Jeffrey Pai In Tang

Cook

333 Truck

San Jose, CA

07.2013 - 11.2024

Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Adhered to food safety standards when storing and preparing foods.
Cleaned kitchen equipment, surfaces, utensils and dishes.
Ordered supplies as needed for the kitchen.
Supervised and trained kitchen staff on proper preparation techniques.
Checked quality of ingredients before use in order to ensure freshness.
Monitored stock levels of food items and ordered more when necessary.
Ensured that all food was cooked at the correct temperature and stored correctly.
Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
Coordinated with wait staff to ensure timely delivery of meals to customers.
Provided guidance to junior cooks regarding food preparation methods and techniques.
Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
Performed basic administrative duties such as inventory management, ordering supplies.
Adjusted seasonings of dishes during cooking process in order to enhance flavors.
Inspected kitchens for sanitary conditions before the start of each shift.
Organized storage areas for efficient usage of space.
Followed established procedures and requirements for safe food handling, storage and service.
Operated grills, fryers and broilers to cook items to quality guidelines.
Wrapped, dated and labeled food items in storage for safety and freshness.
Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Used standardized recipes and other instructions to prepare food.
Grilled and deep fried various foods from meats to potatoes.
Prepared and served meals by reviewing recipes and combining and cooking ingredients.
Replenished food items from inventory and rotated ingredients.
Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Carried pans and trays of food to and from work stations, stove and refrigerator.
Managed portion control using correct utensils during preparation and plating.
Took inventory counts before and after shifts to complete food inventory or storage sheets.
Maintained clean and orderly appearance throughout kitchen and dining area.
Checked quality of food products to meet high standards.
Received and stored food and supplies.
Set up work stations prior to opening to minimize prep time.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Prepared a wide range of dishes according to menu specifications and chef instructions.
Checked completed orders for correct quantity and quality.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Made meals in accordance with company standards and requirements.
Handled advanced thawing and food pre-preparation for upcoming meals.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Monitored temperatures of prepared food and cold-storage areas.
Distributed food to service staff for prompt delivery to customers.
Requested supplies and equipment orders, explaining needs to managers.

Summary

Overview

Work History

Cook

Education

Associate of Arts - Le Cordon Bleu

Skills

Timeline

Cook

Associate of Arts - Le Cordon Bleu

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