Jamar Merritt
Kansas City,MO
Summary
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Hardworking professional coordinating high-volume orders with accuracy and precision. Educated in preparing specialty foods and safely operating baking and cooking equipment.
Responsible professional skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Resourceful Line Cook known for maintaining high productivity levels and efficiently completing tasks. Specialize in time management, food safety protocols, and menu development. Excel in fast-paced environments through strong team collaboration, communication skills, and ability to adapt quickly to changing priorities.
Skilled Line Cook with background in fast-paced, high-volume restaurant environments. Experience includes preparing meals to order, plating and presenting dishes, and maintaining kitchen cleanliness. Strengths encompass knowledge of food safety regulations, culinary techniques, and inventory management. Previous work has demonstrated ability to keep up with rush hours while maintaining quality control and efficiency.
Dedicated Cook with fine-tuned skills in grilling, saut?ing, and ingredient preparation. Valued employee known for staying calm in high-pressure environments. Highly experienced working in kitchens.
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.
Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
7
7
years of professional experience
2022
2022
years of post-secondary education
Work History
Line Cook/Kitchen Supervisor
Mission Hills country club
Kansas, MO
06.2018 - Current
- I currently work Ale Carte service during night time dining
- I also run A kitchen through out the year
- I Expo, I schedule, I do inventory, I do payroll, I also staff manage, I work the hotline and the pantry side
- I also use to dish wash when I first started
- Prepared ingredients following standard recipes and guidelines.
- Maintained cleanliness of workstations and kitchen equipment.
- Assisted in food plating and presentation for service.
- Operated kitchen tools like knives, slicers, and grills safely.
- Collaborated with team members to ensure timely meal preparation.
- Monitored food storage practices to prevent spoilage and waste.
- Followed safety protocols for handling food and equipment.
- Received and organized deliveries of fresh produce and supplies.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Maintained accurate records of daily production sheets including waste logs.
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Supervised kitchen operations to ensure food safety and cleanliness standards.
- Assisted in training new staff on kitchen procedures and safety protocols.
- Coordinated inventory management, including ordering and receiving supplies.
- Maintained kitchen equipment by performing routine checks and basic maintenance.
- Collaborated with chefs to prepare daily menus and special dietary requests.
- Monitored food preparation to adhere to quality control measures.
- Facilitated communication between kitchen staff and front-of-house personnel.
- Implemented organizational systems for efficient workflow in the kitchen area.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Oversaw food preparation, production and presentation according to quality standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored inventory levels of ingredients, supplies and equipment.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
- Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Resolved customer complaints regarding food quality or service issues.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Coordinated with other departments to ensure timely delivery of meals to guests.
- Created daily, weekly and monthly work schedules for kitchen staff.
- Monitored temperatures of prepared food and cold-storage areas.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Distributed food to service staff for prompt delivery to customers.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Education
Raytown High School
Kansas City, MOSkills
- Food preparation
- Inventory management
- Employee training
- Kitchen sanitation
- Recipe execution
- Team collaboration
- Time management
- Customer service
- Quality control
- Equipment operation
- Problem solving
- Effective communication
- Leadership skills
- Conflict resolution
- Task delegation
- Supply management
- Portion control
- Kitchen station setup
- Equipment maintenance
- Meat cutting
- Professional attitude
- Ingredient stocking
- Recipe customization
- Recipe preparation
- Cleaning and organization
- Back of house operations
- Sautéing techniques
- Appetizer preparation
- Food storage procedures
- Cleanliness standards
- Portioning
- Active listener
- Food spoilage prevention
- Sauce making
- Ingredient inspection
- Food safety knowledge
- Prepared foods plating
- Salad preparation
- Food allergen safety
- Line management
- Kitchen operations
- Kitchen sanitization
- Food rotation
- Attention to detail
- Grilling techniques
- Kitchen equipment management
- Team coordination
- Foodservice sanitation
- Prep work
- Food safety
- Following cooking methods
- Food safety standards
- Portion management
- Frying techniques
Timeline
Line Cook/Kitchen Supervisor
Mission Hills country club
06.2018 - Current
Raytown High School