Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
cooking, special events, food safety,
Contemporary sauce work
Focused and disciplined
High volume production capability
Focus on portion and cost control
Inventory management familiarity
10/2017 to Current
Lead CookSt. Mary Medical Center － Langhorne, PAProvided courteous and informative customer service in an open kitchen format. Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. 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. Prepared healthy, enjoyable breakfasts and dinners for diners.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Displayed a positive and friendly attitude towards customers and fellow team members. Displayed a positive and friendly attitude towards customers and fellow team members. Mixed, weighed and proofed ingredients in accordance with bakery recipes. Correctly and safely operated all kitchen equipment in accordance with set guidelines.
10/1999 to 04/2017
First Cook/Second CookAria - Jefferson Health, Frankford Campus － Philadelphia, PA
Consistently provided friendly guest service and heartfelt hospitality.
Promptly and empathetically handled guest concerns and complaints.
Demonstrated integrity and honesty while interacting with guests, team members and managers.
Greeted customers and provided excellent customer service.
Pleasantly and courteously interacted with customers.
Maintained high standards of customer service during high-volume, fast-paced operations.
Built loyal clientele through friendly interactions and consistent appreciation.
Prepared all food orders within a 2-3 minute time frame.
Assembled food orders while maintaining appropriate portion control.
Prepared specialty foods such as pizzas and sandwiches, following specific methods that required quick prep time.
Verified that prepared food met all standards for quality and quantity.
Prepared a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
Placed food trays over food warmers for immediate service or stored them in refrigerated storage cabinets.
Followed food safety procedures according to company policies and health and sanitation regulations.
Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
Stored food in designated containers and storage areas to prevent spoilage or cross-contamination.
Reported to all shifts wearing a neat, clean and unwrinkled uniform.
Reported to each shift on time and ready to work.
Performed all position responsibilities accurately and in a timely manner.
Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.
Routinely moved and stocked food products weighing up to 50 pounds.
Diligently restocked work stations and display cases.
Immediately informed supervisors when supplies were low or if equipment was not functioning properly.
Cooked and packaged large batches of food that were prepared to order or kept hot until needed.
Prepped items for later use to save staff time during busy hours.
05/1991 to 10/1999
Head ChefKitchen Mgr Leneghan's Tavern － Philadelphia, Pennsylvania
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by 20 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Maintained updated knowledge of local competition and restaurant industry trends.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Led shifts while personally preparing food items and executing requests based on required specifications.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross- contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Successfully reduced the restaurant's annual food and labor costs by 30 % through proper budgeting, scheduling and management of inventory.
Verified freshness of products upon delivery.
Expertly managed 5 staff and maintained appropriate staffing levels throughout shifts.
Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Education and Training
Certificate: Chef Academic TrainingThe Restaurant School at Walnut Hill College － Philadelphia, PA, United States