Alexander Pappas
Leavenworth
Summary
Team-oriented Prep Cook with two years of hands-on experience preparing food in fast-paced eating environments. Skilled in kitchen sanitization, basic cooking and ingredient measurement and assembly. Hardworking and punctual individual possessing excellent manual dexterity and familiarity of kitchen safety and health rules.
Overview
3
3
years of professional experience
Work History
Lead Cook
Southern Foodservice Management Inc.
Leavenworth
10.2024 - Current
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Ensured compliance with all relevant laws and regulations regarding food safety.
- Addressed customer feedback regarding food quality and presentation.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Trained kitchen workers on culinary techniques.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Modified existing recipes and created new recipes to meet changing nutritional content needs.
- Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Trained new chefs on menu items and kitchen procedures.
- Filled specialized menu orders.
- Assessed staff performance and provided constructive feedback and training.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Maintained records of food costs, sales figures, employee hours worked, and other relevant data.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
- Checked freezer and refrigerator each day to verify proper functioning.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Implemented cost-control measures to maintain budgetary guidelines.
- Stood in for other members of kitchen staff.
- Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Resolved conflicts between employees in a timely manner while enforcing established policies.
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
- Placed orders for food and supplies used for preparing and cooking meals.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
Cook 1
KVF 70
Leavenworth
07.2024 - 10.2024
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Managed inventory levels of ingredients and supplies necessary for daily operations.
- Checked quality of food products to meet high standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Replenished food items from inventory and rotated ingredients.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Received and stored food and supplies.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Supervised and trained kitchen staff on proper preparation techniques.
- Ordered supplies as needed for the kitchen.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Made meals in accordance with company standards and requirements.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Monitored temperatures of prepared food and cold-storage areas.
Prep Cook
The Suburban
Leavenworth
11.2021 - 06.2024
Education
GED -
Kansas City Kansas Community College
Kansas City, KS05.2023
Skills
- Cutting and slicing techniques
- Recipe preparation
- Dish preparation
- Foodservice sanitation
- Effective prioritization
- Equipment cleaning and maintenance
- Food preparation
- Highly motivated
- Active listener
- Cleaning and organization
- Punctual and honest
- Team-oriented
- Friendly, positive attitude
- Basic math
- Relationship building
- Organization
- Planning & organizing
- Maintenance & repair
Timeline
Lead Cook
Southern Foodservice Management Inc.
10.2024 - Current
Cook 1
KVF 70
07.2024 - 10.2024
Prep Cook
The Suburban
11.2021 - 06.2024
GED -
Kansas City Kansas Community College