Summary
Overview
Work History
Education
Skills
Timeline
Generic

Edna Simons

Searcy,AR

Summary

Hardworking [Job Title] bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.

Punctual [Job Title] experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Dedicated [Job Title] experienced in [Type] environments. Focused and collaborative team player skillful in communicating and translating customer requests. Offering deep understanding of food safety, OSHA and health code requirements.

Motivated [Job Title] with [Number] years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.

Focused [Job Title] with expertise preparing meals for customers in busy establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills.

Structured [Job Title] with [Number] years of experience preparing food for restaurant customers. Customer-oriented team player skilled in kitchen equipment operations, menu design and kitchen supervision. Familiar with various cooking methods and sanitation procedures.

Disciplined Cook committed to impeccable food preparation and presentation for [Type] restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Familiar with diverse culinary, pastry and baking techniques.

Detail-oriented Prep Cook successful in high-volume fast food settings. Highly skilled in different stations, cooking methods and presentations. Brings strong commitment to teamwork.

Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with [Number] years of related experience.

Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.

Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.

Hardworking and reliable [Job Title] with strong ability in [Task]. Offering [Skill] and [Skill]. Highly organized, proactive and punctual with team-oriented mentality.

Responsible and motivated student ready to apply education in the workplace. Offers excellent technical abilities with software and applications, ability to handle challenging work, and excellent time management skills.

Ambitious, career-focused job seeker, anxious to obtain an entry-level [Job Title] position to help launch career while achieving company goals. Extremely hard working, ambitious and eager to advance my career. Over 30 years experience in all areas. Management, General management, cook,prep etc. Willing to learn new areas that I am not familiar. Open to suggestions and take ki d criticism as a working experience to learn and advance my knowledge.

Recent graduate with excellent research, technical and problem-solving skills. Detail-oriented and able to learn new concepts quickly.

Overview

18
18
years of professional experience

Work History

Cook, Catering, Prep

Chartwells Dining Services
Searcy , AR
08.2020 - Current
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Supervised and trained kitchen staff on proper preparation techniques.
  • Checked quality of ingredients before use in order to ensure freshness.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Adjusted seasonings of dishes during cooking process in order to enhance flavors.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Organized storage areas for efficient usage of space.
  • Resolved customer complaints regarding food quality or services provided.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Used standardized recipes and other instructions to prepare food.
  • Grilled and deep fried various foods from meats to potatoes.
  • Prepared and served meals by reviewing recipes and combining and cooking ingredients.
  • Replenished food items from inventory and rotated ingredients.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Managed portion control using correct utensils during preparation and plating.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Set up work stations prior to opening to minimize prep time.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Received and stored food and supplies.
  • Checked quality of food products to meet high standards.
  • Checked completed orders for correct quantity and quality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Distributed food to service staff for prompt delivery to customers.
  • Requested supplies and equipment orders, explaining needs to managers.

Server

Western Sizzlin Steak House and Buffet
Searcy , AR
11.2011 - Current
  • Greeted guests and provided menus.
  • Provided excellent customer service to ensure satisfaction.
  • Assisted in training new servers.
  • Prepared drinks according to standard recipes.
  • Took orders from customers accurately and in a timely manner.
  • Checked food before serving it to customers.
  • Delivered food orders promptly and courteously.
  • Monitored dining room for cleanliness and proper set-up at all times.
  • Responded efficiently to guest inquiries and complaints in a professional manner.
  • Ensured that each guest was served courteously, quickly, and efficiently.
  • Accurately recorded orders on cash register and point-of-sale system.
  • Maintained records of transactions made during shift as required by law or company policy.
  • Performed opening and closing duties such as setting up the dining area, restocking supplies..
  • Collaborated with other restaurant staff members to ensure efficient operations within the restaurant environment.
  • Handled money transactions accurately while following company procedures for handling cash payments.
  • Followed health safety guidelines when preparing and serving food products.
  • Communicated effectively with kitchen staff regarding customer allergies or special requests.
  • Upheld high standards of sanitation in accordance with health department regulations.
  • Conducted regular inventory checks to maintain adequate levels of necessary supplies.
  • Stayed informed about daily specials, new menu items, promotions.
  • Provided exceptional service to high volume of daily customers.
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Promoted desserts, appetizers and specialty drinks to optimize sales.
  • Addressed complaints to kitchen staff and served replacement items.
  • Trained new employees on restaurant procedures and plating techniques.
  • Satisfied customers by topping off drinks and offering condiments, napkins and other items.
  • Served food and beverages to patrons and immediately remedied issues with orders.
  • Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
  • Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
  • Presented menus to patrons to answer questions about offered items and make suitable recommendations.
  • Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
  • Recorded meal selections and transactions in microsystem to deliver prompt service.
  • Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
  • Explained menu options to guests, offered suggestions and took orders for food and beverages.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Trained new employees to perform duties.
  • Served food and beverages to patrons and confirmed complete orders.
  • Explained menu items, describing ingredients and cooking methods upon request.
  • Stocked service areas with supplies during slow periods.
  • Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Prepared checks, itemizing total meal costs and taxes.
  • Informed customers of daily specials and signature menu items.
  • Presented menus and answered questions regarding items.
  • Took reservations and to-go orders to streamline process for both customer and restaurant.
  • Set up tables in between patrons to reduce wait times.
  • Filled condiments and napkin containers during slack periods.
  • Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
  • Assisted in preparing salads, appetizers and desserts to speed up food service.
  • Garnished dishes and beverages to serve visually appealing menu items.
  • Brought wine selections to tables with appropriate glasses and poured for customers.
  • Responded to ad hoc cleaning duties at end of shift.
  • Displayed enthusiasm and knowledge about restaurant's menu and products.
  • Greeted customers, answered questions and recommended specials to increase profits.
  • Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
  • Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.
  • Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
  • Cleaned tables and chairs to prepare dining area for next customers.

Par 4 Grill Cook

Cracker Barrrell
St Robert , MO
09.2009 - 11.2011
  • Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Monitored grill temperature to ensure proper cooking times.
  • Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
  • Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
  • Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
  • Ensured all food was cooked to the correct temperature as per health code regulations.
  • Made sure that all orders were filled in an accurate and timely manner.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Inspected equipment daily for cleanliness and functionality prior to use.
  • Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
  • Communicated effectively with customers regarding orders and special requests.
  • Responded promptly and courteously to guest inquiries and complaints.
  • Operated cash register accurately and efficiently when needed.
  • Complied with all safety standards while on the job.
  • Followed proper sanitation procedures during food preparation and storage.
  • Assisted in restocking kitchen supplies when necessary.
  • Organized delivery services for catering events as requested.
  • Trained new employees on grill operations and safety protocols.
  • Performed closing duties such as organizing leftovers into containers for refrigeration or disposal; cleaning grills; emptying grease traps;.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Maintained cleanliness and organization of line workstations.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Distributed prepared food to servers.
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Sanitized workstation before and after shift to prevent illness and food contamination.
  • Made meals in accordance with company standards and requirements.
  • Safely operated ovens, grills and other kitchen equipment to minimize accidents.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Set up work stations prior to restaurant opening to improve speed during busy periods.
  • Checked quality of food products to meet high standards.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Distributed food to service staff for prompt delivery to customers.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Received and stored food and supplies.
  • Chopped, diced and sliced ingredients for stir-fries, salads and appetizers.
  • Garnished and arranged plated meals.

Kitchen Manager

Joe's bar and grill
Laquey, MO
03.2006 - 08.2010
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Maintained budgeted food costs using tools within inventory management system.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Distributed food to service staff for prompt delivery to customers.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Explained goals and expectations required of trainees.
  • Assisted staff by serving food and beverages or bussing tables.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences. Assisted bar staff with party bookings, Assisted the DJ with party bookings and all order needs for both.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

General Manager

Peppers sports bar and grill
St Robert , MO
01.2007 - 12.2009
  • Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
  • Established and maintained effective communication with staff members to ensure efficient operations.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Coordinated training activities for employees to ensure compliance with company policies and procedures.
  • Maintained relationships with vendors to obtain the best pricing on supplies and materials.
  • Oversaw product development initiatives from concept through completion stages.
  • Created a positive work environment by developing team building activities that encouraged collaboration among departments.
  • Ensured compliance with local health department regulations regarding food safety standards.
  • Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
  • Resolved customer complaints quickly while maintaining high quality standards of service delivery.
  • Implemented employee recognition programs to motivate staff members towards achieving organizational goals.
  • Conducted regular meetings with senior management team to review progress against established objectives.
  • Identified areas of improvement in current business practices and collaborated with other departments to develop action plans for implementation.
  • Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
  • Developed marketing strategies designed to increase brand awareness within target markets.
  • Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
  • Assisted in the recruitment process by interviewing potential candidates for open positions.
  • Performed routine audits of internal controls in order to maintain accuracy of financial records.
  • Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
  • Trained employees on duties, policies and procedures.
  • Recruited, interviewed and hired qualified staff for open positions.
  • Created schedules and monitored payroll to remain within budget.
  • Supervised employees through planning, assignments and direction.
  • Recruited, trained and empowered employees to achieve key performance indicators.
  • Tracked monthly sales to generate reports for business development planning.
  • Administered employee discipline through verbal and written warnings.
  • Managed inventory levels and conducted corrective action planning to minimize long-term costs.
  • Guided management and supervisory staff to promote smooth operations.
  • Conducted employee evaluations to provide adequate feedback and recognize quality performance.
  • Led employee evaluations with constructive feedback to boost performance.
  • Built and maintained loyal, long-term customer relationships through effective account management.
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
  • Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
  • Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
  • Designed sales and service strategies to improve revenue and retention.
  • Developed service and sales strategies to improve retention and revenue.
  • Enhanced operational performance by developing effective business strategies, systems and procedures.
  • Maximized time and employee productivity, consolidating data, payroll and accounting programs into centralized systems.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Delegated work to staff, setting priorities and goals.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
  • Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
  • Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
  • Implemented successful business strategies to increase revenue and target new markets.
  • Monitored progress by establishing plans, budgets and measuring results.
  • Formed and sustained strategic relationships with clients.
  • Created effective business plans to focus strategic decisions on long-term objectives.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
  • Directed or coordinated financial or budget activities to fund operations and maximize investments.
  • Forecasted customer demand to set prices or credit terms for goods or services.
  • Implemented campaigns and promotions to help with developing goods and services.
  • Structured HR consulting services to support clients during organizational developments and changes. Ordered all food and alcohol, hired employees and also bar tended.
  • Structured HR consulting services to support clients during organizational developments and changes.

Lead Cook

Nursing Faculty Jobs
Waynesville, MO
03.2006 - 08.2008
  • Managed inventory and ordering of food supplies to ensure efficient operations.
  • Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Trained new cooks on proper techniques for preparing dishes according to recipes.
  • Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
  • Created weekly schedules for kitchen staff based on anticipated volume of business.
  • Maintained records of food costs, sales figures, employee hours worked, and other relevant data.
  • Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
  • Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
  • Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
  • Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
  • Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
  • Resolved conflicts between employees in a timely manner while enforcing established policies.
  • Performed various administrative tasks such as payroll processing, recordkeeping, budgeting activities.
  • Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Coordinated with suppliers to secure favorable pricing on bulk orders while ensuring product freshness.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
  • Stood in for other members of kitchen staff.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Inventoried kitchen sections and refilled supplies.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Grilled and deep fried various foods from meats to potatoes.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Filled specialized menu orders.
  • Prepared garnishes for later use in meal production.
  • Assisted Sous Chef with training and development of culinary staff.
  • Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
  • Kept kitchen, cooking utensils and storeroom clean and neat.
  • Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Cut, chopped and sliced meat and produce to prepare for cooking.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Operated variety of kitchen equipment to measure and mix ingredients.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Used computer to store and retrieve data and online orders.
  • Placed orders for food and supplies used for creating meals for [Number] people.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
  • Generated food production sheets to forecast product and volume requirements based on menu selections.
  • Modified existing recipes and created new recipes to meet changing nutritional content needs.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Supervised food preparation staff to deliver high-quality results.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Distributed food to service staff for prompt delivery to customers.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Determined schedules and staff requirements necessary to prepare and plate food.

Education

Some College (No Degree) - Food Services Management

California Vocational
Bakersfield, CA

Skills

  • Food Preparation Techniques
  • Cooking Methods
  • Recipes And Menu Planning
  • Following Cooking Methods
  • Safe Food Handling Procedures
  • Strong Attention To Safe Food Handling Procedures
  • Food And Safety Standards
  • Food Preservation And Storage Methods
  • Adherence To Recipes
  • Kitchen Sanitization
  • Dishwashing And Sanitization
  • Cleaning And Sanitizing
  • Cleaning Practices
  • Utensil Sanitizing
  • Supervising Food Prep
  • Basic Cooking Procedure Knowledge
  • Kitchen Crew Training
  • Prepared Foods Plating
  • Food Readiness Testing
  • Quality Inspections
  • Preparing Ingredients
  • High-Quality Ingredients
  • Proper Food Temperatures
  • Cleaning And Organization
  • Work Station Sanitation
  • Surface Cleaning
  • Sanitization
  • Dining Crew Workflow Optimization
  • Food Preparation And Presentation
  • Meal Prep
  • Cook Training
  • Cooking Procedures
  • Inventory Management
  • Supply Ordering
  • Inventory Checks
  • Supply Inventory Management
  • Front Of House Supply Stocking
  • Dish Garnishing
  • Advanced Culinary Techniques
  • Recipe Customization
  • Cooking Techniques
  • Recipe Cooking
  • Foodservice Sanitation
  • Sanitizing
  • Storage Organization
  • Proper Storage And Preservation
  • Storage Management
  • Safe Storage Procedures
  • Customer Inquiry Resolution
  • Conflict Resolution
  • Customer Assistance
  • Customer Service
  • Foodservice
  • Food Handling Procedures
  • Food Storage Procedures
  • Food Safety Monitoring
  • Operating Fryers And Grills
  • Sauté And Grill Stations
  • Grilling And Deep Frying Skills
  • Food Grilling
  • Grill Supervision
  • Food Handling And Sanitation
  • Food Safety And Sanitation
  • Food Spoilage Prevention
  • Chopping Vegetables
  • Slicing And Chopping
  • Kitchen Equipment Safety
  • Following Recipes
  • Meat Seasoning
  • Diverse Cooking Skills
  • Batch Meal Preparation
  • Ingredient Restocking
  • Food Storage And Rotation
  • Inventory Restocking
  • Food Rotation
  • Inventory Rotation
  • Kitchen Workflow Management
  • Order Delivery Practices
  • Kitchen Task Management
  • Kitchen Station Setup
  • Food Inventories
  • Soup Preparation
  • Plating And Portion Control
  • Culinary Techniques
  • Utensils And Equipment
  • Kitchen Equipment Management
  • Food Inventory Management
  • Kitchen Staff Management
  • Baking And Roasting
  • Baking And Broiling Skills
  • Fryer Operation
  • Food Allergy Understanding
  • Cleaning And Sanitization
  • Workstation Preparation
  • Prep Work
  • Staff Training
  • Working Quickly

Timeline

Cook, Catering, Prep

Chartwells Dining Services
08.2020 - Current

Server

Western Sizzlin Steak House and Buffet
11.2011 - Current

Par 4 Grill Cook

Cracker Barrrell
09.2009 - 11.2011

General Manager

Peppers sports bar and grill
01.2007 - 12.2009

Kitchen Manager

Joe's bar and grill
03.2006 - 08.2010

Lead Cook

Nursing Faculty Jobs
03.2006 - 08.2008

Some College (No Degree) - Food Services Management

California Vocational

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