Corbin Donaldson

Line Cook

Trails End Restaurant

Loudonville, OH

05.2022 - Current

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Cleaned food preparation areas, cooking surfaces, and utensils.
Stocked and restocked kitchen supplies as needed.
Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Performed basic knife skills such as dicing onions or slicing meats.
Followed health and safety standards to ensure safe working environment for employees and customers alike.
Monitored product freshness and rotation dates to maintain quality assurance standards.
Assisted in prep work such as washing vegetables or butchering meat when needed.
Ensured that all dishes were prepared according to recipe specifications.
Plated dishes according to restaurant presentation standards before delivering them to customers.
Adhered to sanitation policies at all times when handling food products.
Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Cooked multiple orders simultaneously during busy periods.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Kept stations stocked and ready for use to maximize productivity.
Operated fryers and grills according to instructions to maintain safety and food quality.
Set up workstations with needed ingredients, utensils and cooking equipment.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Adhered to portion controls and presentation specifications.
Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Carried pans and trays of food to and from work stations, stove and refrigerator.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Replenished food items from inventory and rotated ingredients.
Maintained clean and orderly appearance throughout kitchen and dining area.
Performed workstation prep prior to shift start.
Made meals in accordance with company standards and requirements.
Adhered to regulatory standards regarding safe and sanitary food prep.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.

Summary

Overview

Work History

Line Cook

Education

Bachelor of Science - Mechanical Engineering

Skills

Timeline

Line Cook

Bachelor of Science - Mechanical Engineering

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