Evonne Rashid
Baltimore,MD
Summary
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. Expert Cook prepares food, mixes ingredients and maintains clean food prep areas. In-depth knowledge of various cooking equipment. Outstanding customer service and communication skills. Personable and bilingual individual with expertise working in fast-paced settings. Offering over 30 years of experience in the restaurant industry in various roles, including Production Cook. Energetic Production Cook skilled handling various tasks while remaining calm and poised in high-pressure situations. Trained in proper food storage, kitchen safety and equipment safety. Excellent attention to detail in recipes, plating and food presentation. Dynamic food service professional within fast food landscape. Driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques as well as safe food-handling standards, demonstrated across 30 years of experience. Detailed Cook with 30 years of experience crafting fresh International-themed meals. Attentive when reviewing order information and working closely with teammates to consistently make orders with precision. Guided new employees to teach food-making procedures, restaurant policies and menus. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level cooking position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
19
19
years of professional experience
Work History
Mass Production Cook
Johns Hopkins University
11.2007 - 02.2024
- Operated grills, fryers and ovens to cook food items.
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
- Plated finished foods, added garnish for aesthetic purposes and handed plates to servers for distribution to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes as needed for dietary restrictions or special requests, accommodating diverse customer needs.
- Identified inefficiencies leading to improved productivity.
- Streamlined production processes for increased efficiency and reduced waste.
- Collaborated with team members to meet daily production goals and deadlines.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Prepped ingredients efficiently, reducing overall preparation time for meal assembly.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Trained and assisted new kitchen staff members.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Communicated with management on food inventory stock to request order placement.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Demonstrated flexibility in adapting to changing menu requirements or production schedules as necessary.
- Ensured proper food handling techniques were followed to minimize the risk of contamination or spoilage.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Monitored food temperatures to meet quality and safety standards.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Handled portion control activities according to specified instructions provided by chef.
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented cost-saving measures by minimizing ingredient waste through portion control and careful preparation techniques.
- Reduced customer waiting by batch cooking popular items during rush times.
- Followed company recipes and production standards to satisfy customers.
- Portioned out food and measured ingredients properly to prepare recipes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Utilized various types of commercial kitchen equipment proficiently, maintaining safety standards at all times.
- Monitored cooking temperatures to ensure consistent results and prevent overcooking or undercooking of dishes.
- Managed multiple tasks simultaneously while maintaining focus on quality control measures throughout the production process.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Contributed positively to workplace morale by maintaining a professional demeanor and proactive communication style during challenging situations.
- Improved customer satisfaction by consistently producing high-quality meals in a timely manner.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Consistently met or exceeded company performance metrics related to productivity, food quality, and customer satisfaction.
- Enhanced food quality by adhering to strict recipe guidelines and using fresh ingredients.
- Developed new menu items based on seasonal ingredients, resulting in positive feedback from clients.
- Maintained a clean and sanitary work environment, ensuring compliance with health regulations.
- Cleaned and sanitized work areas, utensils and equipment.
- Trained new hires on kitchen procedures and safety protocols, fostering a culture of teamwork and excellence.
- Safely operated all kitchen equipment to avoid job injuries and mishaps.
- Communicated effectively with team members to address any issues that arose during production and maintain smooth operations.
- Excellent communication skills, both verbal and written.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Organized and detail-oriented with a strong work ethic.
- Proved successful working within tight deadlines and a fast-paced environment.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Developed and maintained courteous and effective working relationships.
- Proven ability to develop and implement creative solutions to complex problems.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Demonstrated leadership skills in managing projects from concept to completion.
- Worked flexible hours across night, weekend, and holiday shifts.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Provided professional services and support in a dynamic work environment.
- Cooked for over 2,000 students per day
Line Cook
Applebee's
09.2004 - 01.2008
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Monitored food quality and presentation to maintain high standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Checked food temperature regularly to verify proper cooking and safety.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Grilled meats and seafood to customer specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- 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.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Verified proper portion sizes to consistently attain high food quality standards.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- 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 and cooked meals according to recipes and customer specifications.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Strengthened communication skills through regular interactions with others.
- Developed and maintained courteous and effective working relationships.
- Organized and detail-oriented with a strong work ethic.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Worked flexible hours across night, weekend, and holiday shifts.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Proven ability to learn quickly and adapt to new situations.
- Developed strong communication and organizational skills through working on group projects.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Identified issues, analyzed information and provided solutions to problems.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Excellent communication skills, both verbal and written.
- Cultivated interpersonal skills by building positive relationships with others.
- Worked effectively in fast-paced environments.
- Provided professional services and support in a dynamic work environment.
- Gained strong leadership skills by managing projects from start to finish.
- Paid attention to detail while completing assignments.
- Cooked for over 300 meal tickets per day
Education
High School Diploma -
Park Heights Street Academy
Baltimore, MD05.1988
Skills
- Efficient multitasking
- Food Safety
- High-Volume Production
- Reliable and Responsible
Timeline
Mass Production Cook
Johns Hopkins University
11.2007 - 02.2024
Line Cook
Applebee's
09.2004 - 01.2008
High School Diploma -
Park Heights Street Academy
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