My background consist mainly of construction utility and food service feilds.
Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.Line Cook with 3 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Led a crew of 14 general construction laborers.Successfully ran a general contracting business fo13years.Received higher union starting pay grade based on previous trade knowledge and experience.Worked offshore in utilities , and galley to cake care of large number of crew with efficency.
Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Implemented and supported company initiatives and programs.Effectively managed and 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.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.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.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.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.Developed strategies to enhance catering and retail food service revenue and productivity goals.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.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.Displayed a positive and friendly attitude towards customers and fellow team members.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Classes in Restaurant and Facility Operations Courses in: Food Preparation, Kitchen Management, Basic Vocational Certificate: Prep Cook Nutrition courses
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