Addym Bonadie
McKinney,United States
Summary
Responsible Chef skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food. Very Hardworking individual bringing detail-oriented approach to food preparation and handling. Reliable and possesses excellent communication and problem-solving strengths, and obtains great customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Cowboy's Private Club
12.2024 - Current
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Lead Line Cook
Harvest
09.2023 - 11.2024
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
- 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.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Lead Line Cook
Seasons 52
01.2022 - 08.2023
- Kept stations stocked and ready for use to maximize productivity.
- Handled portion control activities according to specified instructions provided by chef.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Followed proper food handling methods and maintained correct temperature of food products.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Cooked multiple orders simultaneously during busy periods.
Lead Line Cook
The Cheesecake Factory
01.2020 - 11.2021
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Prepared garnishes for later use in meal production.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Followed proper food handling methods and maintained correct temperature of food products.
- Grilled and deep fried various foods from meats to potatoes.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Adhered to portion controls and presentation specifications.
- Cooked multiple orders simultaneously during busy periods.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Line Cook, Expo
Saltgrass Steakhouse
01.2018 - 12.2019
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Cooked multiple orders simultaneously during busy periods.
- Followed proper food handling methods and maintained correct temperature of food products.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Monitored food products, driving quality, freshness and integrity.
- Liaised closely with kitchen and front-of-house personnel.
Education
High School Diploma -
Centennial High School
Frisco, TX06.2015
Skills
- Kitchen Organization
- Cooperative Attitude
- Cleaning and Sanitizing
- Quality Control
- Food-Borne Illness Prevention
- Reliable and Responsible
- Safety and Health Compliance
- Stocking and Replenishing
- Written and Verbal Communication
- Staff Training and Onboarding
- Preventing Food Spoilage
- Company Policies and Procedures
- Focused and Disciplined
- Multitasking and Prioritization
- Relationship Building
- Safety and Risk Management
- Coordination and Management
- Equipment Cleaning and Maintenance
- Specialty Food Preparation
- Team Leadership
- Effective Planning
- Problem-Solving
- Customer Service
- Data Analysis
- Quality Assessment
- Food Preparing, Plating and Presentation
- Special Events and Catering
- Team Collaboration
Certification
- Certified Food Handler
Additional Information
- Albert "Rocky" E. Lavalais IV, Executive Sous Chef at The Capital Grille in Plano, Texas
Contact Info - 404-944-0587
- Bryant Vaughns, Financial Adviser
Contact Info - 909-226-0029
- Christopher Harmon, Sous Chef at Season's 52 in Plano, Texas
Contact Info- 901-605-3473
- Jose Gomez, Executive Chef at Cowboy's Club in Frisco, Texas
Contact Info- jgomez02@cowboysclub.com
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Lead Line Cook
Cowboy's Private Club
12.2024 - Current
Lead Line Cook
Harvest
09.2023 - 11.2024
Lead Line Cook
Seasons 52
01.2022 - 08.2023
Lead Line Cook
The Cheesecake Factory
01.2020 - 11.2021
Line Cook, Expo
Saltgrass Steakhouse
01.2018 - 12.2019
High School Diploma -
Centennial High School
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