Bobbie Zeimen
Boone,IA
Summary
Dynamic Lead Cook with extensive experience at Blue Ribbon Cafe, excelling in kitchen management and food safety. Proven track record of enhancing menu offerings and reducing waste, while fostering a collaborative team environment. Skilled in work delegation and maintaining high sanitation standards, ensuring exceptional food quality and customer satisfaction.
Overview
10
10
years of professional experience
Work History
Lead Cook
Clear Creek Orchard
10.2017 - Current
- Maintained cleanliness and organization of kitchen areas, adhering to safety standards.
- Learned proper use of kitchen equipment and tools for efficient food production.
- Collaborated with team members to streamline workflow during peak hours.
- Supported inventory management by assisting in stock rotation and ingredient sourcing.
- Developed understanding of food safety protocols and sanitation practices in kitchen operations.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Taught kitchen staff safety protocols and restaurant standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
Lead Cook/manager
Blue Ribbon Cafe
08.2015 - 10.2017
- Supervised kitchen staff to ensure efficient meal preparation and adherence to safety standards.
- Developed and implemented new menu items, enhancing customer satisfaction and driving repeat business.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Trained and mentored junior cooks, fostering a collaborative team environment and improving skill levels.
- Coordinated with suppliers to source high-quality ingredients, maintaining consistent product excellence.
- Monitored food quality and presentation, ensuring compliance with health regulations and restaurant standards.
- Collaborated with front-of-house staff to optimize service flow during peak hours, enhancing customer experience.
- Led kitchen initiatives focused on sustainability practices, reducing environmental impact of operations.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Controlled costs to keep business operating within budget and increase profits.
- Cross-trained existing employees to maximize team agility and performance.
Education
Associate of Arts - Culinary Arts
DMACC
Ankeny, IA05.1997
Skills
- Kitchen management
- Food safety
- Kitchen organization
- Emergency protocols
- Sanitation practices
- Work delegation
- Verbal and written communication
Timeline
Lead Cook
Clear Creek Orchard
10.2017 - Current
Lead Cook/manager
Blue Ribbon Cafe
08.2015 - 10.2017
Associate of Arts - Culinary Arts
DMACC