Talented culinary professional with 9 years of experience in the restaurant environment. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Skills
Portioning
Kitchen sanitation
Garnishing
Food rotation
Food presentation talent
Menu planning
Food spoilage prevention
Food preparation
Institutional and batch cooking
Supply management
Vendor liaison
Ingredients measuring
Grill management
Kitchen equipment sanitation
Deep frying
Food processing
Ingredient preparation
Teamwork
Kitchen organization
Excellent communication
Efficient multitasking
Food inspection
Cooking
Education
Joplin High SchoolJoplin, MO, Expected in 05/2012 – –High School Diploma: - GPA:
Franklin Technology CenterJoplin, MOExpected in 05/2012 – –:Culinary Arts - GPA:
Ozark Community CollegeSpringfield MO, Expected in 05/2016 – –Associate of Science:Restaurant And Culinary Management - GPA:
Certifications
SafeServ certification: Food Handling
ServSafe certification: Bar Service
Hotel and Restaurant Certification
Work History
University Of Wisconsin Madison - Line Cook Arlington, WI, 02/2018 - Current
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
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.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared average of 50-200 orders each shift.
Safely used kitchen equipment such as Stoves, Flat Tops, Grills, Fryers, Mixers, and Dishwashers, effectively.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Communicated closely with restaurant staff to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Prepared food items such as meats, poultry and fish for frying purposes.
Performed routine cleaning procedures across kitchen.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Grilled meats and seafood to customer specifications.
Handled portion control activities according to specified instructions provided by chef.
Erickson Living - Executive Chef Palm Beach Gardens, FL, 04/2017 - 10/2017
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Mentored kitchen staff at all levels to prepare each for demanding roles.
Produced a menu with a mix of classic and modern offerings..
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Trained and managed kitchen personnel and supervised all related culinary activity.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Hired, trained and managed all kitchen staff.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
Planned promotional menu additions based on seasonal pricing and product availability.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Pr Management Corp - Lead Line Cook Worcester, MA, 03/2013 - 04/2016
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Collaborated with Restaurant Staff to collect information about specific customer desires and dietary needs.
Served around 200 customers each day by cooking fast food items quickly.
Coordinated with Cashiers to gather and review order information for accurate order completion.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage.
Trained and assisted new kitchen staff members.
Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Reduced customer waiting by batch cooking popular items during rush times.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Learned new menu offerings and options easily to assist customers with selecting items.
Communicated with management on food inventory stock to request order placement.
Fried, grilled and baked foods.
Packaged, arranged and labeled ingredient stock, storing at established temperatures.
Completed training to learn additional techniques for making new and seasonal items.
Sky Ranch Camp - Line Cook /Event Staff City, STATE, 01/2011 - 08/2013
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Distributed food to team members with efficiency in high-volume environment.
Safely used kitchen equipment such as, effectively.
Grilled meats and seafood to customer specifications.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared food items such as meats, poultry and fish for frying purposes.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Handled portion control activities according to specified instructions provided by chef.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
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