Anthony Jackson
Richmond,VA
Summary
Energetic Deli Clerk with 15 years of retail support and service experience. Dedicated to top-notch customer service and providing high-quality products to loyal customers. Knowledgeable of broad range of products, including kosher and vegan.
Overview
20
20
years of professional experience
Work History
Sous Chef/Deli Sales Associate
Kroger Food and Pharmacy
Midlothian, VA
05.2008 - Current
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Maintained safe food handling practices to prevent germ spread.
- Sliced meats and cheeses and weighed deli items for customers.
- Operated slicers and other equipment according to company guidelines to minimize accidents or injuries.
- Documented and entered special orders for event catering and party trays.
- Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Followed recipes and customer requests to prepare meals.
- Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.
Line Cook
The Mill on McArthur
Richmond, VA
10.2022 - 02.2023
- Followed proper food handling methods and maintained correct temperature of food products.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Adhered to portion controls and presentation specifications.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
Line Cook
Kitchen 64
Richmond, VA
06.2018 - 07.2022
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Sous Chef
Stonehenge Country Club
Midlothian, VA
04.2005 - 07.2018
- Supervised kitchen food preparation in demanding, high-volume environments.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Line Cook
The Tavern at Triangle Park
Richmond, VA
03.2003 - 05.2005
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Kept stations stocked and ready for use to maximize productivity.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Set up and performed initial prep work for soups, sauces and salads.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Education
High School Diploma -
Goochland High School
Goochland, VA06.1990
Skills
- Customer Service
- Food Preparation
- Daily Food Preparation
- Collaboration and Teamwork
- Supply Ordering
- Time Management and Prioritization
- Employee Training and Supervision
- Food and Beverage Service
- Food Packaging and Labeling
- Multitasking and Organization
Timeline
Line Cook
The Mill on McArthur
10.2022 - 02.2023
Line Cook
Kitchen 64
06.2018 - 07.2022
Sous Chef/Deli Sales Associate
Kroger Food and Pharmacy
05.2008 - Current
Sous Chef
Stonehenge Country Club
04.2005 - 07.2018
Line Cook
The Tavern at Triangle Park
03.2003 - 05.2005
High School Diploma -
Goochland High School