Crystal Hinds
Corona,CA
Summary
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
19
19
years of professional experience
Work History
Homemaker/ Self-employed Baker - Cake Decorator
Sweet Konfections Creations
2011.05 - Current
- Produced consistently high-quality baked goods for customers.
- Developed recipes for new products and improved existing recipes.
- Analyzed customer preferences to design and create tailored products.
- Decorated cakes, cupcakes and other pastries according to customer requests.
Cook IV
The Island Hotel Newport Beach LLC
2006.02 - 2010.05
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Sous Chef
Il Capo Ristorante
2005.05 - 2006.01
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Cook
D' Antonio Ristorante
2005.02 - 2005.05
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- 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.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Server/culinary Externship
Aloha Cafe
2004.09 - 2005.01
- Served food and beverages promptly with focused attention to customer needs.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA01.2005
Bachelor of Arts - Psychology/sociology
University of California, Riverside
Riverside, CA06.2003
High School Diploma -
San Dimas High School
San Dimas, CA06.1998
Skills
- Cake Decorating
- Customer Service
- Kitchen Equipment Operation
- Recipe Development
- Meal Preparation
- Food Handling
Timeline
Homemaker/ Self-employed Baker - Cake Decorator
Sweet Konfections Creations
2011.05 - Current
Cook IV
The Island Hotel Newport Beach LLC
2006.02 - 2010.05
Sous Chef
Il Capo Ristorante
2005.05 - 2006.01
Cook
D' Antonio Ristorante
2005.02 - 2005.05
Server/culinary Externship
Aloha Cafe
2004.09 - 2005.01
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
Bachelor of Arts - Psychology/sociology
University of California, Riverside
High School Diploma -
San Dimas High School
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