Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

Andre Carter

Fredericksburg,VA

Summary

To obtain a position utilizing my experience, skills and training. To also gain experience to better myself to become a greater asset of the best of my abilities.

QUALIFICATIONS: I maintain high quality interpersonal and communicative skills, very good work ethic, and dedication to making my employer and my customers satisfied. I have the ability to make quick decisions compatible with employer’s philosophy, ability to meet and deal with people and establish good working relationships, resulting in an increased productivity. Customer-oriented Dietary Cook with hands-on experience preparing and producing healthy and tasty food. Specialties include nutrition, culinary mathematics and garnishing. Adept at checking freshness of raw food before preparation and achieving targets of quality and hygiene. Original Dietary Cook with many years of experience in the dietary food service and hospitality industry. Customer-oriented and friendly to safely handle food while checking for proper temperatures. Well-versed in nutritional standards and sanitary cooking and prep practices. Ambitious, career-focused job seeker, anxious to obtain an entry-level position to help launch career while achieving company goals. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Dedicated student interested in applying excellent communication and interpersonal skills to my role. Experienced in data entry and handling money. Can quickly memorize product details and build customer relationships. Motivated Kitchen Hand consistently lifts heavy loads, stands for long periods and handles various cleaning tasks. Valuable and committed individual with strong understanding of food safety measures. Dependable, on-time and dedicated to good performance. Independent Kitchen Staff Member with many years of hands-on experience taking on various duties and tasks to help kitchen run successfully. Versed in chopping and grating ingredients, cleaning and sanitizing workspaces and monitoring inventory. Helpful team player familiar with food safety procedures. Dependable Kitchen Staff Member trained in multiple stations. Supports and enhances kitchen operations by flexing easily between cooking, restocking and cleaning. Highly knowledgeable about health code requirements and good stock management. Highly adaptable Kitchen Hand with proven experience working in fast-paced food service environments. Prepares vegetables and sauces and creates from-scratch marinades and gravies. Avoids waste and spoilage to promote quality and maintain food safety standards.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Vessel Kitchen Manager

La Bait Products
04.2024 - Current
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Chef

Tides Inn
04.2022 - 10.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Dietary Cook

Saber Healthcare
11.2021 - 11.2022
  • Maintained routine meal schedules and serving times.
  • Prepared therapeutic diets and meals following oral and written instructions.
  • Devised new healthy seasonal menu items by researching latest health food trends.
  • Properly stored food and handled all inventorying.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions and temperature control procedures.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and sanitation and safety issues.
  • Communicated with vendors regarding back order availability, future inventory and special orders.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Answered product questions with up-to-date knowledge of sales and company promotions.
  • Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Processed payments and kept close eye on customers to check for signs of theft.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Established nutritious menus in line with health standards and budget guidelines.
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Projected future needs to requisition food supplies, kitchen equipment and appliances.
  • Garnished and arranged plated meals.
  • Executed proper techniques when preparing menu item ingredients.
  • Monitored food temperatures to maintain food safety.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Received and stored food and supplies.
  • Made meals in accordance with company standards and requirements.
  • Adjusted established recipes to meet special dietary and allergen restrictions.
  • Monitored inventory to maintain proper supply level.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Tracked activities in daily logs and weekly update reports.
  • Handled advanced thawing and food pre-preparation for upcoming meals.

Chef

Horn Harbor 836 Horn Harbor RD
07.2019 - 08.2020
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Exercised portion control for items served, eliminating waste.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Trained kitchen workers on culinary techniques.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

Chef

Callao Cafe
01.2018 - 03.2019
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Exercised portion control for items served, eliminating waste.
  • Established controls to alleviate supply and food waste.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Trained kitchen workers on culinary techniques.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Met with clients to discuss menus and meal options for weddings and banquets.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.

Dietary Cook

Health Care Services/Westmoreland Health and Rehab Center
06.2017 - 01.2018
  • Maintained routine meal schedules and serving times.
  • Prepared therapeutic diets and meals following oral and written instructions.
  • Devised new healthy seasonal menu items by researching latest health food trends.
  • Properly stored food and handled all inventorying.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions and temperature control procedures.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and sanitation and safety issues.
  • Interacted with guests to obtain feedback on product quality and service levels.

Fishing Vessel Kitchen Manager

Omega Protein
02.2014 - 11.2016
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Received, organized and rotated paper goods and food ingredients.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Maintained budgeted food costs using tools within inventory management system.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Delegated work to staff, setting priorities and goals.
  • Assisted staff by serving food and beverages or bussing tables.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.

Cook/Cashier

Savanah Joe’s BBQ, Kilmarnock
02.2013 - 12.2013
  • Preserved appearance of store by arranging and replenishing displays and merchandise racks.
  • Answered product questions with up-to-date knowledge of sales and store promotions.
  • Accepted cash and credit card payments, issued receipts and provided change.
  • Operated cash register or POS system to receive payment by cash, check and credit card.
  • Learned roles of other departments to provide coverage and keep store operational.
  • Completed daily recovery tasks to keep areas clean and neat for maximum productivity.
  • Answered customer questions and provided store information.
  • Used suggestive selling techniques to promote add-on sales.
  • Delivered high level of customer service to patrons using active listening and engagement skills.
  • Scanned merchandise using point-of-sale system for accurate purchase totals.
  • Trained new team members in cash register operation, stock procedures and customer services.
  • Discounted purchases by scanning and redeeming coupons.
  • Helped with purchases and signed customers up for rewards program.
  • Collected payments and provided accurate change.
  • Worked closely with front-end staff to assist customers.
  • Verified customer age requirement for alcohol or tobacco purchases.
  • Helped customers find specific products, answered questions and offered product advice.
  • Directed trash removal and sanitation procedures to keep aisles and register area organized.
  • Processed refunds for worn, damaged and broken merchandise.
  • Processed sales transactions to prevent long customer wait times.

Line Cook

Rod ’N’ Reel Restaurant
06.2012 - 05.2013
  • Cooked multiple orders simultaneously during busy periods.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Adhered to portion controls and presentation specifications.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

Split Lounge Bar&Grill, Reedville VA
07.2012 - 01.2013
  • Cooked multiple orders simultaneously during busy periods.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Adhered to portion controls and presentation specifications.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

Kilmarnock Entertainment Center, River Lanes
11.2011 - 07.2012
  • Cooked multiple orders simultaneously during busy periods.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Adhered to portion controls and presentation specifications.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

Uniontown Bar & Grill
08.2008 - 10.2010
  • Cooked multiple orders simultaneously during busy periods.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Adhered to portion controls and presentation specifications.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Education

Maurice J. McDonough High School
Waldorf, MD
01.2003

Skills

  • COMPUTER SKILLS:
  • Microsoft Office
  • Internet
  • Safe Food Handling
  • Plating and Presentation
  • Quality Control
  • Diet and Nutrition Background
  • Understanding of Kitchen Equipment
  • Knowledgeable About Diseases
  • Food Assembly
  • Acquainted With Hygiene Practices
  • Food Preparation
  • Employee Training
  • Team Supervision
  • Quality Assurance
  • Food Safety
  • Meal Preparation
  • Team Management
  • Computer Skills
  • Team Building
  • First Aid/CPR
  • Critical Thinking
  • Reliable & Trustworthy
  • Flexible Schedule
  • Supervision & Leadership
  • Customer Service
  • Planning & Organizing
  • Problem Resolution
  • Training & Development
  • Basic Math
  • Conflict Resolution
  • Active Listening
  • People Skills
  • Data Management
  • Good Work Ethic
  • Organizational Skills
  • Friendly, Positive Attitude
  • PPE Use
  • Maintenance & Repair
  • Relationship Building

Certification

Food Safety and Sanitation certified – Oct.2011

Accomplishments

Servsafe certified

Twic Card

Timeline

Vessel Kitchen Manager

La Bait Products
04.2024 - Current

Chef

Tides Inn
04.2022 - 10.2023

Dietary Cook

Saber Healthcare
11.2021 - 11.2022

Chef

Horn Harbor 836 Horn Harbor RD
07.2019 - 08.2020

Chef

Callao Cafe
01.2018 - 03.2019

Dietary Cook

Health Care Services/Westmoreland Health and Rehab Center
06.2017 - 01.2018

Fishing Vessel Kitchen Manager

Omega Protein
02.2014 - 11.2016

Cook/Cashier

Savanah Joe’s BBQ, Kilmarnock
02.2013 - 12.2013

Line Cook

Split Lounge Bar&Grill, Reedville VA
07.2012 - 01.2013

Line Cook

Rod ’N’ Reel Restaurant
06.2012 - 05.2013

Line Cook

Kilmarnock Entertainment Center, River Lanes
11.2011 - 07.2012

Line Cook

Uniontown Bar & Grill
08.2008 - 10.2010

Maurice J. McDonough High School

Similar Profiles

CREATE PROFILE
Andre Carter