Line Cook with 10 years of experience in high-pressure 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.
Worked 60 hours a week as head night prep cook in charge of all volume production for each day and standard pull/thaw for all proteins used on a daily basis
Started as pantry chef at night and cross trained every station eventually settling on saute. On busy nights I was a "rover" on every station ensuring quality and efficiency during the volume of serivice. Started as opening prep chef 6 months in and setup entire kitchen wrote all prep lists filled out and accepted orders form food vendors.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Expert in final plate preparation with authentic presentation. Built and fostered a team environment
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Actively participated in staff meetings and operated as an effective management team leader. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Followed proper food handling methods and maintained correct temperature of all food products. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Implemented and supported company initiatives and programs.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly garnered diners' praise. Quickly and courteously resolved all guest problems and complaints. Prepared healthy, enjoyable breakfasts and dinners for diners. 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. Enforced appropriate work-flow and quality controls for food quality and temperature. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
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