David Shiner
Braintree,MA
Summary
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
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
14
14
years of professional experience
1
1
Certification
Work History
Line Cook
Greenside Grille
Hingham, MA
03.2022 - 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.
- 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.
- 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.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
Chef
JP Ryan's
Abington, MA
03.2021 - 05.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Collaborated with staff members to create meals for large banquets.
Sous Chef
Cagney's
Quincy, MA
10.2014 - 05.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Cuisine
Barefoot Bob's Bar And Grill
Hull, MA
04.2009 - 10.2014
- Created menus and designed corresponding recipes for Barefoot Bob's.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for Barefoot Bob's.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Arranged for kitchen equipment maintenance and repair when needed.
Education
No Degree - Culinary Arts
Le Cordon Bleu College of Culinary Art - Boston
CambridgeServe Safe - Culinary Arts
Shriver Job Corps
Ayer, MA 10.2008
GED -
Quincy High School
Quincy, MA09.2007
Skills
- Menu Item Memorization
- Portion Management
- Sauces Mixing
- Kitchen Equipment Management
- Attention to Detail
- Reliable and Trustworthy
- Cooking Method Accuracy
- Time Management
- Ingredient Weighing and Measuring
- Food Allergen Safety
- Task Prioritization
- Teamwork and Collaboration
- Professional Attitude
- Server Communication
- Kitchen Station Setup
- Team Coordination
- Cutting Meat
- Kitchen Sanitization
- Food Preparation
- Back of House Operations
- Head Chef Collaboration
- Food Storage Procedures
- Station Preparation
- Servsafe Certified
- Chopping Vegetables
- Food Storage and Rotation
- Collaborative Relationships
- Recipe Development
- Dishwasher Operation
- Anticipating Problems
- Temperature Control
- Pizza Preparation
- Work Inspections
- Washing and Storing Dishes
- Chef Assistance
- Oven Operation
- Menu Coordination
- Sanitization Protocols
- Food Service Sanitation
- Deboning Fish
- Surface Work
- Garnishing
- Portioning
- Delegation and Task Management
Certification
- ServSafe
- CPR
- AED
- Allergen Awareness
Timeline
Line Cook
Greenside Grille
03.2022 - Current
Chef
JP Ryan's
03.2021 - 05.2022
Sous Chef
Cagney's
10.2014 - 05.2021
Chef De Cuisine
Barefoot Bob's Bar And Grill
04.2009 - 10.2014
No Degree - Culinary Arts
Le Cordon Bleu College of Culinary Art - Boston
Serve Safe - Culinary Arts
Shriver Job Corps
GED -
Quincy High School
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