Diona Frost
Cook
Chula Vista,CA
Summary
A seasoned culinary professional, I bring a rich blend of creative menu development and stringent food safety practices, honed across roles from Preschool Chef at Children's Choice to dynamic positions at Covenant Living. My culinary creativity and commitment to excellence have consistently enhanced dining experiences, achieving significant reductions in food waste and elevating customer satisfaction.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Preschool Chef
Children's Choice
10.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Line Preparation Cook
Covenant Living
06.2023 - 07.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Communicated closely with servers to fully understand special orders for customers.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- 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.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Maintained high standards of cleanliness and sanitation, adhering to strict health codes and regulations.
- Achieved consistent meal quality by following recipes closely and ensuring proper cooking techniques were used.
- Collaborated with other cooks on staff to ensure smooth operation of the line during peak service hours.
- Contributed to the success of catering events by preparing large quantities of food efficiently, while maintaining high-quality standards throughout the process.
Lead Line Cook
Copa Vida Cafe
07.2021 - 06.2023
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- 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.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Checked food temperature regularly to verify proper cooking and safety.
- Cleaned and sanitized work areas, utensils and equipment.
- Followed company recipes and production standards to satisfy customers.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
Cook
Enagic Golf Club In Eastlake
06.2019 - 07.2021
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Managed opening and closing shift kitchen tasks.
Line Cook
Wheat and Water
08.2018 - 09.2019
- 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.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- 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 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.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Cook/Prep Cook
Daphne's California Greek
03.2018 - 07.2018
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Level 5 Associate
In-N-Out Burger
02.2015 - 03.2018
- Provided support to crew members, facilitating quick food preparation and delivery.
- Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness.
- Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
- Processed orders on POS system and accepted cash and charge payments.
- Performed food preparation responsibilities to meet franchise standards for quantities, speed, and packaging.
- Promptly resolved customer complaints, escalating major issues to supervisor.
- Greeted customers promptly and took orders to keep flow of traffic moving.
- Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
- Kept kitchen, counter and dining areas cleaned and sanitized.
- Checked on dining areas frequently to clean up spills, wipe down tables and restock stations.
- Kept drawer balanced by accurately processing cash, credit and debit payments.
Crew Member/Cashier
McDonald's
06.2014 - 02.2015
- Took orders, prepared meals, and collected payments.
- Worked front counter, drive-thru and other areas.
- Improved customer satisfaction by providing friendly and efficient service at the register.
- Worked well with teammates and accepted coaching from management team.
- Kept food preparation area, equipment, and utensils clean and sanitary.
- Cleaned and maintained all areas of restaurant to promote clean image.
- Helped maintain a clean and welcoming dining area for customers, boosting overall satisfaction during their visit.
- Became familiar with products to answer questions and make suggestions.
Cashier/Cook
Jack in the Box
06.2012 - 01.2015
- Greeted customers entering store and responded promptly to customer needs.
- Welcomed customers and helped determine their needs.
- Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
- Worked flexible schedule and extra shifts to meet business needs.
- Maintained a balanced cash drawer, ensuring accurate accounting at the end of each shift.
- Built relationships with customers to encourage repeat business.
- Resolved customer complaints professionally, leading to improved customer relations and loyalty.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Assistant
American River College
06.2007 - 01.2010
- Contributed to a positive work environment with strong interpersonal skills and proactive teamwork attitude.
- Strengthened client relationships through consistent follow-up communication and efficient problem resolution.
- Worked closely with management to provide effective assistance for specific aspects of business operations.
- Greeted guests in with friendliness and professionalism.
- Assisted manager in all aspects of business operations.
- Answered incoming phone calls to process requests, transfer calls, or relay messages to appropriate personnel.
Education
High School Diploma -
Roseville
Roseville, CA06-2026
No Degree - Culinary Art
San Diego Continuing Education
San Diego, CA06-2018
Skills
- Recipe development
- Food quality
- Menu development
- Kitchen equipment operation and maintenance
- Food service operations
- Food safety and sanitation
- Customer service
- Recipes and menu planning
- Kitchen management
- Banquets and catering
- Culinary expertise
- Sauce preparation
- Knife skills
- Culinary creativity
- Meal service
Certification
culinart art
Timeline
Preschool Chef
Children's Choice
10.2023 - Current
Line Preparation Cook
Covenant Living
06.2023 - 07.2024
Lead Line Cook
Copa Vida Cafe
07.2021 - 06.2023
Cook
Enagic Golf Club In Eastlake
06.2019 - 07.2021
Line Cook
Wheat and Water
08.2018 - 09.2019
Cook/Prep Cook
Daphne's California Greek
03.2018 - 07.2018
Level 5 Associate
In-N-Out Burger
02.2015 - 03.2018
Crew Member/Cashier
McDonald's
06.2014 - 02.2015
Cashier/Cook
Jack in the Box
06.2012 - 01.2015
Assistant
American River College
06.2007 - 01.2010
culinart art
High School Diploma -
Roseville
No Degree - Culinary Art
San Diego Continuing Education
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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