Andy Quema
Wailuku ,HI
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Cook 1
Maui Health System
2004 - Current
- Maintained organized work areas, ensuring safety and quality during food preparation.
- Ensured compliance with health regulations through rigorous workspace sanitation.
- Streamlined meal preparation under time constraints for efficient service during peak hours.
- Prepared multiple orders simultaneously while maintaining high standards of quality and presentation.
- Implemented portion control and storage techniques, significantly reducing food waste.
- Trained new kitchen staff on proper food handling, equipment use, and sanitation practices.
- Collaborated with kitchen team to design innovative menu items, enhancing customer satisfaction.
- Conducted regular quality checks on ingredients to ensure optimal freshness in meals.
Grill Cook
HMSHost
08.2016 - 05.2019
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
- Stored and handled goods correctly to maintain freshness and condition.
- Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
- Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
- Demonstrated initiative by taking on additional responsibilities during busy periods or when shortstaffed.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Grilled meats and seafood to customer specifications.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Trained new staff members on grill station operations, resulting in improved overall performance of the team.
- Established and maintained productive staff relationships for positive working environments.
- Provided support to crew members, facilitating quick food preparation and delivery.
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Verified order accuracy and quality ahead of service to maintain standards.
- Closely followed recipes and presentation guidelines to maintain consistency across menu items.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Reduced food waste by implementing proper portion control and efficient cooking techniques.
- Assisted management with inventory tracking and ordering supplies as needed, maintaining optimal stock levels.
- Ensured proper cooking temperatures were maintained for various proteins, resulting in consistent dish quality and reduced risk of foodborne illness.
- Worked closely with front-of-house staff to address any order modifications or dietary restrictions efficiently and accurately.
- Provided support to crew members through all facets of food preparation and delivery.
- Consistently met or exceeded performance goals by dedicating time and effort to honing skills and staying current with industry trends.
- Distributed food to team members with efficiency in high-volume environment.
- Participated in regular staff meetings, providing valuable insights into improving kitchen productivity and customer satisfaction.
- Developed daily specials using fresh, seasonal ingredients to provide variety for customers.
- Enhanced dining experience by maintaining high standards of hygiene and cleanliness in grill area.
- Increased repeat customers with consistent preparation of high-quality grilled foods.
- Streamlined kitchen operations, reducing food waste through effective inventory management.
- Optimized grill temperatures for different foods, enhancing taste and texture.
- Improved safety in kitchen by enforcing strict adherence to health and safety guidelines.
- Collaborated with kitchen team to implement new grilling technique that improved food flavor.
- Adapted recipes for special dietary requests, enhancing customer satisfaction.
- Managed food stock levels to ensure fresh ingredients were always available for grilling.
- Coordinated with front house staff to ensure accurate order flow and customer satisfaction.
- Ensured timely delivery of orders, managing multiple grill stations simultaneously.
- Trained new staff on grill operations, improving team efficiency and service speed.
- Implemented cleaning schedule for grill area, ensuring spotless working environment.
- Maintained grill equipment, resulting in fewer operational disruptions.
- Streamlined food preparation process, reducing order turnaround time.
- Reduced cooking oil usage by introducing new grilling method.
- Achieved recognition for outstanding performance during peak dining hours.
- Developed signature marinade that became customer favorite.
- Fostered positive working environment, leading to increased staff retention.
- Contributed ideas during team meetings that led to more efficient kitchen layout.
- Operated and maintained grills, fryers and other cooking equipment.
- Monitored food temperatures for proper cooking and safe consumption.
- Checked freshness and quality of ingredients.
- Restocked stations and supplies during slower periods between rushes.
- Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
- Followed recipes and cooking techniques for consistent results.
- Verified accurate portioning of food items and garnishes.
- Prepared meals according to customer specifications.
- Trained new team members on kitchen operations and safety protocols.
- Worked closely with other kitchen staff to facilitate timely completion of orders.
- Adhered to strict food safety regulations and hygiene standards.
- Developed deep understanding of menu items and ingredients.
- Washed, peeled and seeded fruits and vegetables to prepare for consumption.
- Utilized problem-solving skills to address customer complaints.
- Created innovative recipes to increase customer satisfaction.
- Used cost-saving measures to maximize profits.
Education
Baldwin High School
Wailuku, HI05.1996
Certification
Serve safe Food Handler program certificate
Timeline
Grill Cook
HMSHost
08.2016 - 05.2019
Cook 1
Maui Health System
2004 - Current
Baldwin High School