Self-motivated Lead Cook used to working in busy kitchen. Proficient in preparing main dishes, appetizers, salads and desserts. Experienced training and supervising new employees.
Motivated and hardworking Lead Cook with 16 years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.
Reliable Cook with 16 years of experience preparing food in fast-paced environments. Adept at working grill, line and pantry. Strong communication and multi-tasking skills.
Creative Lead Cook with 16 years of kitchen experience. Proficient in menu planning and delegating kitchen tasks to appropriate employees. Talented at staying calm and efficient in stressful situations and monitoring cook safety.
Qualified Cook with 16 years of experience in restaurant environments. Team-player highly skilled at communicating clearly with cashiers and kitchen staff. Current Food Handler permit.
Skills
Prompt table clearance, Service-oriented, and Time management
Service-oriented mindset
Menu memorization
Meat preparation
Outstanding cleanliness
Organizing and prioritizing
Courteous and professional demeanor
Plating dishes
Proficient in mixology
Food preparation techniques
Verbal communication
Processing equipment proficiency
Flexible and adaptable
Food preparation
Guest and client satisfaction
Lifts 70 pounds
Trained in food safety guidelines
Stocking ingredients
Preparing ingredients
Safe food handling
Natural foods specialist
Frying
Excellent customer service
Team contribution
Dish preparation
Flexibility
Spoilage prevention
Effective multi-tasker
Team building
Special dietary requirements
Nutritional knowledge
Food safety understanding
Flexible schedule
Employee training
Ingredient preparation
Kitchen organization
Outgoing personality
Knife safety
Sales techniques
High-volume dining
Safety standards training
Strong communication skills
Strong team member
Cleaning and sanitization
Meat slicing expertise
Excellent cook
Operating fryers and grills
Food inspection
Organizational skills
Work History
Lead Cook, 07/2003 - 08/2008 Allina Health Systems – Saint Paul, MN,
Taught kitchen staff safety protocols and restaurant standards
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
Maintained well-stocked stations with supplies and spices for maximum productivity
Supervised line cooks to monitor food safety and order accuracy
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
Designed high-quality menu items using in-season ingredients, reducing overall costs 28%
Collaborated with front of the house managers to collect information about specific customer desires and dietary needs
Prepared items like bacon ahead of time to promote efficiency in dish garnishing
Prepared meals for lunch and dining services with average of 45 tables per day
Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
Took over line positions in event of emergency
Monitored food product stock and alerted supervisor when items ran low in time to reorder
Cooked food following specific measurements and recipes
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
Prepared food in the morning and before services started
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Lead Cook, 08/2008 - Current Allina Health Systems – Coon Rapids, MN,
Filled specialized menu orders
Created approximately 200 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
Properly utilized various cooking utensils to prepare range of food items
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
Operated all kitchen equipment safely to avoid injuries
Rotated stock items and ingredients to maintain efficiency and freshness
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Double-checked plated meals for any last minute changes before sending to dining room
Inventoried kitchen sections and refilled supplies
Maintained clean and orderly appearance throughout kitchen and dining area
Washed, sliced, peeled and cut various foods to prepare for cooking or serving
Cleaned and cleared out dining areas and kitchen workspace to maintain and keep areas tidy
Completed more than 200 orders each shift with focus on quality and efficiency
Set up work stations prior to opening to minimize prep time
Precooked garnishes such as bacon pieces for later use to top off fresh dishes
Prepared more than 150 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
Cooked food following specific measurements and recipes
Followed recipes to maintain restaurant standards and satisfy customers
Executed proper techniques when preparing menu item ingredients
Sanitized workstation at end of shift to prevent food borne illnesses
Operated fryers carefully to avoid burns when preparing fries, onion rings, and chicken wings items
Cleaned grill each 30 minutes and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues
Properly garnished and arranged orders on plates and trays
Education
Bachelor of Science: Business Administration and Management, Expected in 2021 - Park University - Kansas City, MO GPA:
Associate of Arts: Business Administration And Management, Expected in 4 2019 - Metropolitan Community College - Kansas City, MO, GPA:
Majored in Arts - Business
High School Diploma: , Expected in 6 2003 - College Etzer - Villaire - Port-Au-Prince, Haiti, GPA:
Certifications
SafeServ certification: Food Handling
Accomplishments
Awarded and was recognized as "Employee of the Month" in 2019 for exceptional excellent customer service.
Acknowledged for extraordinary service by supervisors and clients.
Created signature dish which generated high-interest and became best-selling dinner entrée for the entire year of 2019.
Skills
Prompt table clearance, Service-oriented, and Time management
Service-oriented mindset
Menu memorization
Meat preparation
Outstanding cleanliness
Organizing and prioritizing
Courteous and professional demeanor
Plating dishes
Proficient in mixology
Food preparation techniques
Verbal communication
Processing equipment proficiency
Flexible and adaptable
Food preparation
Guest and client satisfaction
Lifts 70 pounds
Trained in food safety guidelines
Stocking ingredients
Preparing ingredients
Safe food handling
Natural foods specialist
Frying
Excellent customer service
Team contribution
Dish preparation
Flexibility
Spoilage prevention
Effective multi-tasker
Team building
Special dietary requirements
Nutritional knowledge
Food safety understanding
Flexible schedule
Employee training
Ingredient preparation
Kitchen organization
Outgoing personality
Knife safety
Sales techniques
High-volume dining
Safety standards training
Strong communication skills
Strong team member
Cleaning and sanitization
Meat slicing expertise
Excellent cook
Operating fryers and grills
Food inspection
Organizational skills
Work History
Lead Cook, 07/2003 - 08/2008 Harrah's North Kansas City Casino Hotel – North Kansas City, MO
Taught kitchen staff safety protocols and restaurant standards
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
Maintained well-stocked stations with supplies and spices for maximum productivity
Supervised line cooks to monitor food safety and order accuracy
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
Designed high-quality menu items using in-season ingredients, reducing overall costs 28%
Collaborated with front of the house managers to collect information about specific customer desires and dietary needs
Prepared items like bacon ahead of time to promote efficiency in dish garnishing
Prepared meals for lunch and dining services with average of 45 tables per day
Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
Took over line positions in event of emergency
Monitored food product stock and alerted supervisor when items ran low in time to reorder
Cooked food following specific measurements and recipes
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
Prepared food in the morning and before services started
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Lead Cook, 08/2008 - Current Argosy Casino – Riverside , MO
Filled specialized menu orders
Created approximately 200 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
Properly utilized various cooking utensils to prepare range of food items
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
Operated all kitchen equipment safely to avoid injuries
Rotated stock items and ingredients to maintain efficiency and freshness
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Double-checked plated meals for any last minute changes before sending to dining room
Inventoried kitchen sections and refilled supplies
Maintained clean and orderly appearance throughout kitchen and dining area
Washed, sliced, peeled and cut various foods to prepare for cooking or serving
Cleaned and cleared out dining areas and kitchen workspace to maintain and keep areas tidy
Completed more than 200 orders each shift with focus on quality and efficiency
Set up work stations prior to opening to minimize prep time
Precooked garnishes such as bacon pieces for later use to top off fresh dishes
Prepared more than 150 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
Cooked food following specific measurements and recipes
Followed recipes to maintain restaurant standards and satisfy customers
Executed proper techniques when preparing menu item ingredients
Sanitized workstation at end of shift to prevent food borne illnesses
Operated fryers carefully to avoid burns when preparing fries, onion rings, and chicken wings items
Cleaned grill each 30 minutes and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues
Properly garnished and arranged orders on plates and trays
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