Committed Prep Cook with 5 years of experience creating batches of ingredients for speedy assembly of menu items. Talented at preparing quantities of ingredients necessary for estimated number of customers. Independent team member makes decisions without supervision and works well with coworkers.
Talented Cook with excellent experience in fast-paced kitchen environments. 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.
To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Reliable employee seeking Nutrition Associates position. Offering excellent communication and good judgment.
Skills
Food Preparation
Food Preparation and Safety
Food Spoilage Prevention
Stocking and Replenishing
Food Processing
Cleaning and Organization
Ingredient Preparation
Effective Prioritization
Excellent Communication
Quick-Learning
Menu memorization
Food inspection
Efficient Multitasking
Recipes and menu planning
Order delivery practices
Adherence to recipes
Operations support
Time management
Performance improvement
Ambitious
Dependable and reliable
Kitchen organization
Flexible & Adaptable
Microsoft Office
Work History
03/2017 to Current
Prep CookBlack Butte Ranch – Sisters, OR,
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Trained and assisted new kitchen staff members.
Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Managed opening and closing shift kitchen tasks.
Prepared average of 17 menu items per shift.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Maintained food safety and sanitation standards.
Reduced food costs 15% by using seasonal ingredients, setting standards for portion size and minimizing waste.
09/2007 to Current
Hairstylist/ Entrepreneur Wesleylife – Des Moines, IA,
Scheduled customer appointments and rearranged individual time slots to meet demand.
Suggested treatments and styles to suit customer appearance and fashion choices.
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