Brian Simpson
Erickson Senior Living
Baltimore,MD
1
Certification
10
years of professional experience
An experienced cook with knowledge of American, Italian, Mexican, & Mediterranean cuisines. Able to cook on many stations; skilled in sauteing, grilling & baking techniques while completing consistent quality checks assembling meals in fine, high volume settings.
Work History
Line Cook
1 Year 4 Months- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity, serving an inpatient population of 70+ guests.
- Operated kitchen equipment efficiently, ensuring adherence to safety and sanitation protocols.
- Prepared food items such as meats, poultry, vegetables and fish for frying, & sauteing on flat tops
- Cooked high-quality meals for senior residents with strict dietary restrictions, using standardized recipes and dietary guidelines.
- Ensured cleanliness and organization of workstations to uphold health standards during opening and closing hours.
Line Cook/ PREP
7 Years 6 Months- Set up and prepared cooking supplies, to serve over 100+ guest daily in a fine dining setting
- Executed responsibilities as a floating line cook, proficiently managing all stations including garde manger, sauté, and grill.
- Checked food temperature regularly to verify proper cooking and safety.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Line Cook
1 Year 2 Months- Evaluated station for adequate prep;sauces, condiments, prioritizing cutting & portioning & marinating proteins
- Managed restocking of produce, including onions, greens, and asparagus, to ensure availability for culinary operations.
- Executed seasoning and sautéing of proteins, including fish fillets, beef, and chicken, to meet customer orders.
- Plated and presented more over 50 dishes daily to match established restaurant standards.
Line Cook
1 Year 6 Months- Executed cooking and serving operations in an open kitchen, prioritizing in-house guests while efficiently managing to-go orders.
- Prepared Mediterranean cuisine in an intimate dining environment accommodating up to 20 guests during operational hours.
- Cut and portioned 6oz chicken breasts, 8oz steaks, and shrimp marinated with in-house recipes for grilling.
- Assisted in evaluating station supplies and preparation lists for restocking and daily menu items.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
Education
90HRMaritime, Transportation, Distribution,Logistics - Material Handling
High School Diploma
Skills
Ticket Time management
Meat slicer
Fish filleting
Portioning
Cutting
Meal prep
Sanitation
Inventory control
Quality control inspection
Safety compliance
Team coordination
Food safety standards
Catering
Additional Information
Authorized to work in the US for any employer.
Certification
- OSHA 10-HR safety & health, Present
- Driver's License
- American Red Cross Adult first aid/CPR, 02/23, 02/25
- Forklift certification
Timeline
Line Cook
Erickson Senior Living
04.2021 - 08.2022Read More
Line Cook
Avenue Kitchen & Bar
07.2017 - 09.2018Read More
Line Cook
Babas Mediterranean Kitchen
02.2016 - 08.2017Read More
Line Cook/ PREP
Amperser/water front kitchen/Living classrooms
09.2012 - 03.2020Read More
Frederick Douglass High School
High School Diploma
Read More
Maryland New Directions
90HRMaritime, Transportation, Distribution,Logistics from Material Handling
Read More