Christina Rewis
Saint Augustine,FL
Summary
My name is Christina Rewis I am 34 years old . I am born and raised here in Saint Augustine Florida. I started working when I was 14years old. I graduated from high school in June of 2011. While in high school and many years later I worked at “The Conch House Marina and Resort”, where I was responsible for prepping food, cooking food, and banquet(setting up and breaking down the food area , also keeping the food stocked and presentable.) Helping prepare desserts and salads for the restaurant and parties. In October of 2011-November 2012 I attended the first coast technical college(fctc) for 12 months and received a certificate of completion in commercial foods and Culinary Arts. After I graduated from fctc I stay in contact with the pastry chef there and she got me the job at Peter Brooks, where I worked as a chocolatier. I was responsible for the production, dating and labeling, keeping inventory and also running the cash register. I worked at Peter Brooks off and on. I was a seasonal employee. In October of 2015 I left the conch House Marina resort and went to Samantha Wilson Bayview. I was responsible for cooking and prepping meals. I also was responsible for maintaining a temperature log and assisting the leadership in parties and events or with the assistant living side. In March of 2022 I left Samantha Wilson Bayview and came to Riverside Cottage’s at the shores where I am currently working . I am responsible for maintaining a clean work environment, keeping a temperature log , cooking food, prepping food and delivering food. I work alongside the CDM making sure that our specific diets are meant to standards which I also did at Samantha Wilson Bayview.
Overview
21
21
years of professional experience
Work History
Cook's Assistant
Riverside Cottages at the Shore
03.2023 - Current
- Supported cost-saving initiatives within the kitchen by monitoring ingredient usage and suggesting alternative options when necessary.
- Demonstrated flexibility by adapting to changing priorities or special requests from cook during meal preparation.
- Participated in weekly meetings with management to address concerns or suggestions for improving workflow within the kitchen environment.
- Reduced food waste by monitoring inventory levels and informing the cook about any potential shortages or expired products.
- Maintained high levels of hygiene and food safety by regularly cleaning equipment, utensils, and kitchen workspaces.
- Kept an organized kitchen workspace by properly disposing of trash, recycling materials, and breaking down boxes efficiently.
- Improved kitchen efficiency by assisting in food preparation and maintaining a clean work environment.
Cook Supervisor
Bayview
Saint Augustine, FL
10.2015 - 03.2022
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
Catering Assistant/Cook
Conch House
Saint Augustine, FL
06.2004 - 10.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Chocolatier
Peter Brooke
Ponte Veda Fl
10.2012 - 01.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Culinary - Culinary
First Coast Technical College
Saint Augustine, FL04.2012
Skills
- Cleaning and sanitizing
- Attention to detail
- Food preparation
- Ingredient preparation
- Safe food handling
- Food storage
- Sweeping and mopping
- Kitchen equipment operation
- Vegetable and fruit preparation
- Chopping vegetables
- Team collaboration
- Food presentation
- Kitchen staff support
Timeline
Cook's Assistant
Riverside Cottages at the Shore
03.2023 - Current
Cook Supervisor
Bayview
10.2015 - 03.2022
Chocolatier
Peter Brooke
10.2012 - 01.2013
Catering Assistant/Cook
Conch House
06.2004 - 10.2015
Culinary - Culinary
First Coast Technical College