Summary
Overview
Work History
Education
Skills
Timeline
StoreManager

Goldstein Wade

Rosenberg,TX

Summary

Cost Control ~ Food Safety ~ Inventory ~ Menu Planning ~ Catering ~ Customer Service PROFILE Culinary artist with over 20 years of cooking and kitchen management experience in fine dining, casual dining, and institutional cooking environments; knowledgeable in kitchen operations including food and labor cost control Proficient in a variety of cooking styles and techniques, knife skills, and use of kitchen equipment Highly versatile; quickly master new roles, responsibilities, and environments Hardworking and enthusiastic [Job Title] trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Energetic [Job Title] with passion for food and commitment to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates. Team player offers clear communication and problem-solving.

Overview

15
15
years of professional experience

Work History

Cook IV

Richmond State Supported Living Center
11.2023 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.

Head Line Cook

Houston Methodist Sugar Land TX
02.2015 - 10.2023
  • Improved kitchen efficiency by streamlining prep processes and optimizing workstations.
  • Enhanced menu offerings with innovative dishes, utilizing seasonal ingredients and regional flavors.
  • Developed standard operating procedures for consistent food quality and presentation.
  • Reduced waste by implementing proper storage techniques and inventory management.
  • Trained junior cooks in advanced culinary techniques, elevating overall team skill level.
  • Maintained a clean and safe kitchen environment, adhering to strict sanitation guidelines.
  • Received recognition for exceptional customer service, consistently earning positive feedback from patrons.
  • Led line cook team in meeting high-volume demands during busy services, maintaining exceptional food quality standards.

Kitchen Supervisor

Kids R Kids Learning Academy
01.2014 - 01.2016
  • Planned menus and prepared meals in accordance with all rules and regulations of local, state and national regulatory agencies pertaining to the health, safety, and care of children Prepared breakfast, lunch, and snack meals for over 200 children paying close attention to special diets and allergies Utilized a variety of cooking skills and techniques including roasting, baking, boiling, sautéing, and steaming Successfully passed all bimonthly government food safety inspections Maintained inventory par levels through stock rotation and weekly ordering of food and supplies
  • Reduced food waste through effective inventory management and menu planning.
  • Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.

Kitchen Supervisor

DOD Alexander Child Development Center
01.2012 - 01.2014
  • Cooked breakfast, lunch, and snack meals for over 100 children in accordance with all rules and regulations of all government agencies pertaining to the health, safety, and care of children Supervised second cook and dishwasher in daily responsibilities Prepared meals per recipes, quality standards, and menu cycle Followed proper food handling methods and maintained correct temperature of all food products Monitored food quality while preparing food and utilizing HACCP forms and production charts

Head Lead Cook

Southern Gourmet Restaurant
01.2011 - 01.2012
  • Worked all kitchen positions and prepared soups, stocks, and sauces in a scratch kitchen Consistently observed all dishes to ensure were visually appealing and prepared correctly Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Established and maintained open, collaborative relationships with the kitchen team Performed per-service station checks to ensure quality and par levels of prepared food items were appropriate for service
  • Prepared meals for lunch and dining services with average of 36 tables per day.

Cook

MWR Bowling Lanes
01.2009 - 01.2011
  • Provided outstanding customer service to all customers Prepared food orders in a consistent and timely manner Operated POS system; took food orders and payments Completed daily kitchen tasks including line setup, food preparation, cleanup and breakdown
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.

Education

Certificate, Institutional Cooking Gary Job Corp -

Marcos, TX

Certificate, Food Handler ServSafe, Exp. -

8.2018

Skills

  • Sanitation
  • Customer Service
  • Fine Dining
  • Ingredients Measuring
  • Contamination Prevention
  • Supply Restocking
  • Order Delivery Practices
  • New Hire Training
  • Cleaning and Organization
  • Food Presentation Talent

Timeline

Cook IV

Richmond State Supported Living Center
11.2023 - Current

Head Line Cook

Houston Methodist Sugar Land TX
02.2015 - 10.2023

Kitchen Supervisor

Kids R Kids Learning Academy
01.2014 - 01.2016

Kitchen Supervisor

DOD Alexander Child Development Center
01.2012 - 01.2014

Head Lead Cook

Southern Gourmet Restaurant
01.2011 - 01.2012

Cook

MWR Bowling Lanes
01.2009 - 01.2011

Certificate, Institutional Cooking Gary Job Corp -

Certificate, Food Handler ServSafe, Exp. -

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Goldstein Wade