Natural leader and motivating Cook competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with Chef(s) to analyze food costs and forecast business trends to make menu recommendations to meet company goals.
Innovative and well-known Cook driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines.
Skills
Guest services
Inventory control procedures
Merchandising expertise
Loss prevention
Cash register operations
Product promotions
Experience
11/2020 to Current
Warehouse AssociateAdidas – Garden City, MI,
Positioned products between receiving, storage and shipping areas as part of just in time inventory supply for major manufacturers.
Assisted coworkers with special projects to learn new tasks while gaining additional responsibilities.
Inspected and moved products to designated areas in warehouse.
Recognized defective material and reported issues to management to facilitate prompt resolution.
04/2009 to 12/2020
Lead Prep CookTommy Bahama – San Antonio, TX,
Prepped vegetables and ingredients by washing, chopping and dicing.
Dressed, seasoned and garnished appetizers and salads to prepare for food service.
Maintained clean and orderly appearance throughout kitchen and dining area.
Cooked food following specific measurements and recipes.
Rotated stock items and ingredients to maintain efficiency and freshness.
Identified machine malfunctions, leading to cost-saving repairs.
Kept stations stocked and ready for use to maximize productivity.
Made all meals in accordance with company standards and requirements.
Grilled and deep fried various foods, including meats, potatoes and fish.
Organized and labeled stock of ingredients to maintain needed inventory levels.
Assisted with training and development of new talent.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Offered support to other stations in high-volume shifts or as needed.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Adhered to all regulatory standards regarding safe and sanitary food prep.
Executed proper techniques when preparing menu item ingredients.
Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
12/2019 to 09/2020
ChefSignature Healthcare – Bremen, IN,
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Continually supervised training and cross training of pastry staff for all phases of preparation.
Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Reduced food costs [Number]% by expertly estimating purchasing needs and buying through approved suppliers.
Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Planned and prepared food product orders to maintain appropriate stock levels.
Oversaw hiring, training and development of kitchen employees.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Monitored quality, presentation and quantities of plated food across line.
Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
Prepared schedules, work assignments and constructed employee compensation packages.
06/2004 to 07/2009
Lead CookYavapai Regional Medical Center – Sedona, AZ,
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Inventoried kitchen sections and refilled supplies.
Double-checked plated meals for any last minute changes before sending to dining room.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Kept stations stocked and ready for use to maximize productivity.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Filled specialized menu orders.
Completed workstation set up and break down, properly disposing of leftover food.
Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Stood in for other members of kitchen staff.
Implemented food quality specifications through menu planning, plate presentation and quality checks.
Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Grilled and deep fried various foods, including meats, potatoes and fish.
Assisted Sous Chef with training and development of culinary staff.
Cooked food following specific measurements and recipes.
Education and Training
Expected in 05/1997
High School Diploma: Bonnabel Magnet Academy High School - Kenner, LA GPA:
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