Diana Perry
Phoenix,AZ
Summary
Accomplished Lead Line Cook and Fine Dining Manager with a proven track record at Embassy Suites by Hilton, enhancing customer satisfaction and fostering team collaboration. Expert in food safety and grilling techniques, I excel in menu development and staff training, achieving near-perfect customer satisfaction scores. Demonstrated leadership in high-volume kitchens by promoting efficiency and quality control.
Overview
17
17
years of professional experience
Work History
Lead Line Cook / Trainer
Embassy Suites by Hilton
08.2023 - Current
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Handled portion control activities according to specified instructions provided by chef.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Trained and assisted new kitchen staff members.
- Identified inefficiencies leading to improved productivity.
Lead Line Cook/ Trainer
Village Inn
04.2010 - 01.2024
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Trained and assisted new kitchen staff members.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Operated grills, fryers and ovens to cook food items.
- Cleaned and sanitized work areas, utensils and equipment.
- Learned new menu offerings and options easily to assist customers with selecting items.
Fine Dining Manager for National Park
Jackson Lake Lodge
05.2007 - 04.2010
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Facilitated successful cross-functional collaborations for the completion of key projects, fostering strong working relationships among team members.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Maximized performance by monitoring daily activities and mentoring team members.
- Onboarded new employees with training and new hire documentation.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Improved safety procedures to create safe working conditions for workers.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
Education
Incomplete - General Business, Photograhy, Art, Dance
Washington High School
Phoenix, AZSkills
- Food safety knowledge
- Grilling Techniques
- Food assembly
- Menu Planning
- Cooking techniques
- Food Safety
- Quality Control
- Training Management
- Menu development
- Food Preparation
- Kitchen Organization
- Sanitation Practices
- Food presentation
- Safe Food Handling
- Inventory Control
- Knife Skills
- Portion Control
- Frying
- Frying and sautéing
- Food inspection
- Adaptable and Flexible
- Collaboration and Teamwork
- Supply Ordering
- Order Preparation
- Specialty Food Preparation
- Team Leadership
- Cleaning and sanitization
- Grilling
- Staff Training and Onboarding
- Efficient multitasking
- Portioning
- Customer Service
- Following cooking methods
- Ingredients measuring
- Recipe creation
- Line station oversight
- Deep Fryer Operation
- Active listener
- Food Allergen Safety
- Special Diets Knowledge
- Line Management
- Back of House Operations
- Reliable and Trustworthy
- Server Communication
Timeline
Lead Line Cook / Trainer
Embassy Suites by Hilton
08.2023 - Current
Lead Line Cook/ Trainer
Village Inn
04.2010 - 01.2024
Fine Dining Manager for National Park
Jackson Lake Lodge
05.2007 - 04.2010
Incomplete - General Business, Photograhy, Art, Dance
Washington High School