David Lang
Lampasas,TX
Summary
Dynamic line cook with a proven track record at Lil Tx Family Restaurant and The Austin Sheraton Hotel excelling in food safety and kitchen organization. Recognized for enhancing customer satisfaction through meticulous food presentation and effective teamwork. Highly motivated to deliver high-quality meals while maintaining cleanliness standards and optimizing kitchen efficiency.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Line Cook
Lil Tx Family Restaurant
08.2024 - 10.2025
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Checked food temperature regularly to verify proper cooking and safety.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Banquet Cook/Line Cook
Sheraton Hotel & Convention Center
05.1997 - 09.2004
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Ordered food and supplies used to prepare meals for [Number] people.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
- Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Learned menu items produced by assigned station to achieve proper quantities.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Implemented improved food presentation techniques that elevated overall dining experience at banquets.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Coordinated with event planners to establish timelines and specific requirements for each function, facilitating smooth service execution.
- Managed opening and closing shift kitchen tasks.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Divino's Itallian Ristorante
10.1995 - 01.1997
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook/Prep Cook
The Mexican Restaurant
02.1993 - 05.1995
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Prepared and cooked meals according to recipes and customer specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
Education
Associate of Applied Science - Culinary Arts
Auguste Escoffier School of Culinary Arts
Austin, TX07-2026
Food Managers Certification -
State Food Safety A Certus Company
Austin, TX07-2025
High School Diploma -
Lampasas High School
Lampasas Tx05-1988
Skills
- Cleaning and organization
- Customer service
- Cleanliness standards
- Time management
- Following cooking methods
- Attention to detail
- Highly motivated
- Problem-solving
- Deep fryer operation
- Food safety
- Kitchen station setup
- Food storage procedures
- Food safety knowledge
- Garnishing
- Stock rotation
- Knife skills
- Server communication
- Food presentation talent
- Food plating
- Grilling techniques
- Roasting techniques
- Sautéing techniques
- Cutting and slicing techniques
- Grill operation
- Punctual and honest
- Recipe preparation
- Teamwork and collaboration
- Multitasking
- Problem-solving abilities
Certification
- ServSafe
- Associates Degree in Culinary Arts ,August Escoffier School of culinary Arts,Expected Graduation July 2025.
Timeline
Line Cook
Lil Tx Family Restaurant
08.2024 - 10.2025
Banquet Cook/Line Cook
Sheraton Hotel & Convention Center
05.1997 - 09.2004
Line Cook
Divino's Itallian Ristorante
10.1995 - 01.1997
Line Cook/Prep Cook
The Mexican Restaurant
02.1993 - 05.1995
Associate of Applied Science - Culinary Arts
Auguste Escoffier School of Culinary Arts
Food Managers Certification -
State Food Safety A Certus Company
High School Diploma -
Lampasas High School