Summary
Overview
Work History
Education
Skills
Timeline
Dana M. Fowler

Dana M. Fowler

Lemon Grove,United States

Summary

Talented Cook with excellent culinary skills. Experience in high volume food production. Able to multitask all work stations,special events,any given job duties Attention to detail and quaility. Prep,cook,plate and serv, high-quality gourmet food quickly and efficiently. Working within a fast- pace environment.

Overview

21
21
years of professional experience
1
1
Certificate

Work History

FOH Line Cook SAUT'E

The Fish Market Resturant
07.2022 - 06.2024
  • Mastered Saute specializing in Seafoods, Fish and Shellfish dishes.
  • Adapted quickly to new recipes, other various cooking techniques.
  • Prepared multiple dishes stimulanously during peak hours.
  • Attention to detail and quality

BOH -Line Cook

The Service Companies Inc
01.2020 - 04.2023
  • Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
  • Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
  • Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.

Kitchen Line Cook

VYBZ Night Club
08.2020 - 05.2022
  • Expedited order completion by skillfully operating various kitchen equipment such as knives, mixers, fryer, flat grill, and grills
  • Collaborated with fellow staff members.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash
  • Prepared and cooked meals according to recipes and customer specifications.

BOH Line Cook

Acrobat Outsourscing Inc. SD
01.2013 - 03.2020
  • Set up, prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.

Assitant Bakery Clerk

Gelsons
08.2016 - 12.2018


  • Balanced multiple tasks simultaneously during busy periods while still delivering exceptional customer service experiences
  • Daily breakout, proofing doughs, mixing batters, decorating cakes, cupcakes & specialty desserts. Baked daily breads, muffins, pies and pastries.
  • Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
  • Checked expiration dates and rotated products to verify freshness and avoid spoilage.
  • Wrapped, boxed and weighed bakery department products.
  • Collected payments accurately with cash, credit cards, debit cards, gift cards using POS point of sales systems to process transactions.

Grill Cook II

SDCCD Mira Mar Community College Campus Cafe
06.2003 - 12.2010
  • Managed grill station during busy periods, effectively handling multiple orders.
  • Operated and maintained grills, fryers and other cooking equipment.
  • Prepared meals according to customer specifications.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Restocked stations and supplies during slower periods between rushes.

Line Cook-Omelet Chef

Ridgewells Catering. Inc. Bethesda,MD
06.2008 - 06.2008
  • Operated made to order full service omelet station.
  • Prepared daily, utilizing freshest ingredients, other various cooking techniques.

Assitant Pasrty Cook/Line Cook

All Team Staffing SD
01.2011 - 01.2013
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Scaled out and mixed ingredients according to recipes and procedures.
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.

Residental Chef, Banquet&Corporate Catering Cook

Party Staff Inc Sd
01.2012 - 12.2013
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Maintained food safety and sanitation standards.

Education

Culinary Arts Program

SDCCD San Diego Cntinuing Eucation, San Diego Ca.

PROFESSINAL Culinary Arts Program Certification

PROFESSIONAL Baking&Pastry Program Certification

Skills

PROFESSIONAL PERSONAL SKILlS

  • Hospitality, Guest-Relations and Customer Care Service
  • Collaboration & Team Work
  • Time Management
  • Attention to Detail

PROFESSIONAL CULINARY SKILLS

  • Professional Knife Skills
  • Menu Planning & Receipe Developement
  • Food Preperation Appitizers&Entrees
  • Food Presentation Plating&Garnishing

Timeline

FOH Line Cook SAUT'E - The Fish Market Resturant
07.2022 - 06.2024
Kitchen Line Cook - VYBZ Night Club
08.2020 - 05.2022
BOH -Line Cook - The Service Companies Inc
01.2020 - 04.2023
Assitant Bakery Clerk - Gelsons
08.2016 - 12.2018
BOH Line Cook - Acrobat Outsourscing Inc. SD
01.2013 - 03.2020
Residental Chef, Banquet&Corporate Catering Cook - Party Staff Inc Sd
01.2012 - 12.2013
Assitant Pasrty Cook/Line Cook - All Team Staffing SD
01.2011 - 01.2013
Line Cook-Omelet Chef - Ridgewells Catering. Inc. Bethesda,MD
06.2008 - 06.2008
Grill Cook II - SDCCD Mira Mar Community College Campus Cafe
06.2003 - 12.2010
SDCCD San Diego Cntinuing Eucation - , Culinary Arts Program

Similar Profiles

CREATE PROFILE
Dana M. Fowler