Holly Clow
West,TX
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Committed Lead Cook with Number years of kitchen experience. Focused on planning creative menus and staying exceptionally calm and efficient in high-stress situations. Competent at monitoring employee safety and training new employees on safety and kitchen standards.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Lead Cook
Aramark
Waco, TX
08.2017 - Current
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
Culinary Specialist First Class/E-6
United States Navy
Kingsville, Tx, San Diego, Norfork, Virginia
08.1997 - 09.2017
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
- Inspected deliveries for accuracy and safety.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Collaborated with other culinary specialists to create innovative dishes that exceeded customer expectations.
- Developed strong relationships with vendors, ensuring consistent delivery of fresh, high-quality ingredients.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
- Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
- Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
- Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
- Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Culinary Arts
US NAVY
High School Diploma -
West High School
West, TX06.1994
Skills
- Meal Preparation
- Kitchen Management
- Food Safety
- Kitchen Organization
- Crew training
- Training Management
- Allergen safety
- Spoilage prevention
- Large-scale food preparation
- Ingredient Knowledge
- Kitchen Sanitation
- Cleaning and sanitation
- Verbal and written communication
- Kitchen equipment operation and maintenance
Certification
Food Safety Manager
Timeline
Lead Cook
Aramark
08.2017 - Current
Culinary Specialist First Class/E-6
United States Navy
08.1997 - 09.2017
Culinary Arts
US NAVY
High School Diploma -
West High School