Experienced Trainer with over 12 years of experience with training in various areas. Excellent reputation for resolving problems, teamwork , and consistency.
Skills
Training Specialist
Work Well with others
Great memory
Able to adapt Training to individual
Able to Lead by example
Knowledgeable in all sop's and wids
Work History
Technician Specialist 3, 02/2019 to Current Rh – Tampa, FL,
I have always Worked hard to get everything done in a timely manner, i have also always tried to be as punctual as possible. I am always watching and listening for learning opportunities, for opportunities to teach, and am always trying to stay up to date on the current way of doing things. I help train new people as i see the opportunity to do so.
LIne Cook, 08/2016 to 10/2019 Rh – Chicago, IL,
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Prepared food items such as meats, poultry and fish for frying purposes.
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.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Distributed food to team members with efficiency in high-volume environment.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Line Cook, 07/2016 to 07/2017 Rh – Leawood, KS,
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
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.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
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.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Distributed food to team members with efficiency in high-volume environment.
Prepared food items such as meats, poultry and fish for frying purposes.
Handled portion control activities according to specified instructions provided by chef.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grilled meats and seafood to customer specifications.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Trained all new employees on all stations.
Responsible for running the entire kitchen when needed.
Line Cook, 04/2012 to 07/2016 Texas Roadhouse – City, STATE,
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
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.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
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.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Distributed food to team members with efficiency in high-volume environment.
Prepared food items such as meats, poultry and fish for frying purposes.
Handled portion control activities according to specified instructions provided by chef.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grilled meats and seafood to customer specifications.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Created an entire training program for a new position including all the paperwork, training proficiency charts, keep up to date on current recipes, and train all new employees on the position.
Education
High School Diploma: , Expected in 05/2018 Fast Forward Charter High School - Logan, UT, GPA:
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