Several restaurants with several different positions each. Have worked both front and back of house. Most of my experience lays in serving and fry with a good concentration in pantry, broil, and other positions. A little over 5 years in the industry over my work history, though not all of it is listed here. Most recent work place was the community staple of the Savoy in Rome.
Stayed ahead of standard ticket times at the Savoy. Chef with the lowest amount of send-backs in the kitchen. Laid out a few of our now standard platings on dishes.
Effectively assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly garnered diners' praise. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Enforced appropriate work-flow and quality controls for food quality and temperature. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Displayed a positive and friendly attitude towards customers and fellow team members. Correctly operated all baking and cooking equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers. Persistently strove for continual improvement and worked cooperatively as a team member.
Observed and documented patient status and reported patient complaints to the case manager. Read and recorded temperature, pulse and respiration. Massaged patients and applied preparations and treatments, such as liniment, alcohol rubs and heat-lamp stimulation. Prepared patient rooms prior to their arrival. Collected urine and fecal samples. Support duties for diagnostic and technical treatment procedures, such as setting up and operating special medical equipment and apparatus. Assisted with adequate nutrition and fluid intake. Planned, prepared and served meals and snacks according to prescribed diets. Provided transportation, assistance and companionship to clients. Cleaned and organized patients' living quarters. Positioned residents for comfort and to prevent skin pressure problems. Assisted with transferring residents in and out of wheelchairs and adaptive equipment. Kept facility stocked with necessary supplies, equipment and instruments. Obtained and set up suction equipment. Provided necessary supplies, support and assistance to medical staff and patients for unit specific procedures. Tended to patients with chronic illnesses. Assisted nurses with cleaning rectal tube, G-tube, J-tube, and regular catheter insertion. Charted daily information on the residents such as mood changes, mobility activity, eating percentages, and daily inputs and outputs. Recognized and reported abnormalities and/or changes in patients' health status to nursing staff. Provided patients and families with emotional support. Exhibited compassionate care and communication with regard to issues of death and dying. Sensitive to the needs of geriatric patients. Comforted patients and provided them with reassurance and encouragement. Promoted personal and co-worker safety. Participated in the maintenance of safe conditions within the facility and other related areas. Maintained a clean, orderly and well-stocked environment.
Assisted guests with making menu choices in an informative and helpful fashion. Maintained knowledge of current menu items, garnishes, ingredients and preparation methods. Delivered exceptional service by greeting and serving customers in a timely, friendly manner. Appropriately suggested additional items to customers to increase restaurant sales. Promptly served all food courses and alcoholic beverages to guests. Answered questions about menu selections and made recommendations when requested. Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests. Regularly checked on guests to ensure satisfaction with each food course and beverages. Managed closing duties, including restocking items and reconciliation of the cash drawer. Skillfully anticipated and addressed guests' service needs. Consistently adhered to quality expectations and standards. Delivered exceptional, friendly and fast service. Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations. Routinely cleaned table linens, table settings, glassware, windowsills, carpets, counters, floors, storage areas and service refrigerators. Effectively used items in stock to decrease waste and profit loss. Demonstrated awareness of liability issues and the law by confirming legal drinking age and discontinuing service to intoxicated guests. Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests. Correctly calculated charges, issued bills and collected payments. Continually kept carpets and floor clear of debris. Maintained a professional tone of voice and words at all times, including during peak rush hours. Promoted and endorsed the company to bring in new business. Facilitated prompt and accurate seating and service of all guests. Greeted guests and communicated about wait time. Guided guests through the dining rooms and provided needed assistance. Welcomed and acknowledge all guests in a friendly, service-oriented manner. Completed opening and closing checklists according to set standards. Actively complied with all health department regulations and rectified issues immediately. Maximized table turns and rotated seating for maximum guest satisfaction. Quickly and thoroughly swept and mopped floors, removed trash and cleaned and stocked restrooms. Diligently cleaned, sanitized and organized food speed racks, food bins, dry storage racks and chemical storage room. Transported all dirty tableware from dining room to dishwashing area for proper cleaning. Supported other areas of the restaurant as necessary, such as setup, cleanup, prep work and equipment maintenance. Stocked and maintained silverware, linen and condiments.
Ran main cash and return register. Was main authority on validating returns. Handled the main phone. Worked out break schedule for all front side employees. Trained new employees in register and phone functions. Handled the organizing and restocking of all items found out of place during the day, which required familiarity with every floor department. Headed the implement of our Incentives program for the launch of our company credit card. Helped off-load trucks and shipments. Processed, tagged, and stocked deliveries. Ran the lay-away register and maintained the lay-away storage area. Had to memorize all coding and descriptors on tags to better spot illicit activities. Helped in several loss prevention meetings and actual maneuvers.
I've gone to College a few times looking for a field that felt right. I couldn't find it so I took a job in a kitchen to save money. Now that has turned into saving money to go back for a Culinary degree to keep practicing the only passion I've found.
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