ServSafe Manager Certified and responsible Lead Cook, offering proven skills in maintaining clean facilities and promoting customer satisfaction through exceptional service. Prone to dedicating long hours to complete fast-paced work. If given the opportunity to work as your Sous Chef, I would be highly motivated to build my career and share my commitment to innovative food presentation, careful consideration of dietary needs, restrictions, and unparalleled customer service, with my prospective new team.
ServSafe Food Handler
ServSafe Manager Certification
Food inventory management
Large-scale food preparation
Kitchen equipment sanitation
Forecasting and planning
Strong communication skills
Working in coolers and freezers
Employee training and development
Kitchen staff coordination
Conversant in Spanish
Pursuing an Associate of Technical Arts Degree- Culinary Arts
Delegated jobs within the kitchen depending on restaurant traffic and employee skill.
Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens, and fryers
Taught kitchen staff safety protocols and restaurant standards.
Supervised line cooks to monitor food safety and order accuracy.
Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Took over line positions in events of emergency.
Collaborated with residential staff to collect information about specific customer desires and dietary needs.
Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Maintained well-organized mise en place to keep work efficient and consistent.
Verified compliance in preparation of menu items and customer special requests.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Oversaw food preparation and monitored safety protocols.
Reduced customer waiting by batch cooking popular items during rush times.
Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
Collaborated with manager immediately when serious equipment failures occurred to resolve quickly and avoid slow-downs.
Trained and assisted new kitchen staff members.
Communicated with management on food inventory stock to request order placement.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Inspected and cleaned food preparation areas to guarantee safe, sanitary food-handling practices.
Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
Contributed to consistent customer satisfaction ratings by producing high-quality food and providing timely service.
Packaged, arranged and labeled ingredient stock, storing at established temperatures.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Supported waitstaff and other team members in completing tasks.
Prepared ingredients for menu items.
Suggested actionable improvements to streamline training procedures.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Stocked food items upon manger request and adhered to food safety standards at all times.
Completed all hot and cold food assignments to meet deadlines for meal preparation.
Arranged supplies and equipment between storage and work areas.
Participated in educational opportunities to increase product knowledge.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Used downtimes to prepare ingredients and restock supplies for expected busy periods.
Maintained composure and work quality while under stress.
Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
Supervised loading and unloading of dirty dishes and utensils onto organized busing trays for streamlined cleaning and storage.
Performed complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
Cleaned and coordinated cleaning of indoor and outdoor dining spaces- wiping tables, placing trash in receptacles and replenishing supplies.
Inspected dishes and utensils for cleanliness, sending back to be washed again when necessary.
Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
Supervised set up of banquet food stations and coordinated service to multiple dining areas.
Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Moved and set up seating, prepared extra silverware, prior to arrival of large groups.
Applied communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
Quickly and clearly communicated dining orders to kitchen staff, directing attention to special requests or dietary restrictions.
Folded napkins and prepared silverware sets to provide adequate supply for host station.
Used correct cleaning, sanitizing and food handling procedures to maintain optimal protections for customers.
Handled portion control activities according to specified instructions provided by chef.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
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