Diligent Line cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Le Cordon Bleu College of Culinary ArtsSan Francisco, CAExpected in 03/1989 ā āAssociate of Arts:Culinary Arts And Culinary Management - GPA:
Certifications
Serve -Safe Management
Work History
The Denver Athletic Club - Lead Line Cook Denver, CO, 03/2015 - 02/2019
I owned a smoked meat catering company where I smoked brisket, ribs pork shoulder,whole hogs,etc.
I made rubs and brines and sauces.
Hiring and scheduling staff.
Ordering inventory and cost calculation.
Cooking and prepping all menu items as well as training new staff.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
CASANOVA RESTAURANT - Under Chef City, STATE, 05/2015 - 10/2018
Worked any position on the line preparing menu items to order following recipes.
Prepped all items on prep list for service as needed.Worked alongside team members in unison.
Supervised prep cooks and other back of the house staff.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Implemented successful cross-marketing strategies such as food and wine pairings.
Maintained well-organized mise en place to keep work efficient and consistent.
Supervised and enhanced work of 10-person team producing more than 450 plates per day.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Oversaw grill, stove and oven and cleaned all equipment after every shift.
Monitored line processes to maintain consistency in quality, quantity and presentation.
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