Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

Christopher Kleinschmidt

Helena,MT

Summary

Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Overview

16
16
years of professional experience

Work History

Line Cook

Applebee's
03.2016 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked with kitchen managers to improve recipes for [Type] dishes, cutting costs [Number]% and decreasing waste [Number]%.

Line Cook

Chilis Resturant
06.2022 - 09.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared average of [Number] orders each shift.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Prepared over [Number] [Type] meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
  • Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.

Line Cook

Applebee's
11.2012 - 09.2014
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Prepared average of [Number] orders each shift.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prepared over [Number] [Type] meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
  • Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.

Line Cook

TGI Fridays
11.2008 - 02.2009
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared average of [Number] orders each shift.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prepared over [Number] [Type] meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.

Line Cook

IHOP
09.2008 - 11.2008
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Line Cook

IHOP
10.2005 - 08.2008
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Transitioned between breakfast and lunch service.
  • Prepared average of [Number] orders each shift.
  • Developed process that reduced waste and improved supply turnover.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Prepared over [Number] [Type] meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
  • Maintained central standardized recipe and ingredient repository with nutritional and cost information.
  • Coordinated kitchen stations with managers to cut down on customer wait times by [Number] [Timeframe].
  • Increased sale of [Type] meals [Number]% through attractive plating and improved preparation.

PM Dishwasher

IHOP
02.2002 - 08.2004
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Kept work area clean, dry and free of debris to prevent incidents and accidents.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or [Type] items used often by kitchen staff.
  • Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
  • Paid close attention to instructions from supervisor to complete tasks on time.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Kept all dishes, utensils and glassware clean and rotated following safety standards by [Action].
  • Gently moved glassware, crystal and other delicate items to prevent breakage.
  • Efficiently and quickly cleaned various dishes, silverware and [Type] to provide smooth service and reduce wait times.
  • Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
  • Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
  • Communicated with team members to keep operations running smoothly by helping with [Task] and [Task].
  • Effectively scrubbed and scoured pots and pans using [Type] and [Type] products to remove burnt-on food.
  • Used [Type] sprayer to loosen food residue and enhance cleaning.
  • Loaded more than [Number] glasses, silverware and dishes into dishwasher each shift, running average of [Number] loads per day.
  • Volunteered to assist [Job title]s with [Task] and [Task] during peak meal times after completing dishwashing duties.

Assistant Manager

Burger King
08.1999 - 10.2000
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
  • Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
  • Monitored security and handled incidents calmly.
  • Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
  • Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
  • Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
  • Mentored sales team in applying effective sales techniques and delivering top-notch customer service.
  • Established and optimized schedules to keep coverage and service in line with forecasted demands.
  • Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
  • Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
  • Assisted in organizing and overseeing assignments, planning and coordinating in-house and outsourced resources.
  • Planned team-building exercises to increase employee performance and job satisfaction.
  • Increased sales revenues by promoting complementary products and educating customers about store promotions.
  • Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency.

Education

No Degree - Medical Assisting

Everest University
Melbourne, FL
01.2009

Skills

  • Contamination Control
  • Cleaning and Organization
  • Ingredients Measuring
  • Knife Skills
  • Team Oriented
  • Food Spoilage Prevention
  • Train Employees
  • Food Presentation Talent
  • Time Management
  • Sauce Preparation
  • Kitchen Sanitization
  • Food Preparation
  • Cutting Meat
  • Crew Training
  • Portion Management
  • Quality Control
  • Professional Attitude
  • Kitchen Equipment Management
  • Back of House Operations
  • Food Allergen Safety
  • Labor and Food Cost Control
  • Ingredient Stocking
  • Special Requests
  • Grill Operation
  • Food Storage Procedures
  • Active Listening
  • Customer Service
  • Stock Rotation
  • Restaurant Management
  • Leadership and Decision-Making
  • Kitchen Station Setup
  • Institutional and Batch Cooking
  • Quality Assurance and Control
  • Reliable and Trustworthy
  • Workload Management
  • Menu Item Memorization
  • Cleaning and Hygiene
  • Salad Preparation
  • Food Safety Standards
  • Ordering and Stocking
  • Equipment Cleaning and Maintenance
  • Fish and Seafood Preparation
  • Supply Management
  • Sauces Mixing
  • Control of Expenses
  • Effective Prioritization
  • Attention to Detail
  • Servsafe Certified
  • Judgment and Decision-Making
  • Station Preparation
  • Anticipating Problems
  • Delegation and Task Management
  • Management of Personnel Resources
  • Serve Food
  • Safety and Sanitation Standards
  • Operations Analysis
  • Oversee Kitchen Staff
  • Sanitization Protocols
  • Coordinating Staff Meetings
  • Washing and Storing Dishes
  • Staff Recruiting and Hiring
  • Hot and Cold Food Preparation
  • Conveyor Ovens
  • Special Events and Catering
  • Maintain Equipment
  • Critical Thinking
  • Speaking
  • Monitoring
  • Coordination
  • Garnishing
  • Persuasion
  • Troubleshooting
  • Portioning
  • Service-Orientation
  • Facebook
  • Instructing

Additional Information

I have more than thirty years in customer service. Mostly in resteraunt environments, but also in grocery and department stores.

Timeline

Line Cook

Chilis Resturant
06.2022 - 09.2022

Line Cook

Applebee's
03.2016 - Current

Line Cook

Applebee's
11.2012 - 09.2014

Line Cook

TGI Fridays
11.2008 - 02.2009

Line Cook

IHOP
09.2008 - 11.2008

Line Cook

IHOP
10.2005 - 08.2008

PM Dishwasher

IHOP
02.2002 - 08.2004

Assistant Manager

Burger King
08.1999 - 10.2000

No Degree - Medical Assisting

Everest University

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Christopher Kleinschmidt