Julian Anderson
Cook
Beaverton,OR
Summary
A history of progressive growth challenges. Committed and loyal to service, strong work ethics, great people skills.
Overview
37
37
years of professional experience
Work History
Cook -
Providence St. Vincent Medical Center
Portland, OR
02.2021 - Current
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
- Prepared food items in compliance with recipes and portioning control guidelines
- Interacted with guests to obtain feedback on product quality and service levels
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Cook's Assistant
Providence Saint Joseph Medical Center
Portland, OR
03.2021 - 12.2021
- Worked with chef to prepare daily food specials and other supplies.
- Prepared food orders to support waitstaff and other team members.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Distributed food during busy peak periods to drive customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Ordered food and supplies based on detailed inventories and changing restaurant needs.
- Adapted menus to changing seasons and supply inventories to decrease food waste.
- Placed orders to restock items before supplies ran out.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained composure and work quality while under stress.
- Maintained high personal grooming standards and uniform presentation.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Pushed, pulled and transported large loads and objects.
- Used manual or electric appliances to clean, peel, slice and trim foods.
- Adhered to procedures in preparing food items.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Loaded, unloaded and moved material to and from storage and production areas.
- Cleaned and maintained warehouse in compliance with OSHA safety standards.
- Consistently lifted materials weighing as much as Number pounds.
- Inspected work areas for cleanliness and obstacles and removed cartons and boxes to keep work areas organized and hazard-free.
- Checked packages and merchandise for damage and notified vendors.
- Performed general housekeeping and cleaning tasks.
- Placed incoming inventory in optimal storage locations to promote continued accuracy and easy retrieval.
- Distributed food during busy peak periods to drive customer satisfaction
Line Cook
Carl's Jr
Beaverton, OR
03.2007 - 07.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Transitioned between breakfast and lunch service.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Set up work stations and prepped Type food for dishes to increase productivity during busy mealtimes.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
- Worked with kitchen managers to improve recipes for Type dishes, cutting costs Number% and decreasing waste Number%.
Lead Food Coordinator
Department Of Corrections
Portland, OR
02.2003 - 01.2019
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Responded to customer complaints, addressing concerns and distress with amicable interactions.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Conducted hands-on training in use of Tool, demonstrating proper technique and safety protocols.
- Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
Assistant Food Service Director
Gresham-Barlow School District
Gresham, OR
02.1999 - 11.2001
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed strategies to improve food service levels for busy facility handling Number meals each day.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
General Manager
Food Services
Portland, OR
01.1997 - 03.1999
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
Chef Manager
Princess Cruises
Anchorage, AK
11.1994 - 09.1995
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and Skill.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Associate of Arts - Culinary Arts
Western Culinary Institute
Portland, OR02.1993
Associate of Arts -
US Army Food Service Specialist
Columbia, NC08.1987
Skills
- Food Selection
- Multitasking Abilities
- Food preservation and storage methods
- Self-Motivated
- Problem-Solving
- Interpersonal Communication
- Safe food handling
- Quality control
- Plates presentation
- [Equipment] knowledgeable
- Organization and Time Management
- Flexible and Adaptable
Timeline
Cook's Assistant
Providence Saint Joseph Medical Center
03.2021 - 12.2021
Cook -
Providence St. Vincent Medical Center
02.2021 - Current
Line Cook
Carl's Jr
03.2007 - 07.2020
Lead Food Coordinator
Department Of Corrections
02.2003 - 01.2019
Assistant Food Service Director
Gresham-Barlow School District
02.1999 - 11.2001
General Manager
Food Services
01.1997 - 03.1999
Chef Manager
Princess Cruises
11.1994 - 09.1995
Associate of Arts - Culinary Arts
Western Culinary Institute
Associate of Arts -
US Army Food Service Specialist