Summary
Overview
Work History
Education
Skills
Timeline
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Joseph Dennis

Wasilla

Summary

A seasoned culinary professional, I excelled as a Lead Line Cook at Mat-Su Family Restaurant, where I led a team to maintain near-perfect customer satisfaction through exceptional food preparation and presentation skills. My strong work ethic and ability to foster teamwork enhanced kitchen productivity and efficiency, showcasing my leadership and culinary expertise.

Overview

8
8
years of professional experience

Work History

Lead Line Cook

Mat-Su Family Restaurant
05.2018 - 10.2021
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • 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.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
  • Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.

Line Cook

Bradley House
02.2015 - 10.2017
  • 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.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Monitored food quality and presentation to maintain high standards.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Grilled meats and seafood to customer specifications.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.

Dishwasher

O.E.C Revolving Sushi Bar
01.2014 - 10.2016
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Followed supervisor instructions to complete tasks on time.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
  • Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
  • Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
  • Stepped into additional roles during busy times to boost coverage of important stations.

Education

High School Diploma -

Juneau Douglas High
Juneau, AK
07-2003

Skills

  • Food safety knowledge
  • Cleanliness standards
  • Strong work ethic
  • Food assembly
  • Frying techniques
  • Cleaning and sanitizing
  • Grilling techniques
  • Plating techniques
  • Heavy lifting
  • Sauce making
  • Cooking techniques
  • Roasting techniques
  • Efficient cleaning
  • Food safety
  • Safety awareness
  • Quality control
  • Sautéing techniques
  • Dishwasher operation
  • Stock making
  • Workstation cleanliness
  • Customer service excellence
  • Food preparation
  • Prep work
  • Kitchen organization
  • Salad preparation
  • Waste disposal
  • Food presentation
  • Proper sanitation
  • Sanitation practices
  • Interactive communication skills
  • Safe food handling
  • Spoilage prevention
  • Restocking skills
  • Supply restocking
  • Inventory control
  • Collaboration and teamwork
  • Knife skills
  • Kitchen equipment use
  • Food preparing, plating, and presentation
  • Chemical handling
  • Food handling
  • Complex Problem-solving
  • Sanitization
  • Frying
  • Equipment operation
  • Cleaning procedures
  • Health code compliance
  • Prioritization and organization
  • Leadership and decision making
  • Machine operation
  • Baking fundamentals
  • Troubleshooting skills
  • Portion control
  • Chemical use
  • Garnishing techniques
  • Equipment troubleshooting
  • Allergen awareness
  • Fast-paced environment
  • Multitasking and organization
  • Plates presentation
  • Adaptability and flexibility
  • Food safety regulations
  • Trash removal
  • Food safety monitoring
  • Steady hand coordination
  • Workstation organization
  • Physical stamina
  • Ordering and stocking
  • Food safety oversight
  • Cleaning and organization
  • Highly motivated
  • Food safety standards
  • Plate sorting
  • Food storage procedures
  • Line management
  • Delivery processing
  • Kitchen station setup
  • Sanitizing protocols
  • Back of house operations
  • Reliable and trustworthy
  • Dish sanitizing
  • Problem-solving
  • Professional attitude
  • Attention to detail
  • Teamwork and collaboration
  • Prepared foods plating
  • Team player
  • Time management
  • Multitasking
  • Stock rotation
  • Proactive and Self-motivated
  • Meat cutting
  • Garnishing
  • Food safety protocols
  • Food packaging and preparation
  • Kitchen operations
  • Appetizer preparation
  • Food rotation
  • Active listener
  • Organizational skills
  • Multitasking Abilities
  • Deep fryer operation
  • Following cooking methods
  • Team building
  • Customer service
  • Positive attitude
  • Food storage

Timeline

Lead Line Cook

Mat-Su Family Restaurant
05.2018 - 10.2021

Line Cook

Bradley House
02.2015 - 10.2017

Dishwasher

O.E.C Revolving Sushi Bar
01.2014 - 10.2016

High School Diploma -

Juneau Douglas High

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