resume example with 5+ years of experience
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Established Head Cook thriving on creating memorable and healthy meals. Experienced in nutrional meals and optimal food handling. Offering a successful career history spanning more then 10 years.
Reliable Head Cook offering 10 years of experience working in busy, institutional-sized kitchens.
Dietary-conscious Head Cook offering well-developed skills in food safety and high-volume meal preparation. Pursuing a position in an established organization where focus and dedication are highly sought.
Detail-oriented Environmental Service Aide with extensive understanding of sanitation and infection control techniques. Self-sufficient and enthusiastic individual working quickly and effectively with little to no supervision. Used proper cleaning techniques, checked rooms for fire hazards and observed all housekeeping policies.
Calm and level-headed under duress I also obtain my Managers Serv Safe i have obatained serv safe for about 10 years now just renew it everytime it expires. I am also able to control food cost, what it means to keep your food cost at 35%. | I have also have done fruit and veggie program at a previous school i have worked at. Also have the knowledge to what the state Nutrional Guide lines need to be food serving School Meals. |
- Checked freezer and refrigerator each day to verify proper functioning.
- Followed the "first in, first out" rule with every food and beverage item and ensured those that were outdated were tossed.
- Made sure the kitchen, cooking utensils and storeroom were kept clean at all times.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Sanitized all counters and utensils used for the preparation of raw meat, poultry, fish and eggs.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Maintained and cleaned all kitchen appliances, including grill, stove and oven.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Created exciting dishes to draw in clientele and increase revenues.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Also did a end of the Month Inventory of all Produce, Meats, Dry Goods
- Helped patients with special needs eat meals with kindness and patience.
- Served specific meals to patients with special dietary needs with accuracy and speed.
- Assisted with meal prep for 75 daily meals, following strict sanitation and food handling guidelines
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Recommended appropriate feeding schedules and methods to meet nutritional needs and abilities.
- Calculated nutritional requirements to assess adequacy of diet and nutrition support.
- Coordinated nutritional care with other healthcare team members and managed care actions related to diet management.
- Maintained up-to-date knowledge on latest research and trends through extended education and professional development courses.
- Researched and identified ingredients and nutritional components of foods, diets and menu choices.
- Reviewed records and assessed nutritional condition of at-risk residents by recognizing unplanned weight changes and other issues.
- Assessed clients' overall physical health with body composition scale measurements.
- Completed Weekly inventories of food and material stocks.
- Scheduled over 4-5 employees by assigning shifts.
- Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
- Maximized customer satisfaction scores by training employees well and implementing strong customer relations standards.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Controlled portion sizes and garnishing for optimal cost controls.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Reduced costs by controlling portion sizes and eliminating all types of waste.
- Supervised successful, well-supplied and highly organized establishment thanks to consistent oversight and regular cleanliness inspections.
St. Labre Catholic School - Ashland MT,
- First Aid/CPR- Recently Expired In May but looking foward to taking another class when available
- Managers ServSafe
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Resume Overview
School Attended
- St. Labre Catholic School
Job Titles Held:
- Head Cook/Inventory Clerk
- Dietary Aide/Line Cook
- Deli Manager
Degrees
- High School Diploma
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