Reliable Head Cook offering 17 years of experience working in busy, institutional-sized kitchens.
I'm a team player, flexible, and can multitask, Highly motivated and hard working
Skills
Knife safety
Kitchen organization
Food processing
Employee supervision
Kitchen sanitation
Menu preparation
Post-shift cleanup
Ingredient preparation
Culinary techniques
Kitchen staff management
Cleaning and sanitizing methods
Food allergy understanding
Nutrition
Safety and health guidelines
Dish preparation
Inventory oversight
Meal preparation
Cleaning and organization
Team-oriented
Foodservice sanitation
Ingredient inspection
Multitasking
Equipment cleaning and maintenance
Recipe preparation
Cutting and slicing techniques
Food preparation
Effective prioritization
Experience
Lead Cook, 05/2019 - Current B.F. Saul Company Hospitality – Boca Raton, FL,
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Trained new chefs on menu items and kitchen procedures.
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Completed workstation set up and break down, properly disposing of leftover food.
Assisted Sous Chef with training and development of culinary staff.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Filled specialized menu orders.
Prepared food in the morning and before services started.
Stood in for other members of the kitchen staff.
Cooked food following specific measurements and recipes.
Unloaded truck, stocked merchandise and maintained aisles and product displays to foster neat, clean and organized aisles and sales floor.
Kitchen Manager, 02/2004 - 04/2019 The Gallery Sportsman's Club – Lakewood, CO,
Trained employees on cooking techniques, safety standards and performance strategies.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Oversaw meal preparation and monitored food handling to encourage safety.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Received, organized and rotated paper goods and food ingredients.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Supervised staff preparing and serving meals.
Priced and ordered food products, kitchen equipment and food service supplies.
Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Cook , 09/1998 - 05/2007 Centura Health – Ulysses, KS,
Set up and performed initial prep work for food items such as soups, sauces and salads.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Prepared more than 100+ dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
Coordinated average of 12 to 300 daily food orders, organizing timely deliveries to each table.
Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Created approximately 100+ orders simultaneously during busy periods.
Garnished and arranged dishes into creative presentations.
Grilled and deep fried various foods, including meats, potatoes and fish.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Instructed in preparation of garnishes, dressings and side dishes.
Oversaw food product inventory, making recommendations to streamline kitchen operations.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Education and Training
High School Diploma: , Expected in 05/1988 - Scottsburg Senior High School - Scottsburg, IN GPA:
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