Emmanuel Prince
Food Service Specialist/United States Marine Corps
FPO AP,Okinawa/Japan
Work for a cause, not for applause, live life to express, not to impress.
Grace Lichtenstein
Summary
Experienced Food Service Worker knowledgeable about batch cooking, food safety and nutrition. Strong track record of reliability, accuracy and efficiency in all tasks. Maintains superior performance in both individual and team-focused duties. Punctual professional offering 10 years of experience in food preparation and customer service. Skilled at taking orders and preparing food quickly and efficiently. Star teammate with focus on helping other crew members and customers.
Overview
3
3
years of post-secondary education
12
12
years of professional experience
Work History
3381 Food Service Specialist
United States Marine Corps
Okinawa , Japan
07.2011 - Current
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Maintained proper temperatures during storage, cooking and serving.
- Kept surfaces, tools and equipment clean and sanitized.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.
- Received orders from customers and input into order management system.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Prepared components for foods such as soups, entrees and side dishes.
- Managed food service operations, including menu planning, food and supply purchases and inventory coordination.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Utilized standard recipes to bake, fry, steam or otherwise prepare dishes.
- Distributed food during busy peak periods to drive customer satisfaction.
- Cooked batches of food according to standard recipes.
- Created appealing food arrangements for party trays and specialized orders.
- Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Plated hot meals and salads in aesthetically pleasing arrangements.
- Limited portion sizes and used garnishes to control food costs.
- Applied knowledge of macronutrients and micronutrients to prepare healthy meals.
- Kept pastry and dessert case stocked with fresh selections and arranged to entice orders.
- Displayed extensive knowledge of food service industry and market trends.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Exhibited functional knowledge of Customer Relationship Management (CRM) and Business Relationship Management (BRM) principles and practices.
Concessions Manager
Centerplate
Washington, DC
01.2017 - 08.2018
- Coordinated concession operations and team, including food preparation and storeroom areas.
- Supervised food and beverage personnel, evaluating performance and recommending improvements.
- Analyzed and controlled inventory, working with suppliers to secure cost-effective contracts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met all standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Education
High School Diploma -
09.2008 - 06.2011
Associate of Arts - Restaurant And Culinary Management
11.2020 - Current
Skills
Plates presentation
ServSafe
Menu memorization
Quality control
Customer service and assistance
Safe food handling
Temperature requirements
Inspecting facilities
Equipment Maintenance
Food preservation and storage methods
Preparation techniques
Foodservice Management Professional
Food service background
Food service operations
Foodservice staff management
Foodservice experience
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Received the Navy & Marine Corps Achievement Medal for discovering and resolving multiple food and health violations. Establishing a systematic approach to overall food service preservation while serving as the Battalion Mess Chief, and single handedly prepared a 4 course meal for over 500 personnel.
- Achieved the Good Conduct Medal (x3) for displaying exemplary personal and professional conduct on and off duty.
Timeline
Auguste Escoffier School of Culinary Arts - Associate of Arts, Restaurant And Culinary Management
11.2020 - Current
Concessions Manager - Centerplate
01.2017 - 08.2018
3381 Food Service Specialist - United States Marine Corps
07.2011 - Current
Corcoran High School - High School Diploma,
09.2008 - 06.2011