Brian White
Temple Hills,MD
Summary
Detail-oriented professional with background creating delicious dishes. Dedicated to delivering highest quality customer service. Expert at succeeding in high pressure environments while remaining calm. Safety-minded when carefully following food handling regulations and procedures.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Cook
DC Youth Rehabilitation Services
01.2017 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced [Type] environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes based on ingredient availability or customer request.
- Trained and supervised cooking staff to expertly meet daily needs.
- Planned menus for different events, seasons and customer requests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Identified inefficiencies leading to improved productivity.
- Suggested actionable improvements to streamline training procedures.
Lead Cook
Good Food Markets
03.2015 - 01.2017
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took over line positions in event of emergency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- 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.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
Education
Bachelor of Arts - Culinary Arts
University of District of Columbia
Washington, DCSkills
- Contamination Prevention
- Frying
- Food Presentation
- Supply Restocking
- Customer Service
- Sanitation
- Surface Cleaning
- Food Handling
- Grilling
- Order Verification
- Cooking
- Ingredients Measuring
- Order Delivery Practices
- Hospitality Service Expertise
- Beautiful Presentation of Food
- Operations Management
- OSHA
- Institutional and Batch Cooking
- Recipes and Menu Planning
- Menu Marketing Expertise
- Effective Planner
- Cleaning and Organization
- Strong Attention to Safe Food Handling Procedures
- Performance Improvement
- Extensive Catering Background
- Ingredient Inspection
- Plating and Presentation
- Food Presentation Talent
- Food Spoilage Prevention
- Kitchen Equipment Operation and Maintenance
- Food Plating and Presentation
Certification
- Safe Crisis Management Training
- American Red Cross CPR
- Certified Food handler
Timeline
Cook
DC Youth Rehabilitation Services
01.2017 - Current
Lead Cook
Good Food Markets
03.2015 - 01.2017
Bachelor of Arts - Culinary Arts
University of District of Columbia
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