Restaurant professional with 22 years in FOH and BOH operations. Customer service and food handling expertise. Also I have experience in line cooking with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. Skilled at memorizing menu items and orders.
Food cost control specialist
Food cost analysis expert
Back of house operations understanding
Ability to handle fast-paced environment
Ability to handle/resolve problems
Food handling knowledge
Food production quality knowledge
Uses proper sanitation practices
Written and oral communication skills
Able to lift up to 50 pounds
Able to work with hands continuously
Knowledge of basic food preparation
Knowledge of products and selections
Menu development skills
Proficiency in inventory and ordering
Proven leadership skills
Willing to work under pressure
Good personal hygiene
Able to regularly lift/move up to 25-50 lbs
Basic knife skills
Consistently complies with polices and procedures
Line CookApr 2016 to Current Waffle House － Nashville, TNCooked food properly and in a timely fashion, using safety precautions Cooked the exact number of items ordered by each customer, working on several different orders simultaneously Placed food servings on plates and trays according to orders or instructions Performed serving, cleaning, and stocking duties in establishments Portioned and wrapped food Prepared a variety of foods according to customers\' orders or supervisors\' instructions Prepared and served hot and cold beverages Stocked and rotated products, stocked supplies, and paper goods in a timely basis Stored clean equipment and utensils Used all food handling standards Communicated with customers regarding orders, comments, and complaints Complied with scheduled kitchen sanitation and ensured all standards and practices were met Cleaned and prepared various foods for cooking or serving Managed kitchen operations for high grossing, fast-paced fair concession kitchen.
CookMay 2012 to Aug 2015 I.D.O.C. － Perioa, IllEnsured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team.Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Mixed, weighed and proofed ingredients in accordance with bakery recipes. Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies. Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared bakery and specialty products such as bagels, breads and pastries. Maintained highest standards of bakery product quality. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Reesturant Management2014Lake Land College － Mattoon, Ill, U.SBasic Vocational Certificate: Restaurant Operations, Courses in Hospitality and Restaurant Management, Coursework in Business Restaurant and Hotel Management, Coursework in Sustainable Purchasing.
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Companies Worked For:
Lake Land College
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Reesturant Management 2014
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