Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team.
Skills
Safety behaviors expertise
Standard operating procedures understanding
Materials handling
Recordkeeping abilities
Entry management
Customer Service
Business Operations
Communications
Stock Rotation
Organization
First Aid/CPR
Experience
Laborer, 01/2018 to 10/2019 Caddell – Birmingham, AL,
Worked for several different businesses through SSC Inc. As they are a staffing agency. Wetherport LLC II was a janitor and a fabric puller. Cedaredge Golf Course I was a groundskeeper. Town of Cedaredge I was a groundskeeper for the downtown lawn areas and city parks.
Cook/Kitchen Manager, 08/2015 to 09/2018 Tkc Holdings – Moore Haven, FL,
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Prepared bakery and specialty products such as bagels, breads and pastries.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Created exceptional menu items executed with precision to regularly garner diner praise.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
Operated all kitchen equipment safely to avoid injuries.
Mixed, weighed and proofed ingredients to match exact recipe formula.
Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Garnished and arranged dishes into creative presentations to delight patrons.
Cook, 03/2016 to 07/2017 The Diner – City, STATE,
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Operated all kitchen equipment safely to avoid injuries.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Mixed, weighed and proofed ingredients to match exact recipe formula.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Garnished and arranged dishes into creative presentations to delight patrons.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Prepared bakery and specialty products such as bagels, breads and pastries.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Created exceptional menu items executed with precision to regularly garner diner praise.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Education and Training
GED: , Expected in 02/2009 Pikes Peak Community College - Colorado Springs, CO GPA:
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