Edgelyn Magon
Queens
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
5
5
years of professional experience
Work History
Sushi Cook
Douska
New York
10.2024 - Current
- Greeted restaurant guests arriving at establishment and explained special sushi items and options.
- Prepared sushi rolls and other dishes according to restaurant specifications.
- Followed health code guidelines to ensure proper sanitation practices were followed at all times.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked quality of ingredients before using them in dishes.
- Operated cash registers when necessary during peak hours.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Line Cook/Prep Cook
Three Fishermen Seafood Restaurant
01.2023 - 10.2024
- Preparing food including cleaning and cutting the ingredients and cooking main dishes, appetizers and snacks; ensuring the preparation station and the kitchen are set up and stocked; stocking inventory and supplies; Cook food orders at stations by following recipes and presentation standards for frying, grilling and sauteing menu items.
Line Cook
South Seas Island Resort
07.2021 - 10.2022
- Responsible for making desserts; Prepared the dressings for the salads; Washed, peeled and cut various fruits and vegetables to prepare for serving; Shucked Oysters per orders; Unloaded, unboxing and organize incoming orders such as produce and etc.; Organized the cooler, dry storage and other parts of the kitchen; Followed recipes and customer request details to prepare high-quality, delicious meals; Worked with experienced chefs to learn requirements of different cooking stations and dishes; Collaborated with kitchen team to handle high tempo demands and stressful service periods.
Line Cook
St. Joe Hospitality
05.2020 - 03.2021
- Managed food prep before service, including peeling vegetables, washing ingredients, portioning meats and mixing spices; Prepared dishes for guests at catering events or during high-volume shifts; Removed waste and inadequate food items regularly to keep work spaces neat and clean; Followed recipes and customer request details to prepare high-quality, delicious meals; Stored food according to safety procedures, protecting from spoilage and preventing waste; Worked with experienced chefs to learn requirements of different cooking stations and dishes.
Pantry Cook
Omni Hotels & Resort
11.2019 - 04.2020
- Responsible for the preparation of salads and other cold appetizers, sandwiches and subs and making desserts; Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures; Followed strict health and safety guidelines in kitchen; Worked with experienced chefs to learn requirements of different cooking stations and dishes; Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
Education
Bachelor of Science - Cruise Ship Management
John B. Lacson Foundation Maritime University
Iloilo City, Philippines05.2019
Skills
- Food prep
- Grill, fry and saute operation
- Sanitation management
- Excellent communication
- Safe food handling
- Ingredient preparation
- Efficient multitasking
- Kitchen equipment operation
Timeline
Sushi Cook
Douska
10.2024 - Current
Line Cook/Prep Cook
Three Fishermen Seafood Restaurant
01.2023 - 10.2024
Line Cook
South Seas Island Resort
07.2021 - 10.2022
Line Cook
St. Joe Hospitality
05.2020 - 03.2021
Pantry Cook
Omni Hotels & Resort
11.2019 - 04.2020
Bachelor of Science - Cruise Ship Management
John B. Lacson Foundation Maritime University