James Allen
Oriskany Falls
Summary
Culinary professional with extensive experience at Michaels Hamilton Inn, excelling in high-pressure environments. Proven food preparation and presentation expertise, complemented by strong multitasking and organizational skills. Recognized for developing innovative menu items and maintaining exceptional quality standards, ensuring customer satisfaction. I am a quick learner and a hard worker. With the right support, I will accomplish anything I put my mind to.
Overview
4
4
years of professional experience
Work History
Cook/Catering Kitchen Prep Cook
Feast and Festivities by O'Connors
12.2024 - Current
- Demonstrates knowledge of cooking, food products, organization, working in a high pressure environment and continues to showcase speed and multitasking abilities.
- Properly stores fresh, frozen and non- perishable food items; as well as ensuring ingredients and products are properly labeled.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Manage my time properly to ensure my assigned work gets completed
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Adjust recipes based on ingredient availability or customer request.
- Managed proper disposal of waste according to environmental guidelines, contributing to company's eco-friendly practices.
- Can properly open/close when necessary.
Sauté' Chef/ Sous Chef/Lead Sauté Chef
Hamilton Inn/ Michaels Fine Food and Spirits
04.2021 - 11.2024
- Followed instructions to cook menu items in cooperation with kitchen staff.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed innovative, creative menu items and recipes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Cleaned and organized kitchen as need to increase productivity
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
BOH Line Cook
Nates Place, Family Diner
06.2024 - 07.2024
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
- Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
- Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked food temperature regularly to verify proper cooking and safety.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
Associate of Applied Science - Civil Engineering Technology
Mohawk Valley Community College
Utica, NY05-2026
Skills
- Proficient Task Management
- Cooking
- Kitchen organization
- Frying
- Food Preparation Methods
- Knife skills
- Food presentation
- Grilling
- Sauce making
- Fine dining
- Saute'
- Food preparation
- Cleaning and organization
Timeline
Cook/Catering Kitchen Prep Cook
Feast and Festivities by O'Connors
12.2024 - Current
BOH Line Cook
Nates Place, Family Diner
06.2024 - 07.2024
Sauté' Chef/ Sous Chef/Lead Sauté Chef
Hamilton Inn/ Michaels Fine Food and Spirits
04.2021 - 11.2024
Associate of Applied Science - Civil Engineering Technology
Mohawk Valley Community College
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