Aydin White
Summary
Detail-oriented line cook skilled in cooking techniques, food safety, and kitchen organization. Proven ability to maintain cleanliness and efficiency in fast-paced environments.
Overview
10
10
years of professional experience
Work History
Line Cook
Saint Peter's Health Partners
Albany, NY
08.2023 - Current
- Prepared and cooked meals following established recipes and dietary guidelines.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Complied with food safety standards and sanitation regulations consistently.
- Adapted cooking techniques to accommodate menu changes and dietary needs, ensuring customer satisfaction.
- Trained new kitchen staff on protocols and best practices, enhancing team readiness and efficiency.
- Coordinated multiple tasks in a fast-paced environment, maintaining organization and quality standards.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
Line Cook
The Bishop
ALBANY
08.2021 - 05.2023
- Monitored cooking times to maintain food quality during busy service periods.
- Trained new kitchen staff on protocols and best practices to ensure consistency and quality.
- Cooked multiple orders simultaneously during busy periods to meet demand and maintain service flow.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment alongside teammates, contributing to high customer satisfaction.
- Communicated effectively with other staff members regarding orders and menu changes.
Line Cook
Boathouse Grille
New Baltimore
06.2016 - 08.2021
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Performed basic knife skills such as dicing onions or slicing meats.
- Maintained fully stocked stations to ensure seamless service and enhance kitchen productivity.
- Collaborated with team members to streamline workflow and minimize downtime during peak hours.
- Communicated effectively with other staff members regarding orders and menu changes.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained adequate kitchen inventory to support cooking operations.
- Maintained cleanliness of work area by following safety and sanitation protocols.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Operated industrial dishwashing equipment, maintaining high standards of cleanliness and sanitation.
- Sorted and organized dishes, utensils, and cookware for efficient cleaning processes.
- Followed health and safety standards to ensure a safe working environment for employees and customers alike.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Education
High School Diploma -
Ravena Coeymans Selkirk High School
Coeymans, NY06-2019
Some College (No Degree) - Culinary Arts
SUNY Schenectady
Schenectady, NYSkills
- Food preparation
- Cooking techniques
- Knife skills
- Food safety
- Food safety standards
- Kitchen sanitation
- Quality control
- Kitchen organization
- Inventory management
- Menu planning
- Time management
- Team collaboration
- Stress management
- Highly motivated
Timeline
Line Cook
Saint Peter's Health Partners
08.2023 - Current
Line Cook
The Bishop
08.2021 - 05.2023
Line Cook
Boathouse Grille
06.2016 - 08.2021
High School Diploma -
Ravena Coeymans Selkirk High School
Some College (No Degree) - Culinary Arts
SUNY Schenectady