Anthony Carter
Limington,Maine
Summary
Hardworking and enthusiastic Cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Cook
Atlantic Heights
11.2023 - Current
- Cook meals for 80 residents along with periodic staff meals
- Assist in Supervising up to seven employees in creative food preparation, assembly and presentation
- Interact with members of team including Dietician, Nursing, Speech, and most especially the residents
- Supervise and maintain sanitation of kitchen.
Cook
Health Care Services Group
01.2023 - 11.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Maintained food safety and sanitation standards.
Cook
Pinnacle
06.2022 - 12.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
Cook
Health Care Services Group
06.2021 - 06.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Cook
Pinnacle
01.2021 - 05.2021
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
- Adjusted recipes based on ingredient availability or customer request.
Head Chef
Kennebunk Health Care
04.2020 - 12.2020
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Manager in Training
Health Care Services Group
01.2020 - 04.2020
- Enhanced team performance by implementing effective training strategies and management techniques.
- Enhanced supervisory and leadership abilities by working closely with supervisor.
- Served as a mentor and resource for junior staff members by offering guidance, support, and encouragement in their professional development pursuits.
- Increased customer satisfaction levels by consistently monitoring service quality and addressing concerns promptly.
- Learning in and out of long term care food service management, inventories, staffing, budgetary considerations.
Head Cook
Blue Hills Health And Rehab
01.2019 - 12.2019
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cook
Marian Manor
05.2018 - 12.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Cook
Baypointe Health And Rehab
01.2018 - 05.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Adjusted recipes based on ingredient availability or customer request.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Measured and mixed ingredients according to precise recipes for best results.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Monitored food quality and presentation to maintain high standards.
Cook
Hebrew Senior Care
01.2015 - 01.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Maintained Kosher dietary guidelines
Food Services Manager
Thomas Upham House
09.2014 - 01.2015
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
Food Service Director
Blaire House Of Milford
03.2014 - 09.2014
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
Cook/Kitchen Manager
Madonna Manor
12.2007 - 03.2014
- Cook meals for 130 residents along with periodic staff meals
- Assist in Supervising up to seven employees in creative food preparation, assembly and presentation
- Interact with members of team including Dietician, Nursing, Speech, and most especially the residents
- Update and maintain inventories of food and kitchen equipment and supplies
- Assist in timely stock ordering from vendors and suppliers
- Supervise and maintain sanitation of kitchen.
Gregg’s Restaurants
01.1999 - 11.2007
- Maintain quality and consistency for soups, sauces, salad dressings and side dishes for four locations
- Packaged and shipped these items according to safe food practices
- Supervision and training of kitchen service personnel in food preparation and sanitation
- Monitor food safety practices
- Update and maintain inventories of food and kitchen equipment and supplies
- Chosen to train for management position.
Chef
U.S. Navy, USS Clark
01.1996 - 01.1998
- Supervised food service facility for high volume cooking production (450 meals per day)
- Prepared and served military officials and dignitaries
- Trained food service staff in sanitation and food preparation
- Monitor food safety practices
- Supervised and maintained food inventory to meet projected food forecasts.
Hotel Manager
U.S. Navy, Naval Air Station
01.1993 - 01.1996
- Supervision of housekeeping, customer service and maintenance personnel
- Trained customer service staff in hospitality and guest services.
Chef
U.S. Navy, USS Truett
01.1990 - 01.1993
- Supervised food service facility for high volume cooking production (450 meals per day)
- Trained food service staff in sanitation and food preparation
- Monitor food safety practices
- Supervised and maintained food inventory to meet projected food forecasts.
Education
U.S. Navy
01.1997
U.S. Navy
01.1996
U.S. Navy
01.1988
Carroll High School
01.1987
Skills
- More than 20 years in food service operations, including preparation of creative, specialty food and personalized customer service I have provided assistance in staff hiring, training and supervision, organization of work schedules, purchasing, inventories and stock rotation
- Cooking
- Cleaning and organization
- Food handling
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Contamination prevention
- Nutrition Awareness
- Special Diets Knowledge
- Teamwork and Collaboration
- Works Well Under Pressure
- Safe Food Handling
- Multitasking and Organization
- Efficient multitasking
Certification
SERVSAFE, 10/22/2018
Timeline
Cook
Atlantic Heights
11.2023 - Current
Cook
Health Care Services Group
01.2023 - 11.2023
Cook
Pinnacle
06.2022 - 12.2022
Cook
Health Care Services Group
06.2021 - 06.2022
Cook
Pinnacle
01.2021 - 05.2021
Head Chef
Kennebunk Health Care
04.2020 - 12.2020
Manager in Training
Health Care Services Group
01.2020 - 04.2020
Head Cook
Blue Hills Health And Rehab
01.2019 - 12.2019
Cook
Marian Manor
05.2018 - 12.2018
Cook
Baypointe Health And Rehab
01.2018 - 05.2018
Cook
Hebrew Senior Care
01.2015 - 01.2018
Food Services Manager
Thomas Upham House
09.2014 - 01.2015
Food Service Director
Blaire House Of Milford
03.2014 - 09.2014
Cook/Kitchen Manager
Madonna Manor
12.2007 - 03.2014
Gregg’s Restaurants
01.1999 - 11.2007
Chef
U.S. Navy, USS Clark
01.1996 - 01.1998
Hotel Manager
U.S. Navy, Naval Air Station
01.1993 - 01.1996
Chef
U.S. Navy, USS Truett
01.1990 - 01.1993
U.S. Navy
U.S. Navy
U.S. Navy
Carroll High School
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