Corey Zinberg

• Developed schedules for projects and managed all processes to obtain jurisdictional permits and approvals.
• Performed feasibility analysis to evaluate potential development sites.
• Valued residential real estate investment opportunities to determine property values.
• Procured financing from conventional and public sources by preparing and submitting financing applications.
• Used Software to produce reports on milestones, project delivery and completion dates.
• Performed site investigations to determine developmental requirements.
• Negotiated labor contracts with general contractors and subcontractors.
• Obtained building and specialty permits from local jurisdictional agencies.
• Analyzed and evaluated construction bids to select most cost-effective contractors.
• Developed and implemented construction plans according to client specifications and expectations.
• Performed regular job site observations to provide direction for general contractor personnel and subcontractor laborers.

Line cook

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Grilled meats and seafood to customer specifications.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Plated and presented all dishes to match established restaurant standards.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Checked food temperature regularly to verify proper cooking and safety.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Monitored food quality and presentation to maintain high standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Verified proper portion sizes to consistently attain high food quality standards.
• Prepared and cooked meals according to recipes and customer specifications.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Developed innovative, creative menu items and recipes.
• Developed strategies to enhance catering and retail food service revenue and productivity goals.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Assisted in developing new menu items to reflect restaurant's style and standards.