Ashlynn Piccone
Orlando,FL
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
2
2
years of professional experience
Work History
Sous Chef
Wave Asian Bistro
Maitland, Florida
08.2024 - 02.2025
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Supervised cooks and other kitchen personnel during meal services.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Improved performance of team members resulting in high-quality meals produced daily.
- Monitored food products, driving quality, freshness and integrity.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created a positive work environment by encouraging teamwork among staff members.
- Trained new hires in proper cooking techniques and recipes.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Sushi Chef
Seito Sushi
Orlando, Florida
01.2023 - 12.2023
- Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
- Performed live sushi-making demonstrations to engage and educate customers.
- Managed inventory of fresh fish and other ingredients, ensuring optimal freshness and quality.
- Created visually appealing sushi platters for catering and special events.
- Efficiently handled multiple orders simultaneously during peak hours.
- Collaborated with other chefs in preparing meals for large parties or events.
- Skillfully sliced and diced fresh fish, vegetables, and other ingredients with precision.
- Checked temperature of cooked foods regularly to ensure safe consumption levels.
- Trained junior sushi chefs and kitchen staff in sushi preparation and presentation techniques.
- Adhered to all local health department regulations and guidelines.
- Prepared workstations with ingredients and tools to increase efficiency.
- Conversed with patrons and explained different sushi menu items and what ingredients were used in preparation.
- Ensured quality of product was consistent throughout shift.
- Addressed and resolved any customer complaints regarding food quality or service.
- Cleaned, cut, and prepared fish for sushi dishes.
Prep Line Cook
Francesco’s Ristorante
Maitland
01.2024 - 07.2025
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Measured ingredients accurately using scales or measuring cups and spoons prior to cooking meals.
- Performed workstation prep prior to shift start.
- Provided assistance to other cooks when needed during peak hours or special events.
- Managed inventory levels for perishables ensuring that adequate amounts were available at all times.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Cleaned dishes, pots, pans and other kitchen equipment used during the day's operations.
- Adhered to health department regulations regarding food storage and sanitation standards.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Communicated effectively with other members of the kitchen staff regarding meal preparation procedures.
- Maintained a clean and sanitary work area by adhering to all safety standards.
- Received and stored food and supplies.
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and seeding vegetables.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Replenished food items from inventory and rotated ingredients.
Education
High School Diploma -
Home Based Education
Orlando, Florida06-2018
Skills
- Portion control
- Food presentation
- Allergen awareness
- Waste reduction
- Cold food preparation
- Deep-frying techniques
- Garnishing techniques
- Knife skills
- Ingredient identification
- Food preparation
- Special diet accommodations
- Fish filleting
- Seasoning techniques
- Plating techniques
- Sanitation practices
Timeline
Sous Chef
Wave Asian Bistro
08.2024 - 02.2025
Prep Line Cook
Francesco’s Ristorante
01.2024 - 07.2025
Sushi Chef
Seito Sushi
01.2023 - 12.2023
High School Diploma -
Home Based Education