Bernard Berry
Bethlehem,PA
Summary
Adept at time management and problem-solving, I excelled as a Sous Chef at Edge Restaurant, where I spearheaded menu innovation and trained staff, significantly enhancing team performance and guest satisfaction. My proactive approach and attention to detail ensured high-quality standards, contributing to a positive health inspection outcome.
Overview
10
10
years of professional experience
Work History
Line Cook
The Bayou
04.2024 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook/sous Chef
Edge Restaurant
07.2017 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Line Cook
Corked Wine Bar and Steak House
10.2014 - 07.2017
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Reliable and trustworthy
- Active listener
- Problem-solving
- Team coordination
- Workload management
- Inventory management
- Quality assurance and control
- Effective prioritization
- Heavy lifting
- Clear communication
- Team collaboration
- Punctual and dependable
Timeline
Line Cook
The Bayou
04.2024 - Current
Line Cook/sous Chef
Edge Restaurant
07.2017 - Current
Line Cook
Corked Wine Bar and Steak House
10.2014 - 07.2017
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