Quality-focused and efficient cook adept at preparing and plating food in high energy, fast-paced kitchens. Seeking to utilize culinary skills learned from school and in previous working environments to prepare a variety of dishes in a professional, clean and rewarding environment.
-Won first ever employee of the month award at The New Parkway
-Promoted to Supervisor from Sales Associate at Andersen Bakery and charged with monitoring the work of over 5 different employees
-Prepared ingredients in a timely and efficient manner to chefs specifications for a variety of gourmet dishes
-Cooked several different appetizers and ran them from the banquet kitchen to the after hours party room to be served to the guests quickly while maintaining a professional demeanor
-Plated up several hundred banquet dishes for and worked directly beside various world renowned chefs including Food Network celebrity Chef Tyler Florence as well as Anne-Sophie Pic, only the fourth woman ever to have earned three Michelin Stars
-Performed all tasks with a jovial and excited demeanor at all times, despite working 11 hour shifts each day with few breaks, if any
-Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
-Implemented and supported company initiatives and programs.
-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.
-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.
-Persistently strove for continual improvement and worked cooperatively as a team member.
-Correctly and safely operated all kitchen equipment in accordance with set guidelines.
-Proficient in final plate preparation with authentic presentation.
-Quick and efficient line cook with focus on ensuring each and every dish came to the expo hot, beautifully garnished and perfect.
-Provided courteous and informative customer service in an open kitchen format.
-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.
-Quickly and courteously resolved all guest problems and complaints.
-Continually supervised and trained sales associates
-Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
-Operated cash register regularly and filled out and submitted daily cash control logs on a nightly basis
-Calculated employee labor hours and then submitted information to head office on a nightly basis
-Restocked bread and pastry display as well as cups, lids, napkins and other necessities on a regular basis
-Completed coursework in the following classes: Culinary Mathematics, Fundamentals of Cuisine, Safety and Sanitation, Nutritional Guidelines in Food Preparation, Catering Business and Operations, Supervisory Management in Food Services, Seasonal Fall Desserts and Chocolates, Truffles and Candies.
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