Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Languages
Timeline
Bartender
Brandon Bennett

Brandon Bennett

Corpus Christi,TX

Summary

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development as well as food preparation and execution of recipes.

Overview

6
6
years of professional experience
1
1

Meat Preparation Trainer Certification

1
1

ServSafe Certification

Work History

Wok Cook

P.F. Chang's Asian Bistro
Corpus Christi, TX
03.2018 - 08.2021
  • Ensure all meat stays at temp during prep time and that the cuts of beef/chicken/seafood/etc., comply with company standards in thickness and length, make fry batter, tempura batter, and other various marinades used in the current menu
  • Cold thaw necessary frozen proteins for next day/shift
  • Maintain a clean, organized, and sanitary station, thoroughly sanitizing the station in between proteins to avoid cross-contamination
  • Follow SOP and current KDS recipes, double-checking often for changes
  • Properly label/date/initial every item prepared during shift
  • 4 years experience, 3 being main meat prep/trainer
  • Keep ticket times low, whilst also maintaining high food quality standards
  • Use proper oils, stock, aromatics as a base for the entrees(hot oil, clean oil, peppers, etc.) and finish with the proper oil if called for (blended sesame, hot oil, clean oil), aromatics, and/or garnish depending on the dish
  • Maintain a clean station and Wok making sure no carbon or food from the previous dish contaminates the next entrée or appetizer being prepared
  • Make and ensure all sauces and soups are prepared correctly according to the KDS, checking often for updates or changes to the sauce, soup, or entrée being prepared and that they are set out and ready to use with backups for emergency refills
  • Keep garnish station stocked with fresh produce, maintaining the correct temperature for the various items
  • Cook proteins at correct temperatures in the oil, or stock water depending on the dish(400 degrees for Mongolian Beef, 350 degrees for chicken proteins) and length of time to ensure no customer is served over/undercooked dishes
  • Properly plate every dish to maximize the aesthetics, using correct garnish if needed
  • Use a clean wok and new oil with fresh sauces if a food allergy is flagged for the customer
  • Follow all modifications requested to the best of the cooks' ability if possible, maintaining contact with the server who rang in the order to clarify if the modification is possible in a clear and concise manner to avoid hang-ups on a table and disappointed customers in the long run
  • Make sure the correct batter (fry, tempura) is on protein before dropping in the fryer, as well as using the correctly battered protein for the needed dish at the right weight called for the dish to avoid mix-ups, combining orders of the same type if possible without sacrificing quality to streamline ticket times
  • Set up/break down the station before and after service making sure the next shift comes into a safe and ready to use wok station with sauces stocked, soups and rice finished, catering ready to be prepared if needed, clean equipment, and oils/stockpot ready to go
  • Keep the floor on the line clean to avoid accidents and maintain a high standard of cleanliness
  • Maintain food quality standards and ticket times for the duration of service, helping fellow co-workers if they get "lost in the sauce" making sure everyone is on the same page
  • 2-3 years experience on Wok as a night cook (not much prep experience on Wok station, willing to learn if need be) some experience training others on Wok for cooking, by no means a master though not a novice either
  • Dishwashing
  • To make sure everything is stocked and ready to be used again
  • Properly stack and store everything in its designated area
  • Change out trash bins of the BoH when needed, keep the station clean and organized, take out old oil and dispose of it in the proper oil trap without spilling it
  • Help manager/chef with various tasks if called for
  • Set-up/breakdown station before and after shift, setting up the next dishwasher for a smooth transition and shift
  • Help with prep if needed, but maintain current station and stock of clean dishes first and foremost
  • Double-check line and prep area to see if team is lacking on hotel pans, plates, utensils, etc.
  • Take out all trash if working night shift at the end of service and break down dish machine/area and clean floors and drains around the station before clocking out
  • Willing to learn
  • Delivered meals made from high-quality ingredients using attractive plating techniques.
  • Chopped vegetables and cut meat to prepare for dinner hour.
  • Prepared sauces and garnishes to complement sautéed menu items.
  • Sautéed and seasoned meats, pastas and vegetables to customer taste preference.
  • Prepared dumplings, stir-fries, meats and noodles.
  • Operated wok containing oil and using high heat level carefully to avoid burns and injuries.
  • Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
  • Notified kitchen manager of shortages to maintain inventory.
  • Leveraged scales, dishes and ladles to monitor portion control.
  • Set up and maintained sauté station to facilitate kitchen operations.
  • Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
  • Maintained neat appearance and clean uniform to project professionalism to customers.
  • Performed thorough quality checks of food plating and presentation.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Avoided burns when using hot fryers for preparing chicken, beef and other fried items.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Suggested actionable improvements to streamline training procedures.
  • Prepared average of 200 menu items per shift.
  • Prepared meats for dish assembly and serving by slicing and plating.
  • Prepared customers' special requests for substitutions and add-ons.
  • Identified inefficiencies leading to improved productivity.

Prep Cook

P.F. Chang's Asian Bistro
Corpus Christi, TX
03.2018 - 08.2021
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Trained and assisted new kitchen staff members.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Reduced food costs by setting standards for portion size and minimizing waste.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Managed opening and closing shift kitchen tasks.
  • Suggested actionable improvements to streamline training procedures.
  • Maintained food safety and sanitation standards.
  • Identified inefficiencies leading to improved productivity.
  • Prepared average of 300 Lbs of protein per shift.

Dishwasher

P.F. Chang's Asian Bistro
Corpus Christi, TX
03.2018 - 08.2021
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or specialty items used often by kitchen staff.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
  • Performed routine maintenance on dish machine and specialty equipment by request of managers.
  • Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Efficiently and quickly cleaned various dishes, silverware and glasses to provide smooth service and reduce wait times.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Kept work area clean, dry and free of debris to prevent incidents and accidents.
  • Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Gently moved glassware, crystal and other delicate items to prevent breakage.
  • Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
  • Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
  • Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Oversaw incoming deliveries, unboxing supplies, shelving stock and rotating items.
  • Paid close attention to instructions from supervisor to complete tasks on time.
  • Effectively scrubbed and scoured pots and pans using steel wool and degreaser products to remove burnt-on food.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
  • Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.

Education

High School Diploma -

King High School
Corpus Christi, TX
06.2011

Skills

  • Written and Verbal Communication
  • Cleaning and Sanitizing
  • Quality Control
  • Food Packaging and Labeling
  • Deep Fryer Operation Safety
  • Mathematical Reasoning
  • Short Order Cooking
  • Portion Control
  • Food-Borne Illness Prevention
  • Reliable and Responsible
  • Ingredient Measurement
  • Stocking and Replenishing
  • Cooperative Attitude
  • Safety and Health Compliance
  • Staff Training and Onboarding
  • High-Volume Production
  • Preventing Food Spoilage
  • Team Leadership
  • Profit and Loss Ownership
  • Food Plating and Presentation
  • Inventory Control
  • ServSafe Certified
  • Problem Solving
  • Safety and Risk Management
  • PPE Guideline Compliance
  • Effective Planning
  • Safe Equipment Operation
  • Inventory Management
  • Team Support and Assistance
  • Detail-Oriented
  • Equipment Cleaning and Maintenance
  • Dietary Restrictions and Allergies
  • Relationship Building
  • Company Policies and Procedures
  • Time Management
  • Multitasking and Prioritization
  • Analytical Thinking
  • Cutting and Slicing Techniques
  • Focused and Disciplined
  • Performance Improvement
  • Adaptable and Flexible
  • Specialty Food Preparation
  • Collaboration and Teamwork

Certification

  • Certified Meat Prep Trainer, P.F. Chang's

Additional Information

Also skilled in various computer related areas such as Microsoft Office, anti-virus applications, computer repair, computer building, social media, graphic design, troubleshooting, payment processing, familiarity with multiple operating systems, privacy and security, and software/hardware knowledge.

Languages

English
Native or Bilingual
German
Elementary

Timeline

Wok Cook

P.F. Chang's Asian Bistro
03.2018 - 08.2021

Prep Cook

P.F. Chang's Asian Bistro
03.2018 - 08.2021

Dishwasher

P.F. Chang's Asian Bistro
03.2018 - 08.2021

High School Diploma -

King High School

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Brandon Bennett