- Montgomery Street, San Francisco, CA 94105
- Home: (555) 432-1000
- Cell:
- resumesample@example.com
Experienced Trainer with over 12 years of experience with training in various areas. Excellent reputation for resolving problems, teamwork , and consistency.
- Training Specialist
- Work Well with others
- Great memory
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- Able to adapt Training to individual
- Able to Lead by example
- Knowledgeable in all sop's and wids
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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.
High School Diploma: , Expected in 05/2018
Fast Forward Charter High School - Logan, UT,
GPA:
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