John Maddalone
Fresno,CA
Summary
Proven cook with a track record of enhancing customer satisfaction through exceptional cooking and customer service skills. At Hyatt Regency, streamlined kitchen operations and reduced food waste, significantly improving efficiency. Skilled in food handling and fostering teamwork, consistently delivering high-quality dishes that exceed expectations. Added and removed items from buffet due to customer consumption. Fully trained in banquet cooking for groups of up to 1500.
Experience in banquet, buffet, and line cooking.
Overview
10
10
years of professional experience
Work History
Intermediate Cook
Hyatt Regency at the Convention Center
04.2024 - 08.2024
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Cook
All Team Staffing
08.2014 - 04.2024
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
Applied Psychology
Oregon Institute of Technology
Wilsonville, ORAssociate of Science - Psychology
Portland Community College
Portland, OR06.2017
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
Additional Information
Honorarbly discharged Marine Corp veteran, 30% service connected
equipment
Flattop, Fryers, Ovens, Rational oven systems, Steam tables, Broilers, Cold tables, Buffets, Robocu, blenders, knives, carving stations,
Timeline
Intermediate Cook
Hyatt Regency at the Convention Center
04.2024 - 08.2024
Cook
All Team Staffing
08.2014 - 04.2024
Applied Psychology
Oregon Institute of Technology
Associate of Science - Psychology
Portland Community College
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