Dianne Mibourn

In the course of 15 1/2 years, I did many things at Rolling hills casino food and beverage department I started off as a dishwasher to get my foot in the door and a few months later I became a prep cook where I would prep food for the morning buffet as well as prep for the cafe I also cooked food for the EDR (employee dining room) .After sometime I got the opportunity to become a cook where I cooked for the lounge on Graveyard which consisted of cooking and stocking during opening hours once we closed I. would finish prep and deep cleaning the line change the deep fryer oil clean the hoods as well as detail the char grill the flat top ect. Then I got moved to swing shift where cooked for the lounge still but also got to prepare appetizers, salads, desserts, and work fryer for the steakhouse. After a few years of that I moved to morning shift lounge cook . As a morning cook I cooked food off the menu as well as Cook some of morning buffet items I also got to make up my own lounge lunch special it was also my task to prep and make sure the kitchen was cleaned and organize and food was being rotate. From there I went to morning buffet cook where i worked the ovens fryer tilt skillet and woks this job consisted of batch cooking and making sure the food and the food warmers was up to temperature and rotated as new food was being put in during this time. I got the experience of doing banquets which consisted of preparing food setting up The banquet line and running the food. Then I went back to working the lounge in the morning from there, the casino extended the building and close the lounge they open Rock and Brews which is a corporate owned business I got the pleasure to help open. I worked morning where i was an opener witching consist of light prep work warming / prepared food up for the steam table once opened, I worked the pizza station salad station/dessert station appetizers fryer grill/flat top. On weekends, we did a breakfast buffet that I would prepare food For .At some point I also help them open open double down as well put in a few hours helping open Fatburger I was also a lead cook for a period of time.

• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Plated and presented all dishes to match established restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
• Improved team morale and productivity through effective communication and collaboration.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

this current job, I worked sauté ovens, fryers, prepared salads, and desserts.

• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• close and make sure the next shift had e stuff to open with

My daily task here consisted of preparing the food for opening operations as well as assemble the food line. when we opened I would prepare the food that the customers ordered , faxed orders that came in and help with any catering, we had booked that day. I also Worked the register from time to time and answered the phone.

• Handled high-pressure situations effectively, maintaining composure during rush periods while continuing to deliver exceptional service quality.
• Monitored food temperatures to meet quality and safety standards.
• opened and making sure we opened on time as well as making sure the next shift was prepared

At this establishment, I briefly worked the buffet but for the most part I was a morning/swing shift cook. In the mornings, I was responsible for setting up the line doing light prep work tile opening once opened I cooked breakfast tell we switched over to our lunch/diner menu on my swing shift I did light prep work tell we got busy I worker sauté fryer and grill. Also during my time here I participated in the MIT program(manager in training).

• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.

I was responsible for cleaning the hotel rooms and making sure our supply cart were stocked doing laundry.

• Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
• Used chemicals by following safety protocols and procedures to avoid burns and injuries.
• Hand-dusted and wiped down office furniture, fixtures, and window sills to keep areas clean and comfortable.
• Disposed of trash and recyclables each day to avoid waste buildup.

my position here was sauté and the salad station and I worked grill on my coworker off days. I also did some prep work and made sure my work station was clean organized and stocked.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• 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.