John Wagner
Roanoke,VA
Summary
Meticulous individual skilled in different cooking techniques with good understanding of food safety standards. Flexible with stamina to work in fast-paced environment.
Overview
4
4
years of professional experience
Work History
Line Cook
Smokey Bones Bar & Fire Grill
2022.08 - Current
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Takeout
Smokey Bones Bar & Fire Grill
2020.09 - Current
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked effectively in fast-paced environments.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
- Passionate about learning and committed to continual improvement.
- Organized and detail-oriented with a strong work ethic.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Education
Advanced Studies Diploma -
William Fleming High School
06.2020
Skills
- Inventory Management
- Food rotation
- Ingredient Preparation
- Food Safety
- Equipment Maintenance
- Menu Planning
- Kitchen Sanitization
- Grilling Techniques
- Knife Skills
Timeline
Line Cook
Smokey Bones Bar & Fire Grill
2022.08 - Current
Takeout
Smokey Bones Bar & Fire Grill
2020.09 - Current
Advanced Studies Diploma -
William Fleming High School
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