Alivia Nordeng

Work History

Lead Line Cook

Blazers Bar and Grill

Split Rock, WI

07.2023 - Current

Used grills, deep fryers and griddles to cook food.
Cooked menu items based on customer orders.
Developed recipes to meet consumer tastes, nutritional needs, and budgetary considerations.
Prepared sandwiches, specialty items and custom orders to meet guest requests.
Dropped off food and drink orders for customer pickup.
Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
Checked completed orders for correct quantity and quality.
Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
Performed other related duties as assigned by the Head Chef or Kitchen Manager.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Cleaned food preparation areas, cooking surfaces, and utensils.
Kept stations stocked and ready for use to maximize productivity.
Collaborated with chefs on menu changes and special dishes for customers.
Supervised the inventory of food items to ensure adequate supplies for daily operations.
Modified standard recipes to address customer requests for substitutions or allergen concerns.
Cooked multiple orders simultaneously during busy periods.
Set up and performed initial prep work for soups, sauces and salads.
Followed specific methods for food preparation and proper portioning.
Prepared garnishes for later use in meal production.
Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
Safely operated ovens, fryers and grills to prevent injuries and accidents.
Monitored food temperatures throughout the cooking process to ensure safe consumption.
Assessed employee performance regularly providing feedback when necessary.
Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Washed and cut ingredients for quick meal assembly.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Completed day-to-day duties accurately and efficiently.
Assisted with customer requests and answered questions to improve satisfaction.
Provided support and guidance to colleagues to maintain a collaborative work environment.
Prepared multiple orders at once for speedy service.
Adhered to portion controls and presentation specifications.
Operated fryers and grills according to instructions to maintain safety and food quality.

Training Coordinator

Culvers Franchising System

Shawano, Wisconsin

12.2020 - 06.2022

Facilitated team-building exercises to enhance workplace collaboration and morale.
Facilitated group discussions among trainees regarding topics covered during a session.
Designed and implemented comprehensive training programs to meet organizational needs.
Utilized learning management systems (LMS) to administer online training and track employee progress.
Ensured that all necessary equipment was available prior to a session commencing.
Promoted a culture of continuous learning and improvement within the organization.
Selected and assigned instructors to conduct training.
Coordinated logistics for training sessions, including scheduling, venue selection, and equipment setup.
Acted as a liaison between employees and management to communicate training needs and outcomes.
Compiled data from evaluations for use in preparing reports detailing course outcomes.
Conducted needs assessments to identify gaps in employees' skills and knowledge.
Maintained strong knowledge by participating in workshops, conferences, and online education classes.
Coordinated continuous education and professional development opportunities for staff.
Assisted in setting up online learning platforms used for virtual classroom environments.
Evaluated employee performance before, during, and after training sessions.
Maintained accurate records of all trainings conducted.
Participated in and attended meetings or seminars to obtain information for use in training programs.
Supported onboarding of new employees by hosting orientation sessions.
Approached customers and engaged in conversation through use of effective interpersonal and people skills.

Line Cook

Pigeon River Brewery

Marion, Wisconsin

06.2018 - 09.2020

Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Inspected equipment for cleanliness prior to use every shift.
Cooked multiple orders simultaneously during busy periods.
Communicated effectively with other staff members regarding orders and menu changes.
Assisted in prep work such as washing vegetables or butchering meat when needed.
Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Replenished food items from inventory and rotated ingredients.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Performed basic knife skills such as dicing onions or slicing meats.
Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
Received and stored food and supplies.
Performed workstation prep prior to shift start.
Executed proper techniques when preparing menu item ingredients.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Washed and peeled ingredients to prepare for different meals and recipes.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Grilled and deep fried various foods from meats to potatoes.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Trained new team members on proper meat and vegetable preparation techniques.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.

Summary

Overview

Work History

Lead Line Cook

Training Coordinator

Line Cook

Education

Some College (No Degree) - General Studies

Some College (No Degree) - Veterinary Technology

Skills

Timeline

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