Jennifer Monness
Barre,VT
Summary
Have exceptional time management and multitasking skills. Efficient culinary professional known for remarkable productivity in food preparation environments. Excel at managing multiple tasks simultaneously with speed and accuracy, ensuring timely completion of all kitchen duties. Skilled in knife handling, inventory management, and safety protocols. Possess strong teamwork, communication, and organizational skills vital for high-pace culinary settings.
Overview
5
5
years of professional experience
3
3
years of post-secondary education
Work History
Cook's Assistant
Job Corps Trade School
Vergennes, Vermont
11.2021 - 05.2023
- Assisted chefs in food preparation and ingredient sourcing.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Supported menu planning through ingredient inventory management and procurement.
- Followed safety and sanitation guidelines to ensure a hygienic cooking environment.
- Collaborated with team members to prepare meals for students and staff.
- Operated kitchen appliances, including mixers, ovens, and grills, efficiently.
- Participated in training sessions on culinary techniques and food safety practices.
- Assisted in serving meals promptly during dining hours for optimal customer service.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Stored food in designated containers and storage areas to prevent spoilage.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Prepared workstations with ingredients and tools to increase efficiency.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
Prep Cook
Park Squeeze
Vergennes, Vermont
03.2021 - 10.2021
- Prepared ingredients for daily menu items and specials.
- Maintained cleanliness and organization of kitchen workspace and utensils.
- Assisted chefs in cooking, plating, and garnishing dishes.
- Collaborated with team members to meet service demands during peak hours.
- Stocked inventory with fresh produce and supplies as needed.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Checked freshness of food and ingredients prior to use.
- Communicated effectively with fellow staff members regarding meal preparations.
- Assisted in serving meals to customers as needed.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Head Cook
Rays Seafood
Essex Junction, Vermont
08.2018 - 03.2021
- Managed daily kitchen operations and coordinated staff schedules.
- Prepared fresh seafood dishes following established recipes and presentation standards.
- Ensured food safety and sanitation practices met all health regulations.
- Leveraged kitchen equipment efficiently to maximize productivity during peak hours.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Ensured that all food safety regulations were followed in the kitchen.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Trained new staff members in safe food handling procedures and knife skills.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Monitored portion size and waste control to maintain cost effectiveness.
- Provided guidance and support to cooks during busy periods or when unexpected issues arise.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Checked freezer and refrigerator each day to verify proper functioning.
- Worked closely with restaurant managers to ensure smooth operations in the kitchen.
- Improved performance of team members resulting in high-quality meals produced daily.
- Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
Education
Bachelor of Science - Criminal Justice
Colorado Technical University
Colorado Springs, CO 06.2012 - 03.2015
Skills
- Food preparation
- Ingredient sourcing
- Kitchen sanitation
- Recipe execution
- Equipment operation
- Inventory management
- Customer service
- Team collaboration
- Time management
- Problem solving
- Attention to detail
- Effective communication
- Training support
- Performance improvement
- Allergen awareness
- Recipe adherence
- Adaptability
- Knife use
- Dietary Calculations
- Seasonal Ingredient Use
- Flexible and adaptable
- Problem-solving aptitude
- Food preservation and storage methods
- Recipe development
- Marinating techniques
- Vegetable and fruit preparation
- Food tray delivery
- Safe food handling
- Reliable and punctual
- Meal tray assembly
- Portion control
- Portion out servings
- Goal setting
- Teamwork
- Maintain food safety
- Work station sanitation
- Multitasking capacity
- Multitasking Abilities
- Knife handling
- Customer engagement
- Workplace safety
- Organizational skills
- Cash register operation
- Soup preparation
- Salad creation
- Problem-solving abilities
- Decision-making
- Sandwich making
- Self motivation
- Professionalism
- Sauce and soup cooking
- Beverage pairing
- Dough kneading
- Analytical thinking
- Active listening
- Interpersonal skills
- Dishwasher operation
- Accurate cash handling
- Team leadership
- Written communication
- Payment processing
- Buffet setup
References
References available upon request.
Timeline
Cook's Assistant
Job Corps Trade School
11.2021 - 05.2023
Prep Cook
Park Squeeze
03.2021 - 10.2021
Head Cook
Rays Seafood
08.2018 - 03.2021
Bachelor of Science - Criminal Justice
Colorado Technical University
06.2012 - 03.2015