Summary
Work History
Education
Skills
Timeline
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Ahmad Grisham

New London ,CT

Summary

My Name is Ahmad Grisham, I have been cooking and leaning about food since i was 14. At a young age I wanted to know more about foods and the food industrys but i was to young to be in the kitchen. Until I was old enough to be in the kitchen, I was cooking for my nieces and nephews that I was babysitting when they we're babys. Taking fruits and vegetables to pureeing food for family, showed me how to break down food to level that it was safe that babys can eat it. Then from there I was old enough to be in the kitchen after 3-4 years, so i was ready for more support for my future from a kitchen indurtry. Went from perp cook to certified assistant culinary management line cook in 19 years. Finishing 4 years of college with 2 degrees associates and bachelors, with a 4.0 GPA in culinatry and a 3.79 GPA in baking and pastry.

Work History

Line Cook

Chili's Grill & Bar Restaurant
East Haven
01 2017 - Current
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Grilled meats and seafood to customer specifications.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Assisted in the creation of new dishes, testing recipes for flavor balance and presentation appeal before adding to the menu.

Prep Cook

Ruby Tuesday
Waterford
09 2006 - 03 2010
  • Reduced food waste by properly storing ingredients and monitoring expiration dates.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
  • Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Trained and assisted new kitchen staff members.

Certified Line Cook Trainer

Olive Garden
Waterford
09 2006 - 03 2016
  • Built strong relationships with local suppliers to source fresh, seasonal ingredients while supporting the community and promoting sustainability.
  • Assisted in the creation of new dishes, testing recipes for flavor balance and presentation appeal before adding to the menu.
  • Improved overall restaurant reputation by consistently providing exceptional service, attention to detail, and prompt resolution of any issues that arose during service hours.
  • Reduced food waste by implementing inventory management best practices and utilizing creative cooking techniques.
  • Assisted in the planning and execution of special events, coordinating menu development, staffing requirements, and overall logistics for seamless experiences.
  • Utilized knowledge of diverse cooking techniques to adapt recipes for dietary restrictions or special requests from guests without compromising taste or presentation quality.
  • Led comprehensive training programs for newly hired line cooks to quickly acclimate them to kitchen operations and procedures.
  • Fostered a culture of continuous learning within the kitchen team by staying up-to-date on industry trends and sharing new techniques or best practices with staff members.
  • Maintained accurate records of employee performance evaluations, identifying areas for improvement and recommending additional training as needed.
  • Trained cooks to maintain clean, organized and sanitary workstations.
  • Cooked same meals over and over during shifts with exact quality results.
  • Monitored and managed kitchen staff during busy rush periods to maintain service levels.
  • Directed team in off-peak ingredient preparation and restocking work.
  • Coordinated group training to share kitchen procedure changes.

Line Cook

Outback Steakhouse
New London
08 2015 - 01 2017
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Education

Associates Bacelor - World Cuisine

Auguste Escoffier School of Culinary Arts
07.2024

Skills

  • Menu planning
  • Portioning
  • Kitchen sanitation
  • Garnishing
  • Food presentation talent
  • Ingredients measuring
  • Supply Management
  • Food rotation
  • Vendor liaison
  • Food spoilage prevention
  • Institutional and batch cooking
  • Budgeting
  • Recipes and menu planning
  • Food safety
  • Order delivery practices
  • Frying
  • Plating
  • Conveyor ovens
  • Sanitization
  • Analytical and Critical Thinking
  • Excellent Communication
  • Multitasking Abilities
  • Problem-Solving
  • Self-Motivated
  • Organization and Time Management
  • Training and Development
  • Dependable and Responsible

Timeline

Line Cook

Chili's Grill & Bar Restaurant
01 2017 - Current

Prep Cook

Ruby Tuesday
09 2006 - 03 2010

Certified Line Cook Trainer

Olive Garden
09 2006 - 03 2016

Line Cook

Outback Steakhouse
08 2015 - 01 2017

Associates Bacelor - World Cuisine

Auguste Escoffier School of Culinary Arts

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Ahmad Grisham