Jerry Hopkins
Scotts Mills,OR
Summary
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
10
10
years of professional experience
Work History
Line Cook
Backstop Bar and Grill
06.2021 - 05.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Monitored food quality and presentation to maintain high standards.
Lead Cook
Legend's Bar and Grill
04.2014 - 06.2021
- 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.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
Skills
- Time Management
- Attention to Detail
- Highly motivated
- Cleaning and organization
- Food Preparation
- Food safety knowledge
- Cleanliness standards
- Quality Control
- Workload Management
- Inventory Management
Timeline
Line Cook
Backstop Bar and Grill
06.2021 - 05.2024
Lead Cook
Legend's Bar and Grill
04.2014 - 06.2021
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