Andrew Stanjones
Cook
Orlando,FL
Summary
Talented Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature along with being a clear communicator with team-oriented focus. As well as a Creative mind that is exceptionally well-versed in food plating and knife handling skills and techniques. Offering comprehensive experience in quality food preparation and presentation.
Overview
4
4
years of professional experience
6
6
years of post-secondary education
1
1
Certification
Work History
Cook 1 Lead
JW Marriott Grande Lakes
Orlando , United States
04.2021 - Current
- Inform Chef of excess food items for use in daily specials or amuse bouche
- Assist management in, training, evaluating,motivating and coaching employees; serve as role model.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Supervised preparation of foods ,and explained steps for readying all menu items
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ordered and received products and supplies to stock kitchen areas.
- Carried out day-day-day duties accurately and efficiently
Cook 1
Chef Art Smiths Homecoming
Buena, Vista, FL
10.2020 - 04.2021
- Prepare variety of meats, seafood, poultry, and vegetables and any other food items in or on flat-top, ovens, grills, fryers, and variety of other kitchen equipment according to restaurants standardized recipes
- Assume 100% responsibility for quality of products served
- Stock and maintain sufficient levels of food products at line stations to assure smooth service period
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Transitioned between brunch, lunch, and dinner service.
Cook 1
IL Mulino Marriott International, Inc
Orlando, FL
10.2019 - 11.2020
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook 2
Walt Disney World
Lake Buena Vista, FL
11.2017 - 08.2019
- Worked on basic recipes and learning advance food production along with batch recipes to help restaurant meet par needs Station Setup both cold and hot for service in timely manner.
- Stations such as Grill, Fry, Sauté, and Pantry Able to Follow standardized recipes and food sanitation guidelines
- Transitioned between lunch and dinner service
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
Education
Associate of Science - Restaurant And Culinary Management, Restaurant And Culinary Management
Valencia College
Orlando, FL 08.2019 - Current
High School Diploma -
John Paul II Catholic High School
Tallahassee, FL 08.2013 - 05.2017
Skills
Food plating and presentation
New hire training
Food preparation and safety
Kitchen organization
Attention to Detail
Certification
ServSafe Manager Certification
Timeline
ServSafe Manager Certification
07-2021
Cook 1 Lead
JW Marriott Grande Lakes
04.2021 - Current
Cook 1
Chef Art Smiths Homecoming
10.2020 - 04.2021
Cook 1
IL Mulino Marriott International, Inc
10.2019 - 11.2020
Associate of Science - Restaurant And Culinary Management, Restaurant And Culinary Management
Valencia College
08.2019 - Current
Cook 2
Walt Disney World
11.2017 - 08.2019
High School Diploma -
John Paul II Catholic High School
08.2013 - 05.2017