Courtney Watson

• Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
• Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
• Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
• Worked as solo kitchen employee from 2pm to 10pm Monday through Friday for a 65 bed substance abuse treatment facility.
• Maintained a high standard of cleanliness, ensuring a safe and sanitary work environment for staff and customers.
• Wrote weekly dinner and evening snack menu.
• Managed inventory and ordering for dinner and snack menus.
• Completed all food prep, cooking, serving, cleaning and dishwashing per shift.
• Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.

• Wrote rotating monthly menus for three month cycles, incorporating balanced nutrition and variety throughout the menu cycle.
• Trained 50 residents on proper food handling, sanitation, knife safety and usage, and demonstrated how to properly prepare each meals.
• Assigned residents to prepare meals on a rotating basis to allow each resident an opportunity to cook each meal.
• Took weekly inventory of all stock, substituted meals on menu to reduce food waste, ordered bulk items from Ben E Keith when possible and purchased remaining items from local grocery store.
• Oversaw resident cooking to ensure proper techniques and quality were adhered to.
• Researched recipes and ideas based on resident feedback to ensure satisfaction with variety and flavor were met.
• Collaborated with Program Director and Comfort Cafe Chef to reduce costs whenever possible.

• 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.

Over the course of nearly ten years, I was pursuing my dream of being a professional musician. However, this was not always enough to pay the rent and bills, so I would work sporadically as a cook in various pizza places to supplement my income. Pizza Hut, Dominos, Double Dave's, Milano Pizza, Craig O's, Austin Pizza, to name a few.

My priority at the time was live music, so most of these jobs were short term.

• Coordinated all dishes and ensured all plates were correct for table orders
• Corrected any errors to orders whenever possible, and oversaw remaking of any incorrect orders.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.

• Worked my way from dishwasher/prep cook, to line cook, to lead line cook, to pantry chef over the course of a year.
• Reduced food waste by effectively managing inventory and utilizing ingredients efficiently for various recipes.
• Streamlined pantry operations by implementing effective storage solutions for perishable goods.
• Demonstrated versatility in preparing various appetizers and desserts, adapting to changing menu offerings as needed.
• Contributed to overall team success by supporting other kitchen staff during busy periods or staff shortages.
• Continuously expanded culinary knowledge base through self-directed study of cookbooks, online resources, classes/workshops offered through professional organizations.
• Improved efficiency within the kitchen environment by proactively anticipating needs of fellow chefs and providing necessary support where needed.
• Worked closely with the head chef to maintain portion control standards, minimizing food costs while maintaining quality and consistency across all dishes prepared.